Brazilian Shrimp Moqueca

🛒 Ingredients

• Shrimp (peeled, deveined) 125 g · 144 kcal
• Dendê oil (palm oil) 11 g · 101 kcal
• Coconut milk 100 g · 230 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Red bell pepper 50 g · 16 kcal
• Yellow bell pepper 50 g · 14 kcal
• Tomatoes 113 g · 20 kcal
• Fresh cilantro 8 g · 2 kcal
• Lime 8 g · 2 kcal

👨‍🍳 Instructions

1. Season the shrimp with salt, black pepper, and lime juice; let it marinate for 15-20 minutes.
2. In a large heavy-bottomed pot or a traditional clay pot (panela de barro), heat a tablespoon of dendê oil over medium heat.
3. Add layers of sliced onion, garlic, bell peppers, and tomatoes to the pot, reserving some for the top layer.
4. Place the marinated shrimp over the vegetables, then add the remaining vegetables on top.
5. Pour in the coconut milk, ensuring it mostly covers the ingredients; drizzle with a little more dendê oil.
6. Bring the moqueca to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the shrimp are cooked through and the vegetables are tender.
7. Stir in fresh cilantro and serve hot, traditionally with white rice or pirão (a thickened fish broth).