This Brazilian seafood stew combines succulent prawns with creamy coconut milk and bold, aromatic spices. It is a low-carb meal that delivers authentic flavors and comes together in about 30 minutes of active cooking.
List of ingredients
- 400 g (14 oz) prawns – peeled and deveined
- Juice of 2 limes, divided – for marinating and final seasoning
- 2 garlic cloves, minced – used for the prawn marinade
- 1 tablespoon coconut oil – for sautéing vegetables
- 1 medium red onion, diced – provides a sweet, aromatic base
- 1 medium red pepper, diced – adds color and mild sweetness
- 2 large garlic cloves, finely chopped – added to the vegetable base
- 1 green chilli, deseeded, finely chopped – for a fresh heat
- 1/2 teaspoon red chilli flakes – to increase the spice level
- 1 tablespoon paprika – adds a smoky, earthy depth
- 8 cherry tomatoes, diced – adds acidity and texture
- 400 ml (13.5 fl oz) coconut milk – full-fat for a creamy consistency
- Fresh coriander, to serve – for a bright, herbal finish
step-by-step instructions
- Marinate the prawns: Put the prawns in a bowl and stir in half of the lime juice and the minced garlic. Season with salt and pepper and chill in the refrigerator for 30 minutes.
- Sauté the vegetables: In a large pan, heat the coconut oil and fry the red onion and red pepper for 5 minutes until they are slightly softened.
- Add aromatics: Stir in the finely chopped garlic and green chilli and continue to cook for another minute.
- Toast the spices: Add the red chilli flakes and paprika, stir to combine and cook for another 30 seconds to release the oils.
- Sear the prawns: Add the marinated prawns to the pan and simmer for 3-4 minutes until the prawns are almost cooked through.
- Cook the tomatoes: Stir in the diced cherry tomatoes and cook for 2-3 more minutes, stirring often and breaking down the tomatoes with your spoon as they soften.
- Simmer with coconut milk: Add the coconut milk, bring to a simmer, then allow it to reduce and thicken for 1-2 minutes.
- Final seasoning: Stir in the remaining lime juice and season with salt and pepper to taste. Serve with rice and top with fresh coriander and extra lime wedges.
Professional Preparation Tips
Selecting the Highest Quality Prawns
Look for prawns that have a mild, salty scent of the ocean and avoid any with a strong ammonia smell. The flesh should be firm to the touch and translucent in appearance. High-quality prawns will maintain their structure better during the simmering process.
Properly Deveining Seafood
Use a small paring knife to make a shallow slit along the back of each prawn. Gently remove the dark digestive tract to ensure a clean, sandy-free taste. This simple step prevents any grit from ruining the smooth texture of the coconut sauce.
Optimizing the Marination Process
Allowing the prawns to sit in lime juice and garlic for at least 30 minutes allows the acid to tenderize the seafood. For a deeper flavor profile, you can add a pinch of the red chilli flakes directly into the marinade. Keep the prawns chilled to maintain food safety and texture.
Handling Fresh Chillies Safely
To control the heat level, always remove the seeds and white membranes from the green chilli before chopping. If you prefer a very mild stew, you can omit the chilli flakes entirely. Always wash your hands thoroughly after handling fresh chillies to avoid skin or eye irritation.
Customizing Your Stew
Adjusting the Heat Levels
You can customize the spiciness by adjusting the ratio of red chilli flakes to paprika. For a fierier dish, leave the seeds in the green chilli and increase the flakes to a full teaspoon. For a child-friendly version, use only a small amount of mild paprika and omit the chillies.
Substituting with Other Seafood
While prawns are traditional, this recipe works well with scallops or chunks of firm white fish like cod or halibut. If using fish, add it toward the end of the cooking process to prevent it from breaking apart. A mixed seafood medley can provide a more complex variety of textures.
