A Taste of Brazil – The Story Behind Moqueca de Camarão
Brazilian cuisine is all about vibrant flavors, fresh ingredients, and a touch of sunshine in every dish. Moqueca de Camarão, or Brazilian Prawn Coconut Stew, is a perfect example. The moment you start cooking, the aroma of garlic, chilli, and coconut oil fills the kitchen, transporting you straight to the coast of Bahia. I love how this dish balances the sweetness of coconut milk with the zing of lime and chilli—it’s comforting yet exciting in every bite.
This stew has a rich history rooted in Brazilian coastal culture, where seafood is abundant and cooking is a celebration of freshness. Making it at home feels like a little culinary adventure—you’ll notice the textures of tender prawns, silky coconut milk, and soft, fragrant vegetables mingling beautifully in the pan.
What You’ll Need for This Tropical Seafood Stew
For this recipe, fresh ingredients are key. Good-quality prawns and ripe vegetables make all the difference. Here’s what you’ll need:
Ingredients:
- 400 g prawns
- Juice of 2 limes, divided
- 2 garlic cloves, minced
- 1 tablespoon coconut oil
- 1 medium red onion, diced
- 1 medium red pepper, diced
- 2 large garlic cloves, finely chopped
- 1 green chilli, deseeded and finely chopped
- 1/2 teaspoon red chilli flakes
- 1 tablespoon paprika
- 8 cherry tomatoes, diced
- 400 ml coconut milk
- Salt, to taste
- Black pepper, to taste
- Fresh coriander, to serve
Preparing Your Prawns for Maximum Flavor
Start by marinating the prawns. Place them in a bowl, add half of the lime juice, minced garlic, salt, and pepper, and mix gently to coat. Let them chill in the fridge while you prepare the vegetables. This brief marination step infuses the prawns with citrusy brightness and aromatic garlic, which really lifts the overall flavor of the stew.
Building the Base – Sautéing Aromatics and Vegetables
Heat the coconut oil in a large pan over medium heat. Add the red onion and red pepper, cooking until they start to soften. You’ll notice a natural sweetness developing as they cook, which forms the flavorful foundation of the stew.
Next, stir in the chopped garlic and green chilli. Cook briefly until fragrant, just a minute or so. The aroma at this stage is intoxicating—spicy, savory, and slightly tropical all at once.
Layering Spices – Bringing the Stew to Life
Sprinkle in the red chilli flakes and paprika, stirring well to coat the vegetables. Cook for another short burst to toast the spices lightly. This step adds depth, color, and warmth to the stew without overwhelming the fresh flavors of the prawns and coconut milk.
Cooking the Prawns – Tender and Juicy Every Time
Add the marinated prawns to the pan. Simmer gently, turning occasionally, until they are almost cooked through. Prawns cook quickly, so watch closely—they should be opaque and firm but still tender. Overcooking will make them rubbery, which we definitely want to avoid.
Incorporating Tomatoes and Coconut Milk
Stir in the cherry tomatoes, lightly crushing them with your spoon as they soften. This releases natural juices that enrich the stew. Pour in the coconut milk, bring everything to a gentle simmer, and allow the mixture to thicken slightly. The stew should become creamy and slightly velvety, coating the prawns and vegetables beautifully.
Finishing Touches and Serving
Add the remaining lime juice and taste for seasoning, adjusting salt and pepper as needed. Finish with a generous sprinkle of fresh coriander. I love serving this stew in wide bowls so the prawns and vegetables are fully visible, and the aroma hits you before the first bite. The colors—pink prawns, red peppers, green coriander—make it feel like a tropical celebration on your plate.
Tips for Perfect Texture and Flavor
- Use fresh, firm prawns. Frozen prawns can work, but thaw them fully and pat dry to avoid watery stew.
- Don’t rush the cooking. Gentle simmering keeps the prawns tender and lets the flavors meld beautifully.
- Balance heat. Adjust the green chilli and red chilli flakes to your taste, starting with less if you prefer milder dishes.
- Crush the tomatoes lightly. This releases their juices and creates a naturally thickened, flavorful sauce.
Creative Ways to Enjoy Your Moqueca
Moqueca de Camarão is traditionally served with rice, but I love pairing it with crusty bread to soak up every last bit of coconut-infused sauce. It’s also excellent over quinoa or alongside sautéed greens for a lighter meal. Leftovers reheat beautifully and the flavors deepen overnight, making it ideal for meal prep or sharing with friends.
Variations to Try – From Mixed Seafood to Extra Spice
Once you’re comfortable with this base recipe, you can get creative. Swap some prawns for firm white fish or add mussels for a mixed seafood moqueca. Experiment with smoked paprika or a dash of cayenne for an extra kick, or try adding bell peppers of different colors for visual flair. A touch of diced pineapple or mango can also add a surprising sweet note that complements the coconut milk.
Nutrition Snapshot – A Balanced Tropical Treat
Moqueca de Camarão is naturally high in protein from the prawns and packed with vitamins and antioxidants from the peppers, tomatoes, and lime juice. Coconut milk adds healthy fats that make the stew rich and satisfying. With a light base of fresh vegetables and seafood, it’s indulgent without feeling heavy—a great example of flavorful, balanced cooking.
Questions About Making Moqueca – Your FAQ Corner
Can I use frozen prawns?
Yes, but thaw them completely and pat dry to prevent excess water in the stew.
Can I make this less spicy?
Absolutely. Reduce or omit the green chilli and red chilli flakes; you can always add more at the table.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently to avoid overcooking the prawns.
Can I use other seafood?
Definitely. Firm white fish, mussels, or even scallops can be used. Adjust cooking times accordingly.
What can I serve it with?
Traditionally, white rice or cassava flour, but crusty bread, quinoa, or sautéed greens are excellent alternatives.
Cooking Brazilian Prawn Coconut Stew is a joyful experience—full of color, aroma, and tropical flavors. Each bite transports you to a sunny Brazilian coastline, making this a dish you’ll want to make again and again.
