Shrimp Moqueca (Brazilian Coconut-Shrimp Stew)

Shrimp Moqueca is a flavorful seafood stew made with marinated shrimp, coconut milk, tomatoes, dendê oil, and chiles. This Afro-Brazilian dish comes from coastal Brazil and was developed by culinary historian and author Maricel E. Presilla.

The shrimp are marinated in a simple blend of tart lime juice, garlic, and salt to impart plenty of bright flavor. This step is particularly important because the shrimp cook quickly, so they don’t have much time to absorb a lot of flavor from the sauce. Instead, the tomato-and-coconut sauce coats the still-tender shrimp.

The sauce starts with onions and peppers cooked in dendê oil. Two forms of tomatoes, chopped tomatoes and tomato sauce, are added to create layers of flavor. Coconut milk brings richness and mellows the heat from fresh chiles.

“For Presilla the cook, the coconut milk gives moqueca its body and velvety sauce,” writes former F&W food editor Jane Sigal. “But for Presilla the food historian, it also holds together a constellation of tastes and past events that define northeastern Brazilian cooking: floral, pungent dendê oil from Africa. Spicy habaneros, sweet bell peppers, and acidic tomatoes, all native to Latin America. Brazil’s own briny coastal seafood. Plus cilantro, limes, and coconuts, imported by the Portuguese.”

Shrimp Moqueca comes together quickly and is best served over cooked white rice and lime wedges for an extra-bright bite. 

What is dendê oil?

Dendê oil, also known as red palm oil, is a cooking oil made from extracted pulp of the dendê fruit and is a key ingredient in Afro-Brazilian cuisine. The oil is characterized by its vibrant red-orange color, floral fragrance, and distinct nutty and grassy flavor.

What is a Scotch bonnet chile?

A Scotch bonnet chile is a small variety of chile popular in Caribbean, West African, and Maldivian cuisines. It’s known for its spiciness and can boast up to 40 times more heat than a jalapeño, according to the Scoville scale. Flavor-wise, Scotch bonnets are known for their sweet, fruitier flavor compared to other hot pepper varieties. 

Notes from the Food & Wine Test Kitchen

You can find red palm oil at Latin grocery stores or online. 

Suggested pairing

Pair this fresh and spicy shrimp stew with a vibrant and tangy dry Riesling, such as Zeitlos Alexander Valley.

Make ahead

Store leftovers in an airtight container in the refrigerator for up to two days.