Recipe: Moqueca De Camarão (Coconut Shrimp Stew)


This is probably one of the tastiest stews ever... SO much flavour packed in yet it's really really simple! If you're into seafood and a bit of spice then this needs to be your next meal.


For The Marinade

  • 1 clove garlic
  • 1 lime
  • 1 tsp chilli flakes
  • 500 g king prawns

For The Sauce

  • 1 onion
  • 2 cloves garlic
  • 1 fresh green chilli
  • 1 green pepper
  • 1 red pepper
  • 1 tbsp coconut oil
  • 1 tsp chilli powder
  • 1 tsp cayenne
  • 2 tsp paprika
  • 1 tsp tomato puree
  • 4 plum tomatoes
  • 400 ml coconut milk
  • 1 bunch fresh coriander

To Finish

  • 1 big bowl cooked white rice
  • 2 spring onions
  • 1 lime
marinate the prawns

Step 1

Marinate The Prawns

Peel and mince the garlic for the marinade and scrape it into a mixing bowl. Zest the lime into the bowl then squeeze in the juice. Add the chilli flakes and the prawns. Marinate for an hour.

fry the veg

Step 2

Fry The Veg

Peel and dice the onion. Peel and mince the garlic for the sauce. Dice the chilli and deseed and thinly slice the peppers. Place a large saucepan over a medium high heat and add all of the prepared veg. Fry for 5 minutes, add the chilli powder, cayenne and paprika then turn the heat down low and fry for another 10 minutes, until the veg is starting to caramelise.

cook the stew

Step 3

Cook The Stew

Dice the tomatoes, keeping the seeds. Add the tomato puree and cook it out for a few more minutes before adding the fresh tomato and the coconut milk. Simmer for 20 minutes. Add the prawns and simmer for another 5 minutes. Serve with white rice. serves 4

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