Shrimp Moqueca with Lime Cilantro Salad

A quick and simplified Brazilian shrimp moqueca, simmered in a rich coconut milk and tomato base, served with a bright and refreshing lime-cilantro green salad and crusty bread.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Brazilian
• Difficulty: Easy
• Cost: $5.75/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Calorie
• Low-Fat

Tags

• sauté
• stir-fry
• quick
• healthy
• fresh
• tangy

Ingredients

• 1 tablespoon olive oil
• 1 red onion (medium, thinly sliced)
• 1 green bell pepper (thinly sliced)
• 3 clove garlic (minced)
• 2 Roma tomatoes (diced)
• 1 can full-fat coconut milk
• 1.5 pound large shrimp (peeled and deveined)
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 0.5 cup fresh cilantro (chopped, divided)
• 1 head green leaf lettuce (torn into bite-sized pieces)
• 0.5 cup grape tomatoes (halved)
• 2 tablespoon fresh lime juice
• 1 whole crusty bread

Instructions

1. In a large pot or deep skillet, heat 1 tablespoon olive oil over medium-high heat. Add the thinly sliced red onion and thinly sliced green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
2. Stir in the minced garlic and diced Roma tomatoes. Cook for 2-3 minutes, allowing tomatoes to break down slightly.
3. Pour in the 1 can full-fat coconut milk. Bring to a gentle simmer, then reduce heat to medium-low and cook for 5 minutes, allowing flavors to meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Add the 1 and 1/2 pounds peeled and deveined large shrimp to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp are pink and cooked through.
5. Stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, if needed. Remove from heat.
6. For the salad, in a medium bowl, combine the torn green leaf lettuce, halved grape tomatoes, remaining 1/4 cup chopped fresh cilantro, and 2 tablespoons fresh lime juice. Toss gently to coat.
7. Serve the speedy shrimp moqueca hot with the fresh lime cilantro salad and slices of crusty bread for dipping.

Notes

Traditionally, Brazilian moqueca is made with dende (palm) oil for a distinctive flavor and color. For this speedy version using commonly available ingredients, olive oil is a suitable substitute. A pinch of smoked paprika can be added with the garlic if you like a subtle smoky note.

Nutrition (per serving)

• Calories: 410
• Protein: 21.7 g
• Carbohydrates: 48.3 g
• Fat: 12.9 g
• Fiber: 3 g
• Sodium: 1377 mg
• Saturated Fat: 10.2 g
• Sugar: 5.4 g
• Cholesterol: 125 mg