Dinner · Brazilian

Bahia-Style Moqueca (Brazilian Shrimp Stew)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 14, 2026

This Brazilian coconut shrimp stew comes together fast but tastes like something you simmered all afternoon. Sweet peppers, garlic, and a lime-kissed coconut broth wrap around plump shrimp, and it all lands on the table in about 30 minutes of active cooking. Spoon it over rice and dinner is sorted.

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Bahia-Style Moqueca (Brazilian Shrimp Stew)

Why you'll love this

  • Restaurant-worthy flavor from mostly pantry staples.
  • Naturally gluten-free and dairy-free.
  • One pan of sauce, no complicated technique.
  • Bright, cozy, and ready over rice in no time.

EveryDayMeal recipe

Bahia-Style Moqueca (Brazilian Shrimp Stew)

Prep
15m
Cook
20m
Total
95m
Serves
4
Level
Easy

Ingredients

  • 1 pound raw large shrimp, peeled and deveined
  • 1/3 cup fresh lime juice
  • 3 cloves garlic, chopped
  • 3 tablespoons coconut oil
  • 4 scallions, chopped
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon red pepper flakes
  • 2 teaspoons paprika
  • 3 plum tomatoes, chopped
  • 1 2/3 cups (one 14-ounce can) full-fat coconut milk
  • 2 tablespoons fresh cilantro, chopped
  • cooked rice, for serving
  • to taste salt

Equipment

  • Large saucepan or deep skillet
  • Mixing bowl
  • Cutting board
  • Sharp knife

Instructions

  1. In a bowl, toss the shrimp with 2 tablespoons of the lime juice, 1 teaspoon salt, and 1 tablespoon of the chopped garlic. Cover and chill for 1 hour so the lime and garlic season the shrimp through.
  2. Heat the coconut oil in a large saucepan or deep skillet over medium heat. Add the scallions and onion and cook for about 5 minutes, stirring often, until soft and translucent so the base tastes sweet rather than sharp.
  3. Stir in the red bell pepper, red pepper flakes, paprika, and the remaining garlic. Cook for 1 to 2 minutes, just until fragrant, so the spices bloom in the oil.
  4. Pour in the tomatoes, coconut milk, and a pinch of salt. Bring to a gentle simmer and let it reduce for about 10 minutes, until the sauce thickens slightly and the tomatoes break down.
  5. Add the shrimp along with all their marinade and the remaining lime juice. Simmer gently for about 3 minutes, until the shrimp turn opaque and curl. Do not overcook or they will get rubbery.
  6. Taste and adjust the salt. Scatter the fresh cilantro over the top and serve over rice.

Tips from the kitchen

  • Buy shrimp already peeled and deveined to save real time, or ask the fish counter to do it.
  • Use full-fat coconut milk for a rich, creamy broth. Light coconut milk turns thin and watery.
  • Shrimp cook in minutes, so keep the heat gentle and pull them off the moment they turn opaque.

Estimated nutrition per serving: 340 cal · 25g protein · 10g carbs · 23g fat

Make it your own

  • Add a diced yellow bell pepper along with the red for more color and sweetness.
  • Swap half the shrimp for firm white fish like cod, added in the same step.
  • Stir in a handful of baby spinach at the end for extra greens.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat just until warmed through, since high heat overcooks the shrimp. Not recommended for freezing, as the texture suffers.

Good to know

Can I skip the hour-long marinade?
You can, but even 15 minutes helps. The lime and garlic season the shrimp and add real brightness.
What can I use instead of coconut oil?
Olive oil or a neutral vegetable oil both work. You lose a little coconut aroma, but the dish is still delicious.
Can I use frozen shrimp?
Yes. Thaw them fully and pat dry before marinating so they do not water down the stew.
How spicy is this?
With 1 teaspoon of red pepper flakes it has a gentle warmth. Cut it in half for mild, or add more for real heat.

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