Brazilian Shrimp Moqueca Recipe: A Decadent and Creamy Seafood Stew
Brazilian cuisine is full of bold flavors, vibrant ingredients, and rich culinary traditions. One dish that perfectly embodies this is moqueca, a fragrant and creamy seafood stew that has been a staple in coastal regions for centuries. Shrimp moqueca (moqueca de camarão) is a delicious variation that highlights the natural sweetness of shrimp, enhanced by a luscious coconut milk broth and the distinct richness of dendê oil (red palm oil).
This dish hails from Bahia, a state known for its African, Indigenous, and Portuguese influences, all of which contribute to moqueca’s unique depth of flavor. Whether enjoyed as a comforting family meal or served at a festive gathering, this stew is a must-try for seafood lovers. While shrimp is the star of this recipe, you can easily include other seafood like fish, crab, or squid for a heartier version.
Moqueca is one of Brazil’s most cherished dishes, with two distinct regional variations: moqueca baiana (from the state of Bahia) and moqueca capixaba (from the state of Espírito Santo). The main differences come down to ingredients:
Moqueca Baiana: This version, from Bahia, features bell peppers, coconut milk, and dendê oil (red palm oil), creating a rich, creamy, and slightly nutty broth. It is heavily influenced by Afro-Brazilian cuisine.
Moqueca Capixaba: Originating from Espírito Santo, this version skips the bell peppers, coconut milk and dendê oil, relying instead on olive oil and urucum (annatto) for a lighter, more delicate broth. It is more aligned with Portuguese culinary traditions.
Both versions are cooked with onions, tomatoes, and fresh cilantro, creating a beautifully layered flavor profile. Bahian moqueca, however, is known for its bold, tropical taste, making it my personal favorite.
Instructions:
1. Marinate the Shrimp: Season the shrimp with minced garlic, lime juice, salt, and black pepper. Let it sit while preparing the stew base.
2. Sauté the Aromatics: In a large pan or clay pot, heat olive oil over medium heat. Add onions and bell peppers, sautéing until softened. Stir in the tomatoes and garlic and cook for another minute.
3. Add Shrimp: Gently add the marinated shrimp but don't let them cook through -- they will cook in the following step.
4. Stir in Dendê Oil and Coconut milk: Stir in dendê oil and coconut milk. Simmer for 20-30 minutes, then remove from heat.
5. Finish with Herbs: Sprinkle some chopped cilantro and voilá!
Pirão is a classic accompaniment to moqueca, made by thickening some of the moqueca sauce with cassava flour, resulting in a creamy, flavorful side dish.
1. Moqueca sauce: In a small pot, add 1-2 laddles of the moqueca sauce.
2. Stir in Cassava flour: Gradually add cassava flour, stirring constantly to avoid lumps. Continue stirring for 5–7 minutes until the mixture thickens into a creamy consistency. If needed, add a little water to adjust the texture.
Shrimp moqueca is the perfect blend of comforting and exotic flavors. The combination of coconut milk and dendê oil creates a rich, creamy stew that coats each bite in a luscious, tropical essence. The shrimp remain tender and juicy, soaking up the stew’s bold aromatics and spices.
This dish is easy to prepare, making it ideal for weeknight meals, yet impressive enough to serve on special occasions. The vibrant mix of bell peppers, tomatoes, and fresh herbs brings color and brightness, balancing the richness of the broth.
For those who love seafood, moqueca offers endless possibilities—add fish, crab, or even lobsters to make it heartier. Served with white rice and pirão, this dish delivers an authentic taste of Bahia that will transport your senses straight to Brazil’s sun-drenched coast.
Have you tried making moqueca? Share your experience in the comments below!