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Moqueca de Camarão, prawn stew in coconut sauce
Tasty prawn moqueca simmered in coconut milk and lime

Moqueca de Camarão

Author: Flavelo
Recipes Main Courses
Moqueca de Camarão is the essence of the Brazilian seaside on a plate. Whilst layering is the point for the vegetarian version, here timing is key: prawn proteins are extremely heat-sensitive. If overcooked, they become rubbery; if just right, they are crisp and juicy. Coconut milk, the acidity of tomatoes and the sweetness of prawns create the perfect balance.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large frying pan
  • Citrus juicer

Allergen Information

⚠️ Crustaceans

Instructions

1 ✓

Marinate the prawns with half the lime juice, salt and pepper for 10 minutes. No longer, because acid 'cooks' the meat.

Tip: Short marinating refreshes flavours without damaging texture.
2 ✓

Heat the oil and sauté the onion and pepper until soft. Add the garlic and tomatoes.

Tip: Let the tomato cook down to thicken the sauce.
3 ✓

Pour in the coconut milk, bring to the boil, then lower the heat and cook for 5 minutes.

Tip: The sauce should be silky and uniform.
4 ✓

Add the prawns. Cook for just 3-5 minutes until they turn pink.

Tip: Don't leave it! Prawns cook in moments.
5 ✓

Stir in the remaining lime juice and fresh coriander. Serve with white rice.

Tip: Lime acidity helps 'lift' the coconut milk's richness.

Recipe FAQ

Can I use frozen prawns?
Yes, but defrost slowly. Don't throw away the juice, add it to the sauce!
When are prawns done?
When they curl into a 'C' shape and are pink. If 'O' shaped, they are overcooked.

Ingredients

  • 500 g Prawns (cleaned)
  • 400 ml Coconut milk
  • 2 cloves Garlic (crushed)
  • 1 whole Onion (chopped)
  • 1 whole Green bell pepper (diced)
  • 2 whole Tomatoes (diced)
  • 1 bunch Fresh coriander
  • 3 tbsp Olive oil
  • 1 whole Lime juice
  • 1 tsp Salt
  • 0.5 tsp Black pepper