Adding Textural Vegetable Variations
You can introduce diced carrots or zucchini for extra nutrients and a heartier feel. Sauté these vegetables along with the onion and red pepper to ensure they are fully cooked. Add them in small, uniform cubes so they cook at the same rate as the peppers.
Coconut Milk Alternatives
If coconut milk is unavailable, you can use heavy cream for a richer, non-tropical flavor, though the taste will change significantly. For a lighter option, use coconut cream diluted with a bit of vegetable broth. Avoid using low-fat coconut milk as it lacks the viscosity needed to thicken the stew.
Serving and Pairing Suggestions
Choosing the Best Rice Pairings
Basmati or Jasmine rice are excellent choices because their fragrance complements the coconut and lime. For a heartier meal, use brown rice or wild rice for added nuttiness and fiber. For those following a low-carb diet, cauliflower rice is a perfect substitute.
Using Fresh Herbal Toppings
Fresh coriander is the classic choice for this dish, providing a citrusy contrast to the rich coconut milk. If you dislike coriander, flat-leaf parsley or Thai basil are suitable alternatives. Always add the herbs just before serving to keep them vibrant and fresh.
Complementary Side Dishes
Serve the stew alongside grilled plantains or a simple side of sautéed kale for a complete Brazilian experience. A crisp cucumber salad with a light vinegar dressing can also cut through the richness of the coconut milk. Toasted crusty bread is another great option for soaking up the extra sauce.
Beverage Pairing Ideas
Pair this dish with a chilled sparkling water infused with lime and mint to mirror the citrus notes in the stew. A non-alcoholic ginger beer can also provide a spicy kick that complements the chilli. Iced herbal teas like lemongrass also pair well with the tropical flavors.
Storage and Reheating Guide
Refrigeration Guidelines
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Ensure the stew has cooled slightly before sealing the lid to prevent excessive condensation. The flavors often deepen and improve after a night in the fridge.
Freezing Seafood Stews
It is generally not recommended to freeze prawn stews as the seafood can become rubbery upon thawing. However, you can freeze the vegetable and coconut base separately. Simply add fresh prawns when you reheat the sauce for the best possible texture.
Best Reheating Methods
Reheat the stew slowly on a stovetop over low to medium heat to avoid boiling the prawns again. If the sauce has thickened too much in the fridge, stir in a tablespoon of water or coconut milk. Avoid using a high-power microwave setting, which can overcook the seafood quickly.
Preventing Prawn Overcooking
When reheating, stop the process as soon as the stew reaches a gentle simmer. Prawns cook very quickly and will turn tough if they are subjected to high heat for too long. The goal is to warm the sauce through without further cooking the prawns.
Troubleshooting Common Issues
Fixing a Too-Thin Sauce
If the stew is too watery, let it simmer uncovered for an additional 3-5 minutes to allow the liquid to reduce. You can also stir in a small amount of coconut cream to increase the thickness. Avoid adding flour, as it can mask the bright flavors of the lime and chilli.
Balancing Excessive Acidity
If the lime juice makes the stew too tart, stir in a pinch of sugar or a small amount of extra coconut milk. The fat in the coconut milk helps neutralize the acid and smooths out the flavor. Always taste the sauce before adding more of any ingredient.
Managing Burnt Spices
If the paprika or chilli flakes burn during the toasting phase, they may taste bitter. To prevent this, ensure the heat is medium-low and stir the spices constantly. If burning occurs, it is best to start the spice base over to avoid a bitter aftertaste.
Preventing Coconut Milk Separation
Coconut milk can sometimes separate if boiled too vigorously or if it is of lower quality. Keep the stew at a gentle simmer rather than a rolling boil. Stirring frequently helps maintain an emulsion and ensures a creamy, uniform consistency.
Frequently Asked Questions
Can I use frozen prawns?
Yes, frozen prawns work perfectly as long as they are fully defrosted and patted dry before marinating. Thaw them in the refrigerator overnight for the best results. Using frozen prawns that are not fully thawed can release excess water into the pan.
