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:
Brazilian Coconut Shrimp Soup
- 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
- 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.
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