Recipes

Brazilian Shrimp Stew

Serves 4

| Prep Time: 10 min

| Cook Time: 15 min

| Total Time: 25 min

You may need: Tempero Baiano

Discover The Recipe

Brazil is the largest country in South America and in fact, has a landmass larger than the contiguous USA. Most of the population lives near the coast with access to the country’s abundant, fresh seafood used in myriad dishes. This recipe for a Brazilian Shrimp Stew (Moqueca de Camaroes) is an easy, delicious meal on a cold winter day or a hot summer night. A bowl of Moqueca de Camaroes is filled with a silky, exotic tomato and coconut milk broth, flavorful vegetables, and fresh, tender shrimp. A splash of acid from the fresh lime juice completes this dish. Savory and filling, this stew is perfect as a main dish served over a scoop of rice or with warm crusty bread for sopping up the sauce. Skip the rice and bread and you’ll have your new favorite low carb / keto meal.

The unique Brazilian flavor comes from our authentic Tempero Baiano spice blend. Tempero Baiano is a Brazilian seasoning originating from the northern Brazilian state of Bahia. It adds herbaceous zest and a little spicy zip to soups, stews, fish, chicken, and bean dishes. Our proprietary blend contains marjoram, Mexican oregano, basil, black pepper, nutmeg, turmeric, red pepper flakes, parsley, white pepper, and bay leaf. Try our authentic and vegan Feijoada (black bean stew) recipes for alternatives.

Ingredients

  • 2 Tbsp olive oil

  • 1 yellow onion, sliced

  • 1 red bell pepper, de-seeded and sliced

  • 2 cloves garlic, diced

  • 1.5 Tbsp Piquant Post Tempero Baiano blend

  • 14 oz can diced tomatoes with juice

  • 14 oz can full fat coconut milk 

  • ¼ tsp salt

  • 1 Tbsp sugar (optional)

  • 1 lb shrimp, peeled and deveined

  • 1 Tbsp fresh lime juice, optional

  • Fresh parsley, to garnish

  • Steamed white rice, crusty bread (optional)

Notes

Stick with full fat coconut milk - the low fat versions will yield a less creamy and watered down stew.


Any size shrimp will work. We like to use jumbo shrimp (21-25/lb) to get juicier mouthfuls of shrimp. Shrimp will cook quickly, so keep a close eye for when it changes from translucent to pink.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large skillet, heat oil over Med-High heat. Add onion and bell pepper. Stir fry for 3-4 minutes. Add garlic and Piquant Post Tempero Baiano spice, then stir fry for one minute, until fragrant.


Add diced tomatoes, coconut milk, salt and sugar. Bring to a boil.

Add in shrimp. Simmer until shrimp is cooked through and bright pink (and no longer translucent), about 3-4  minutes. Remove from heat.

Serve with fresh parsley over rice or with crusty bread.

Alternatives & Substitutions

  • Any seafood will work great in this recipe. Try scallops or a white fish like cod or tilapia. Or make it a ‘surf and turf’ recipe by first adding in some cubed sirloin and simmering for 15-20 minutes before adding the shrimp.

  • For vegan/vegetarian, simmer with tofu and additional vegetables.

  • Try using Tempero Baiano to make our traditional Brazilian Feijoada Black Bean Stew or our Moqueca Brazilian Fish Stew recipes.

  • Make a very traditional Camarao na Moranga Brazilian shrimp stew, but served in a pumpkin.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Brazilian Shrimp Stew

Serves

4

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Piquant Post spice you’ll need: Tempero Baiano

Ingredients

  • 2 Tbsp olive oil

  • 1 yellow onion, sliced

  • 1 red bell pepper, de-seeded and sliced

  • 2 cloves garlic, diced

  • 1.5 Tbsp Piquant Post Tempero Baiano blend

  • 14 oz can diced tomatoes with juice

  • 14 oz can full fat coconut milk 

  • ¼ tsp salt

  • 1 Tbsp sugar (optional)

  • 1 lb shrimp, peeled and deveined

  • 1 Tbsp fresh lime juice, optional

  • Fresh parsley, to garnish

  • Steamed white rice, crusty bread (optional)

Instructions

  1. In a large skillet, heat oil over Med-High heat. Add onion and bell pepper. Stir fry for 3-4 minutes. Add garlic and Piquant Post Tempero Baiano spice, then stir fry for one minute, until fragrant.


  2. Add diced tomatoes, coconut milk, salt and sugar. Bring to a boil.

  3. Add in shrimp. Simmer until shrimp is cooked through and bright pink (and no longer translucent), about 3-4  minutes. Remove from heat.

  4. Serve with fresh parsley over rice or with crusty bread.

Notes

  • Stick with full fat coconut milk - the low fat versions will yield a less creamy and watered down stew.


  • Any size shrimp will work. We like to use jumbo shrimp (21-25/lb) to get juicier mouthfuls of shrimp. Shrimp will cook quickly, so keep a close eye for when it changes from translucent to pink.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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