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Brazilian shrimp soup – creamy comfort, coconut, with a citrus blow. Inspired by Moqueca, simplified for the health of the week.
Shrimp soup inspired by moqueca
I could not eat shrimp in almost a decade (thank you, allergy at first in adults in adults), but that did not stop me from making this soup. Why? Because Remo likes, the guests are doing for it and, honestly, it smells so good that close Forget I can’t have a bowl.
This Brazilian shrimp soup is comfortable, creamy and much more interesting than the average tomato soup. It is inspired by Moqueca, a bold stew, seafood citrus in Brazil, and while my version jumps over palm oil and traditional fish, keeps all the aroma and comfort. A spoon and you will get why I do it, even when I’m stuck on the edge.
Why will you like this Brazilian shrimp soup
- It’s not just soup but it is Shrimp in a creamy coconut-tomato hug.
- They meet in 30 minutes. Magic week.
- Inspired by Moqueca, but easy for home chefs.
- Bright lemon juice + chili flakes = little zing, little heat.
- You will want crusty bread. And maybe seconds. Certainly seconds.
Fantastic recipe! Very aromatic, fast and easy. I was not sure how the combo with coconut milk + tomato puree will taste, but it worked beautifully. Thank you! ~ Zeleika
Before you start: Tips and notes of ingredient
- Use unripe shrimp: Pre-paid shrimp will become quick rubberized. Start with raw, peeled shrimp, so that they remain fragrant and juicy.
- Coconut milk problems: Go for coconut milk with complete, no fabric. This is not the time for Lite. You want that creamy wealth.
- Do not skip the acid: The lemon juice at the end illuminates everything. The lemon juice also works, but do not leave it out.
- Crushed tomatoes, not cut: You want a smooth, rich, not a strange sauce.
- Any rice with long cereals works: White rice is classic, but jasmine or basmati are fine. Already cooked rice? Mix it close to the end so that it is not soft.
- Advice with peppers: I use red for sweetness and color, but also yellow or orange works. Verdant? Meh. Too bitter here.
I like this recipe absolutely and do it often in winter. Became part of my regular rotation. I use lime instead of lemon and brown rice, which I prefer. It is so full of heart and delicious. A certain holder! ~ Cheryl
Heat the olive oil in a large vessel of soup over medium heat. Discard chopped onion, pepper and garlic. Let him cook for about 5 minutes until everything softens and your kitchen begins to smell like you May You know what you are doing.
Mix rice, red pepper flakes (or not, if you are shy spice), salt, crushed tomatoes and water. Bring everything to a boil, then lower the heat and leave it on a low heat for about 10 minutes, enough to get the rice almost cooked.
Pour into coconut milk and mix. Watch the beautiful color change. Let him return to a gentle boil.
Add the shrimp and let it cook for 3 to 5 minutes, until it becomes pink and opaque. Do not go away here, the shrimp goes from perfect to overloaded in a blink.
Turn off the heat and mix the lemon juice, the black pepper and the fresh parsley. Give it a taste, regulate salt, heat, lemon, whatever it needs.
Now grab the crusty bread and dig while it’s hot.
The soup was delicious that I ate it with a few other foods that the soup has done to have a great taste, I will definitely do it again. ~ Jackson
Serving suggestions
This soup is begging For bread, something Crusty to soften all that creamy, coconut-tomato kindness. Here’s how I like to serve it:
15 hours 50 minutes
Baguette without kneading
20 minutes
Light bread with garlic
10 minutes
Mango salsa
10 minutes
White blood
Frequent questions
Can I use frozen shrimp?
Yes! Just defrost it completely and leave it before adding the soup. You don’t want to mess up with the texture.
Is this spicy soup?
It has a gentle heat from the red pepper flakes, but nothing wild. Do you want more spicier? Add more. You can’t do spices? Leave them out, not biggie.
Can I do it before time?
You can, but shrimp is the best when they are cooked fresh. If you do further, turn off before adding the shrimp, then reheat it and throw it just before serving.
What can I use instead of coconut milk?
The heavy cream works in a peak, but the aroma will be different, richer and less tropical. Still good, simply not enough in the style.
Can I add more seafood?
Go! White fish, shells, even mussels if you feel fanciful. Adjust the cooking time as needed.
Storage + reheating
- Refrigerator: Store the debris in a sealing container for up to 3 days.
- Reheating: Heat lightly on the stove over low heat. Add a splash of water or broth if they look too thick.
- Careful: The shrimp could reinforce a little when they are reheated, and the rice will soften more liquid so you don’t expect it to be exact Like the first day, but it will still have an amazing taste.
- Freezer? Not ideal. The texture of the shrimp and rice will not survive it well. If you want to freeze, do it before adding shrimp and rice.
I have done this several times and I am preparing to take some to a friend who has just had a surgery. It’s excellent! Thank you very much! ~ Nancy
Try these soup recipes
Initially divided into 2014, this Brazilian shrimp soup is updated with new photos and useful tips to make it even easier.
Before you start! If you do this please Leave a review and rating Letting it know how you liked this recipe! This helps our business prosper and continue to provide free recipes.
Brazilian shrimp soup
This Brazilian shrimp soup It is comfortable, creamy and packaged with bold aroma made of coconut milk, tomatoes, lemon juice and juice shrimp. It is inspired by Moqueca, one of the most beloved seafood stews in Brazil, but this version preserves the easy and friendly things for the week.
Before you start! If you do this please Leave a review and rating Letting it know how you liked this recipe! This helps our business prosper and continue to provide free recipes.
Instructions
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In a large bowl of soup heat the olive oil over low heat. Add the onion, pepper, garlic and cook by occasionally stirring until the onion and pepper are soft. About 5 minutes.
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Add rice, red pepper, salt, tomatoes and water to the pot and bring a boil. Cook until the rice ends close, about 10 minutes.
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Mix the coconut milk in the soup. Bring to a low heat and then mix the shrimp. Boil, stirring occasionally, until the shrimp is just ending, 3 to 5 minutes.
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Mix the black pepper, lemon juice and parsley.
Notes
- Use raw shrimp: Pre-paid shrimp will overcome and go rubberized.
- Coconut milk He is your best friend here, he doesn’t wet him with things.
- Do you already have cooked rice? Add it at the end so that it does not turn into mushrooms.
- Do it your own.: Add white fish, strawberries or even a peak of paprika smoked for depth.
- Isn’t it a fan of heat? Jump red pepper flakes, the aroma is still there.
Nutrition information
Service: 1serviceCalories: 215kcal (11%)Carbohydrates: 21g (7%)Protein: 11g (22%)Fat: 11g (17%)Saturated fat: 6g (38%)Polyunsaturated fat: 1gMonoinsaturated fat: 3gTrans fat: 0.01gCholesterol: 71Mg (24%)Sodium: 757Mg (33%)Potassium: 516Mg (15%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 1117yl (22%)Vitamin C: 37Mg (45%)Calcium: 89Mg (9%)Iron: 3Mg (17%)
Notification: Nutrition is automatically calculated for your convenience. If relevant, we recommend using your own nutrition calculations.
