Brazilian Prawn and Coconut Stew Moqueca de Camarão

Marinate shrimp in lime juice, salt, and black pepper for 15 minutes.

Heat palm oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

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

Pour in coconut milk and bring to a gentle simmer.

Add marinated shrimp, bay leaves, and fish sauce to the pot.

Cook until shrimp are pink and cooked through, about 5-7 minutes.

Stir in chopped cilantro and red pepper flakes for heat.

Season to taste with additional salt and black pepper.

Remove from heat and let rest for 5 minutes to meld flavors.

Serve hot over cooked rice, garnished with green onions.

Equipment Needed

Dietary

Allergens