Brazilian Coconut Shrimp Soup

Brazilian Coconut Shrimp Soup Recipe

Brazilian Coconut Shrimp Soup

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 flavours.

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:

How to make Kibe

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Brazilian Coconut Shrimp Soup

Brazilian Coconut Shrimp Soup

Brazilian Coconut Shrimp Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Brazilian
Keyword: banana coconut smoothie, basil courgette soup, prawns, shrimp
Servings: 4
Author: Nicola Turner


  • 1 orange bell pepper diced
  • 3 garlic cloves minced
  • 1/2 cup of chicken rice
  • 1 medium onion chopped
  • 1 cup of coconut milk
  • 1 lb of shrimp cut into ? inch pieces
  • Salt and pepper to taste
  • 1/4 cup of fresh parsley to garnish
  • 4 1/2 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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