Which type of coconut milk is best?
Full-fat canned coconut milk is highly recommended for this recipe. It provides the necessary creaminess and richness that defines a traditional moqueca. Light coconut milk often results in a thin, watery sauce that lacks depth.
How do I know when the prawns are cooked?
Prawns are cooked when they turn opaque white with pink accents and curl into a ‘C’ shape. If they curl tightly into an ‘O’ shape, they are likely overcooked. They only need a few minutes of simmering to reach the perfect texture.
Can I make this in a slow cooker?
This recipe is designed for a quick stovetop method to keep the prawns tender. In a slow cooker, the prawns would likely overcook and become tough. You can slow-cook the vegetable base and then add the prawns during the last 15 minutes of cooking.
Kitchen Equipment Advice
Choosing the Right Pan
A wide, deep skillet or a traditional clay pot is ideal for this stew. A wide pan allows for better evaporation and reduction of the coconut milk. Cast iron pans hold heat well, but stainless steel is better for controlling temperature shifts.
Using Fresh versus Jarred Garlic
Freshly minced garlic provides a pungent, aromatic flavor that is essential for the marinade. Jarred garlic often has a more acidic taste and less potency. For the best results, mince your garlic cloves immediately before adding them to the pan.
Understanding Paprika Types
Sweet paprika provides a mild, earthy flavor, while smoked paprika adds a deeper, campfire-like aroma. Depending on your preference, you can use a blend of both. Smoked paprika gives the stew a more complex, rustic flavor profile.
Oil Alternatives for Sautéing
While coconut oil enhances the tropical theme, you can use olive oil or unsalted butter. Olive oil provides a neutral base, while butter adds a rich, savory note. Ensure the oil is heated until shimmering before adding the vegetables to prevent sticking.
Print
Brazilian Prawn Coconut Stew (Moqueca de Camarao)
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
Brazilian prawn coconut stew (moqueca de camarao) is an easy and delicious low-carb recipe that features a unique combination of spices. It’s one of the most famous Brazilian foods, and it’s super easy to make in just 30 minutes.
Ingredients
- 400 g (14 oz) prawns
- Juice of 2 limes, divided
- 2 garlic cloves, minced
- 1 tablespoon coconut oil
- 1 medium red onion, diced
- 1 medium red pepper, diced
- 2 large garlic cloves, finely chopped
- 1 green chilli, deseeded, finely chopped
- 1/2 teaspoon red chilli flakes
- 1 tablespoon paprika
- 8 cherry tomatoes, diced
- 400 ml (13.5 fl oz) coconut milk
- Fresh coriander, to serve
Instructions
- Step 1: Put the prawns in a bowl and stir in half of the lime juice and the minced garlic. Season with salt and pepper and chill for 30 minutes.
- Step 2: In a large pan, heat the coconut oil and fry the red onion and red pepper for 5 minutes until slightly softened. Stir in the garlic and green chilli and continue to cook for another minute.
- Step 3: Add the red chilli flakes and paprika, stir to combine and cook for another 30 seconds. Add the prawns and simmer for 3-4 minutes until the prawns are almost cooked.
- Step 4: Stir in the cherry tomatoes and cook for 2-3 more minutes, stirring often and breaking down the tomatoes with your spoon as they cook.
- Step 5: Add the coconut milk, bring to a simmer, then allow to reduce and thicken for 1-2 minutes. Stir in the lime juice and season to taste. Serve with rice and topped with fresh coriander and extra lime wedges.
Notes
Don’t substitute full-fat coconut milk with a low-fat version, as the stew won’t be as creamy. The stew will keep well in the fridge for 2-3 days. You can also serve it with brown rice or topped with some chopped spring onions (scallions). Other types of seafood, such as scallops or white fish, work well in this recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Stews
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 389 kcal
- Sugar: 13 g
- Sodium: 1495 mg
- Fat: 27 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 236 mg