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Fast, Easy Moqueca de Camaroes, aka Brazilian Shrimp Stew

June 29, 2016 by Maggie Jones 8 Comments

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Moqueca de Camaroes (Brazilian Shrimp Stew) takes no time to prepare and is crazy amazing.
Yum yum yum yum. Looking at these pictures again makes me want to run back to the kitchen and make this soup all over again.

I know soup in summer sounds like madness but I swear it works here. Rich but not heavy, creamy but fiery, this is the perfect meal for when you’re exhausted and craving super easy comfort food that doesn’t require turning on the stove.

Crazy amazing Moqueca de Camaroes - Brazilian Shrimp Stew
I adapted this recipe from I Breath I’m Hungry and put it on the meal plan while on a keto kick.  By the time I got around to making it I was back on Carb Fest so served it over a scoop of rice. It’s naturally gluten-free and paleo but I promise it’s satisfying and delicious no matter what your dietary persuasion.  This is probably heretical but I honestly think it wouldn’t miss much if you left out the shrimp for the vegetarians. Or swap another fish or chicken for the picky-pants in your life.

Fast, Easy Moqueca de Camaroes - Brazilian Shrimp Stew

Give soup a chance this summer and let me know what you think.

Fast Easy Moqueca de Camaroes, aka Brazilian Shrimp Stew

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 3 servings

Calories per serving: 305

Fat per serving: 11g

Fast Easy Moqueca de Camaroes, aka Brazilian Shrimp Stew

Ingredients

  • 1½ lbs raw shrimp, peeled & deveined
  • 1 tbs coconut oil
  • ¼ c onion, diced
  • 2 cloves garlic, minced
  • 1 14-oz can diced tomatoes with green chili's
  • 1 14-oz can coconut milk
  • 1 cube vegetable bouillon
  • 1 c water
  • ¼ cup roasted red pepper, diced
  • 2 tbs Sriracha hot sauce
  • 2 tbs fresh lime juice
  • ¼ c fresh cilantro, chopped
  • salt and pepper to taste

Instructions

Heat oil in a medium saucepan over medium heat. Add onions and saute until translucent, about 5 minutes. Add the garlic and saute another minute.

Add tomatoes, coconut milk, bouillon, water, roasted peppers, and sriracha. Bring to a gentle simmer and cook until shrimp are just opaque.

Stir in lime juice, cilantro, and season to taste..

Nutritional Information

Calories 305
Total Fat 11.0g
Saturated Fat 7.9g
Trans Fat 0.0g
Cholesterol 295mg
Sodium 861mg
Potassium 402mg
Total Carbohydrates 16.8g
Dietary Fiber 2.8g
Sugars 7.7g
Protein 33.4g

3.1
https://www.homesweetjones.com/2016/06/fast-easy-moqueca-de-camaroes-aka-brazilian-shrimp-stew/

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Filed Under: Entrees: Fish and Seafood, Recipes Tagged With: 40 Minutes or Less, Gluten Free, keto/ low carb, Make Ahead, Paleo

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Comments

  1. Kim Wynne says

    March 6, 2018 at 7:50 am

    I’ve made this so many times-spot on perfect.

    Reply
    • Maggie Jones says

      March 6, 2018 at 9:12 am

      Yay! I’m glad you love it to.

      Reply
  2. Erica says

    October 26, 2018 at 3:17 pm

    This is delicious! I added some chopped red potatoes to the broth before adding the shrimp and it turned out really tasty.

    Reply
  3. ashok says

    August 17, 2021 at 1:27 am

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply

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  1. Weekend Link Love – Edition 410 | Mark's Daily Apple says:
    July 24, 2016 at 8:10 am

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  2. Weekend Link Love – Edition 410 | Eat Yourself Skinny says:
    July 24, 2016 at 2:24 pm

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  3. Weekend Link Love – Edition 410 | Health ,Beauty and Lifestyle says:
    July 25, 2016 at 8:50 am

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