Brazilian Prawn Coconut Stew (Moqueca de Camarão)

If you’re craving something bold, comforting, and bursting with tropical flavors, this Brazilian Prawn Coconut Stew (Moqueca de Camarão) is exactly what you need. Imagine juicy prawns simmered in a creamy coconut sauce infused with garlic, lime, paprika, and a gentle kick of chili—every bite is rich, aromatic, and deeply satisfying.
This dish is perfect for busy weeknights when you want something quick yet impressive, or for cozy dinners where you want to bring a taste of Brazil straight to your table. The best part? It comes together in just about 30 minutes of cooking, making it both practical and indulgent.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes of cooking time
• Bold and flavorful: A perfect balance of creamy, tangy, and spicy
• Naturally low-carb: Great for lighter meals without sacrificing taste
• One-pan convenience: Minimal cleanup, maximum flavor
• Impressive yet simple: Perfect for both weeknights and guests

Ingredients

• Prawns (400 g / 14 oz): The star of the dish, tender and juicy when cooked just right
• Lime juice (from 2 limes, divided): Adds brightness and helps marinate the prawns
• Garlic (minced and chopped): Provides a deep, aromatic base
• Coconut oil (1 tablespoon): Enhances the tropical flavor and richness
• Red onion (1 medium, diced): Adds sweetness and depth
• Red pepper (1 medium, diced): Brings color and mild sweetness
• Green chilli (deseeded, chopped): Adds gentle heat without overpowering
• Red chilli flakes (½ teaspoon): For an extra kick of spice
• Paprika (1 tablespoon): Gives warmth, color, and subtle smokiness
• Cherry tomatoes (8, diced): Add freshness and a slight tang
• Coconut milk (400 ml / 13.5 fl oz): Creates the creamy, luxurious sauce
• Fresh coriander: For a fresh, herbal finish
• Salt and pepper: To enhance and balance flavors

How to Make Brazilian Prawn Coconut Stew

1. Marinate the Prawns

Place the prawns in a bowl and mix with half of the lime juice and minced garlic. Season with salt and pepper, then let them chill for about 30 minutes. This step infuses the prawns with flavor and keeps them juicy.

2. Sauté the Aromatics

Heat the coconut oil in a large pan over medium heat. Add the diced red onion and red pepper, cooking for about 5 minutes until softened. Stir in the chopped garlic and green chilli, cooking for another minute until fragrant.

3. Build the Flavor Base

Add the red chilli flakes and paprika. Stir well and cook for about 30 seconds to release their aromas. This step is key for developing the stew’s signature depth.

4. Cook the Prawns

Add the marinated prawns to the pan and simmer for 3–4 minutes until they are nearly cooked through. Be careful not to overcook them—they should stay tender.

5. Add Tomatoes and Sauce

Stir in the diced cherry tomatoes and cook for 2–3 minutes, gently breaking them down with your spoon. Pour in the coconut milk, bring everything to a gentle simmer, and let it reduce slightly for 1–2 minutes until thickened.

6. Finish and Serve

Stir in the remaining lime juice and adjust seasoning to taste. Serve hot, topped with fresh coriander and extra lime wedges for a bright finish.

Tips for Success

• Don’t overcook the prawns—they cook quickly and can become rubbery
• Use full-fat coconut milk for a richer, creamier sauce
• Taste and adjust lime juice at the end for the perfect balance
• Chop ingredients evenly for consistent cooking
• Let spices bloom briefly in oil to maximize flavor

Equipment Needed

• Large skillet or sauté pan (a deep pan works best)
• Cutting board and sharp knife
• Mixing bowl for marinating
• Wooden spoon or spatula
• Measuring spoons

Recipe Variations

• Spicy version: Add extra chilli flakes or a dash of hot sauce
• Vegetarian twist: Replace prawns with firm tofu or chickpeas
• Fish moqueca: Substitute prawns with chunks of white fish like cod
• Extra creamy: Add a splash of coconut cream for a thicker sauce
• Low-carb serving: Pair with cauliflower rice instead of regular rice

Serving Suggestions

Serve this moqueca over fluffy white rice to soak up the rich coconut sauce. It also pairs beautifully with cauliflower rice for a low-carb option. Add a side of warm flatbread or crusty bread to scoop up every last drop. Garnish with extra coriander and lime wedges for a fresh, vibrant presentation.

FAQs

Can I use frozen prawns?
Yes, just make sure they are fully thawed and patted dry before marinating.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the prawns.

Can I make this ahead of time?
You can prep the ingredients in advance, but it’s best cooked fresh for optimal texture.

Is this dish very spicy?
It has a mild to moderate heat, but you can easily adjust the spice level to your preference.

Can I substitute coconut oil?
Yes, you can use olive oil, but coconut oil adds a more authentic flavor.

What can I use instead of coriander?
Fresh parsley is a good alternative if you’re not a fan of coriander.

Final Thoughts

Brazilian Prawn Coconut Stew (Moqueca de Camarão) is the kind of dish that transforms simple ingredients into something truly special. With its creamy coconut base, vibrant spices, and tender prawns, it’s a recipe you’ll come back to again and again. Whether you’re cooking for family or impressing guests, this easy moqueca brings warmth, flavor, and a taste of Brazil right into your kitchen. Give it a try and don’t forget to share your delicious results!

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