Brazilian Seafood Stew (Moqueca de Camaroes)

Course Main
Cuisine Brazilian
Author Adore Foods


  • 1 lbs raw prawn peeled and deveined
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon palm oil
  • 1 medium onion finely chopped
  • 1 garlic clove minced
  • 1/4 cup roasted red pepper diced
  • 1/4 cup fresh cilantro chopped
  • 3 medium size fresh tomatoes/ 1 can 14oz can diced tomatoes
  • 2 green chilies chopped
  • 1 cup coconut milk
  • 1 tablespoon hot sauce Sriracha
  • 2 tablespoons fresh lime juice
  • salt and pepper


  1. Heat olive oil and palm oil in a medium saucepan.
  2. Sauté the chopped onions and garlic for several minutes until golden and translucent, then add the roasted peppers and cook for another 5-7 minutes.
  3. Add the tomatoes, prawns and fresh chopped cilantro to the saucepan and simmer gently until the prawns turn opaque.
  4. Pour in the coconut milk and hot sauce and cook just until heated through, do not boil.
  5. Add fresh lime juice and season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro, accompanied by rice and cold beer.
  7. Enjoy!

Recipe Notes

This recipe was adapted from