This Brazilian Coconut Shrimp Soup is also known as Moqueca de Camero is a healthy and creamy dish with a twist: Shrimp! A western classic, this soup is made in a variety of ways to seek new delightful flavors.
This creamy tomato soup features fresh bell peppers, crunchy onions, and a succulent portion of shrimps. Whether served as an appetizer or a meal, this is a dish you can pair with almost everything.
If you like Brazilian food, check out some of my other recipes:
The Perfect Chimichurri Sauce Recipe
Brazilian Coconut Shrimp Soup
Ingredients
- 1 orange bell pepper diced
- 3 garlic cloves minced
- ½ cup of chicken rice
- 1 medium onion chopped
- 1 cup of coconut milk
- 1 lb of shrimp cut into ½ inch pieces
- Salt and pepper to taste
- ½ cup of fresh parsley to garnish
- 4 ½ cups of water
- 2 cups of crushed tomatoes
- 1 tablespoon of lemon juice
- 2 tablespoons of olive oil
Instructions
- In a large skillet, cook vegetable oil over low-medium heat. Add the onions, bell pepper, and garlic to cook. Roast until brown and stir regularly until vegetables are softened.
- Add rice, tomatoes, salt, and pepper to the pot. Season lightly with red pepper flakes. Bring to a boil and cook for approximately 10 minutes.
- Pour the coconut milk into the soup and gradually add the shrimps. Let simmer until shrimps are fully cooked, approximately 5 minutes. Season with parsley, lemon juice, and garlic cloves.
- Serve immediately with fresh biscuits and butter.
If you like our Brazilian Coconut Shrimp Soup follow on Instagram or Facebook for all of my latest recipes and articles.
If you are a big foodie like me, you are going to need the coolest foodie clothing. Now you can look at food even when you are not eating. Check out our shop for some cool T-shirts and foodie merchandise.
Leave a Reply