Brazilian shrimp stew: moqueca de camarão recipe

Season the shrimp with lime juice, salt, and black pepper, stir, cover with cling film, and refrigerate for about 30 minutes.

Cut the tomatoes into four pieces.

Cut the bell peppers into strips.

Cut the onions into thin slices.

Crush the garlic cloves.

Cut the chili peppers in half, remove the seeds, and chop finely.

Chop the coriander leaves.

In a frying pan, add the onions and garlic, and sauté for a few minutes.

Add the tomatoes and sauté them.

Add the bell peppers and stir.

Pour in the tomato sauce and mix well.

Season with salt and stir, cooking for a few minutes.

Add the coconut milk and continue mixing.

Add the shrimp and mix with the rest of the ingredients, simmering for a few minutes to avoid overcooking the shrimp.

Adjust seasoning if necessary.

Finish with optional chili pepper, add the olive oil mixed with paprika or palm oil, and fresh chopped coriander, mixing well.

Equipment Needed

Dietary

Allergens