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Brazilian Shrimp Stew in black bowl with white rice

Brazilian Coconut Lime Shrimp Stew

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  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x
  • Category: Main Course
  • Cuisine: Brazilian


Love the rich sweet flavor of coconut? You might think you are in the tropics with this simple and delicious shrimp stew!


Units Scale

2 T olive oil

1 c chopped onion

1 c chopped red pepper

1 seeded jalapeno sliced thin

3 cloves chopped garlic

1/2 t red chili flakes

1 15 oz can chopped tomatoes

3/4 c canned unsweetened coconut milk

Juice of 1/2 a lime

1/4 c chopped cilantro

1/4 c chopped green onions

1/4 t fresh ground black pepper

1 lb raw medium peeled, deveined shrimp

Coconut Rice

1 c rice, rinsed

1 clove garlic

1 T oil

Juice of 1/2 a lime with a bit of zest

3/4 c water

1 c coconut milk

1/2 t salt


Heat 2 T oil in large pot over medium heat.

Add onions, garlic, peppers and chili flakes. Saute 5 minutes.

Mix in tomatoes, coconut milk and lime juice, cilantro and green onions. Simmer a few minutes. You can turn this off if you are not ready to serve yet.

When you are ready, rewarm over low heat and then add shrimp. Season with black pepper and salt if needed. Let shrimp cook for about 5 minutes or until they are opaque and have turned color.

I served this over coconut rice:

Saute garlic in oil and add rice to toast a bit.

Then add lime juice, coconut milk, water and salt. Bring to a boil over medium high heat. Turn down to low and cover with lid. Let cook for about 15-20 minutes or until when you lift lid, water has evaporated and there are dimples in your rice.

Stir in a bit of lime zest and fluff rice with a fork.  Enjoy!