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Brazilian Coconut Shrimp Stew Recipe

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3.9 from 8 reviews

This Brazilian Coconut Shrimp Stew is a vibrant, creamy dish that combines succulent jumbo shrimp with a rich coconut milk base, accented by fresh vegetables and spices. Ready in just 30 minutes, it’s a perfect weeknight meal bursting with tropical flavors and a hint of heat from cayenne. Serve it over steamed white rice for a comforting and exotic dining experience.

Ingredients

Stew Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup onion, diced
  • 1 small red bell pepper, cored, seeded, and cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 1 medium tomato, peeled, seeded, and diced
  • Salt and freshly ground black pepper, to taste
  • 14 ounces unsweetened coconut milk
  • 1 pinch cayenne pepper
  • 1 1/2 lbs jumbo shrimp (21 to 30 per pound), peeled and deveined
  • 2 tablespoons freshly squeezed lime juice
  • 4 scallions, chopped
  • 4 tablespoons chopped fresh cilantro

To Serve

  • Steamed white rice

Instructions

  1. Heat the olive oil: Warm the olive oil in a sauté pan over medium heat to create a flavorful base for the stew.
  2. Sauté vegetables: Add the diced onion and cook until softened, about 2 to 3 minutes. Then add the diced red bell pepper and continue cooking until it softens, about 3 to 4 minutes. Stir in the minced garlic and cook just until fragrant, around 1 minute.
  3. Add tomato and season: Mix in the peeled, seeded, and diced tomato and cook for about 1 minute. Lightly season the mixture with salt and freshly ground black pepper to enhance the flavors.
  4. Add coconut milk and cayenne: Pour in the unsweetened coconut milk and add a pinch of cayenne pepper. Bring the mixture to a gentle simmer to meld the flavors and develop a creamy sauce.
  5. Cook the shrimp: Add the peeled and deveined jumbo shrimp to the simmering sauce and cook until they turn pink and opaque, approximately 2 to 3 minutes, ensuring they do not overcook.
  6. Finish with lime and scallions: Stir in the freshly squeezed lime juice and taste the stew, adjusting seasoning with extra salt and pepper if necessary. Add the chopped scallions and cook for an additional minute to combine flavors.
  7. Remove from heat and add cilantro: Take the pan off the heat and fold in the chopped fresh cilantro to bring freshness and aroma to the stew.
  8. Serve: Spoon steamed white rice into individual bowls, top with the coconut shrimp stew, and ladle the creamy coconut sauce over the rice for a delicious tropical meal.

Notes

  • For a spicier stew, increase the amount of cayenne pepper slightly according to your heat preference.
  • Make sure not to overcook the shrimp as they will become tough and rubbery.
  • Use fresh lime juice for the best bright flavor; bottled lime juice will make it less vibrant.
  • This stew pairs perfectly with jasmine or basmati rice for a fragrant complement.
  • Leftovers can be stored in the refrigerator for up to 2 days and gently reheated on the stovetop.

Find it online: https://marthatasty.com/brazilian-coconut-shrimp-stew-recipe/