Irresistible Brazil Delights: How to Make Camarão na Moranga with Bruna Cruz!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Chicken is a leaner protein, while fish can be more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Preheat the oven to 180°C (350°F).

Cut the top off the pumpkin and scoop out the seeds and pulp.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced bell pepper and tomato, cooking until softened, about 5 minutes.

Stir in shrimp and cook until they turn pink, about 3-4 minutes.

Pour in coconut milk and season with salt, black pepper, bay leaves, and red pepper flakes.

Simmer for 5-7 minutes until flavors meld.

Remove bay leaves and stir in chopped cilantro and lime juice.

Fill the pumpkin with the shrimp mixture and sprinkle cheese on top.

Place the pumpkin in a baking dish and cover with foil.

Bake for 30-40 minutes until the pumpkin is tender.

Garnish with parsley before serving.

Cooking Techniques

Spice Level:

Allergens