MOQUECA DE CAMARAO - Brazilian Shrimp and Coconut Stew

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken offers a leaner protein alternative, while tofu is budget-friendly.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more economical.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based protein, while canned fish is often less expensive.

Chop half a large or one small yellow onion.

Chop half a red bell pepper.

Chop half a green bell pepper.

Chop two large tomatoes.

Chop two or three garlic cloves.

Chop a handful of parsley or cilantro.

Season 1.5 pounds of large prawns with the juice of half a lime and salt, then set aside.

In a large pan, heat some olive oil and 2-3 tablespoons of red palm oil.

Add the chopped onions to the pan and sauté until soft and translucent.

Add the garlic and chopped peppers to the pan and sauté for a few additional minutes.

Add the chopped tomatoes to the pan, season with salt and fresh ground pepper, and add a pinch of red pepper flakes or cayenne pepper.

Add the chopped parsley, cover, and simmer for about five minutes until the vegetables are soft.

Add one can of coconut milk to the pan and mix it in, tasting and adjusting the seasoning and heat as needed.

Add the seasoned prawns to the pan, cover, and simmer until the prawns are cooked, about 3 to 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens