That bright orange broth bubbling in the pan? That’s dinner. This Brazilian seafood stew looks like a restaurant masterpiece, but it is so easy. Tag your cooking partner!
Ingredients:
- 700g (1.5 lbs) Large raw shrimp, peeled 🦐
- 1 can (400ml / 13.5 oz) Full-fat coconut milk 🥥
- 2 tbsp (30ml) Dendê oil (Red Palm Oil) 🌴
- 2 Bell peppers (1 red, 1 yellow), sliced thinly 🫑
- 1 Large white onion, sliced 🧅
- 3 Tomatoes, diced 🍅
- 4 cloves Garlic, minced 🧄
- 1 Lime (juice only) 🍋
- 1 bunch Fresh cilantro, chopped 🌿
- Salt and black pepper 🧂
Step-by-Step Instructions:
- Toss the raw shrimp in lime juice, salt, and minced garlic. Let it sit.
- Heat a wide pan and lay down an even layer of sliced onions.
- Stack the sliced bell peppers and diced tomatoes directly on top of the onions.
- Pour the thick coconut milk evenly over the layered vegetables.
- Drizzle the bright orange dendê oil over everything.
- Bring the liquid to a gentle bubble, cover, and let it simmer for 15 minutes.
- Arrange the marinated shrimp in a circle on top of the softened vegetables.
- Cover again and cook for just 5 minutes until the shrimp turn opaque and pink.
- Top with a massive handful of fresh green cilantro.
- Serve immediately with a bowl of fluffy white rice to soak up the golden sauce.
Secret Tip: Do not stir the pot once you layer the vegetables! Moqueca is traditionally cooked in undisturbed layers so the flavors melt together naturally.