Saucy Brazilian Shrimp (Moqueca de Camarão)
Prep time
Cook time
Total time
Spicy succulent shrimp bathed in a cooling coconut-tomato sauce infused with fragrant ginger, lime and cilantro
Author: Kelly adapted from Bewitching Kitchen
Serves: 4
Ingredients
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeno or serrano pepper, seeded and finely diced
- 2 medium size orange bell peppers, cubed
- 15 oz (or so) fresh sun gold tomatoes (the miniature ones)
- Juice of one lime (plus another lime for garnish)
- 1 Tbsp peeled and grated ginger root
- 1 cup whole fat coconut milk
- 1+1/4 lb large shrimp in shell, peeled and deveined
- Bunch of fresh cilantro leaves
- Sea Salt and Pepper to taste
Instructions
- Sauté onion, garlic and hot pepper (if using) with some coconut oil in a large skillet over low-medium heat just until beginning to soften (about 6 minutes) - stir in bell pepper and sauté for another couple minutes. Transfer mixture to a bowl and set aside. Using the same skillet, add a little more coconut oil, increase heat and flash sauté shrimp for about 30 seconds with some salt and pepper (the shrimp should not be cooked through at this point - you are merely sealing in juices with a little sear) - transfer shrimp to onion mixture.
- Meantime, in a food processor, combine: fresh tomatoes, 1 Tbsp olive oil, 1 Tbsp lime juice, a handful of fresh cilantro leaves (with or without stems) and a generous pinch salt & pepper -process to combine (it's fine if there are still some tomato chunks but you can also pulse until smooth as desired). Transfer tomato mixture to the same skillet, add ginger and coconut milk - bring to a gentle simmer and allow the sauce to reduce for about 10 mins.
- Transfer reserved onion/garlic/pepper/shrimp mixture to skillet stirring to combine and allowing mixture to heat and the shrimp to cook through (this will only take a minute or two). Adjust seasonings as desired - serve warm shrimp with sauce over rice (or as preferred) and top with a few more sprigs of fresh cilantro and a lime wedge.
Notes
Tomatoes - the original recipe calls for canned tomatoes and you can absolutely use those as preferred.
Heat level - both jalapeno and serrano peppers are considered moderate heat/spiciness on the Scoville scale however heat perception/tolerance is a very personal thing and peppers can also vary in terms of pungency even within the same class so proceed with caution; start with a smaller amount if uncertain or consider using red chili pepper flakes if that is more familiar.
Coconut Oil - the coconut oil really adds delicious taste to this recipe - I encourage its use here however if not possible, olive oil will work.
Coconut Milk - be sure that your full fat coconut milk is well mixed before measuring out your cup as saturated fats do tend to separate (a bit like natural peanut butter).
Shrimp - I typically use jumbo shrimp for this recipe - somewhere in the range of 1+1/4 lb to 1+1/2 lb.
Heat level - both jalapeno and serrano peppers are considered moderate heat/spiciness on the Scoville scale however heat perception/tolerance is a very personal thing and peppers can also vary in terms of pungency even within the same class so proceed with caution; start with a smaller amount if uncertain or consider using red chili pepper flakes if that is more familiar.
Coconut Oil - the coconut oil really adds delicious taste to this recipe - I encourage its use here however if not possible, olive oil will work.
Coconut Milk - be sure that your full fat coconut milk is well mixed before measuring out your cup as saturated fats do tend to separate (a bit like natural peanut butter).
Shrimp - I typically use jumbo shrimp for this recipe - somewhere in the range of 1+1/4 lb to 1+1/2 lb.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2017/06/saucy-brazilian-shrimp-moqueca-de-camarao.html