Moqueca de Camarão is the ocean meeting the tropics in a single pot. This vibrant, aromatic shrimp stew from the state of Bahia is simmered in coconut milk, fresh tomatoes, peppers, coriander, and the distinctive reddish-orange dendê (palm) oil that gives Bahian cuisine its unmistakable color and flavor.
Bahia vs. Espírito Santo Style
The Bahian version uses coconut milk and dendê oil — bold, rich, and deeply colored. The Capixaba version (from Espírito Santo) uses neither, relying on annatto oil and local herbs for a lighter result. This recipe follows the Bahian tradition.
Ingredients (Serves 4)
Ingredients
- 800g large raw shrimp, peeled and deveined
- 3 tbsp dendê oil · 400ml full-fat coconut milk
- 3 ripe tomatoes, chopped
- 1 red + 1 green bell pepper, sliced
- 1 large onion, sliced · 4 garlic cloves, minced
- 1 bunch fresh coriander · 2 tbsp lime juice · Salt to taste
Instructions
Step 1 — Marinate the Shrimp
Combine shrimp with lime juice, garlic, salt, and pepper. Refrigerate for 30 minutes.
Step 2 — Build the Base
In a wide, shallow clay pot, heat dendê oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook 1 more minute.
Step 3 — Layer and Simmer
Layer half the tomatoes, peppers, and coriander stems. Place marinated shrimp over the vegetables. Pour coconut milk over everything. Top with remaining vegetables. Do not stir. Cover and cook over medium heat for 12–15 minutes until shrimp are pink and sauce has thickened. Shake the pot gently rather than stirring. Serve with white rice.