This Keto Brazilian Shrimp Stew recipe is my low carb version of the classic Moqueca de Camaroes. It is so incredibly delicious with a creamy coconut and tomato base, plump juicy shrimp, jalapeno, all brightened up with fresh lemon juice. It is easy to make but perfect for any occasion from a fancy get together with friends to a quiet dinner at home with family!
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Way back before my low carb journey started I stumbled across the deliciousness that is Brazilian Shrimp Stew.
The Mr and I love, love, LOVE seafood, and shrimp is my fave. They are quick and easy to cook, go well in sautés, on the grill, baked, in salads, fried, pretty much any way you want to cook them. They work with any flavor profile from Italian, to Mexican, Asian, and in this delicious Brazilian stew.
You just can't go wrong with them in my book!
Then I went keto and was so happy to find that shrimp are naturally low carb with less than 2 net carbs per serving!
Color me uber happy! Something I didn't have to give up 😊🙌🏻
I eat shrimp at least once a week now and one of my favorite ways to enjoy them is in this Brazilian Shrimp Stew.
INGREDIENTS NEEDED TO MAKE KETO BRAZILIAN SHRIMP STEW
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Olive oil
- Red bell pepper
- Jalapenos
- Garlic, minced
- Riced cauliflower
- Organic onion powder
- Pink sea salt
- Fresh cracked black pepper
- Crushed tomatoes
- Unsweetened coconut milk
- Shrimp
- Lemon
- Fresh cilantro
HOW TO MAKE KETO BRAZILIAN SHRIMP STEW
STEP 1
In a large pot or dutch oven, heat the oil over medium heat.
STEP 2
Add the bell pepper, jalapeno, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 to 7 minutes.
STEP 3
Add the rice, salt, pepper, tomatoes, and water to the pot. Bring to a boil and cook for 10 minutes.
Stir the coconut milk into the soup.
STEP 4
Bring back to a simmer and then add the shrimp.
STEP 5
Simmer, stirring occasionally, until the shrimp are done, about 3 to 5 minutes. Stir in the lemon juice, and cilantro.
STEP 6
Taste and adjust seasoning as desired.
FAQS ABOUT KETO BRAZILIAN SHRIMP STEW
I am allergic to shrimp, can I make this with a different protein? Yes, this would be delicious with fish. I would use a firm white fish like halibut, cod, or sea bass cut into bite-sized pieces so it will cook in the same time frame as the shrimp.
Can I use almond milk instead of coconut milk? Yes, just be aware that the broth will not be as thick and creamy. It will be more of a soup rather than a stew.
How do I store the leftover Keto Brazillian Shrimp Stew? This will keep in the refrigerator in an airtight container (I use these microwave and dishwasher safe containers and these easy to remove labels) for up to 4 days. Unfortunately, seafood does not tend to do well frozen in soups so I don't freeze this.
Last thoughts about Keto Brazilian Shrimp Stew
One of the things I love about this stew is that it is easy to make so it works well for a weeknight family dinner but it is fancy enough to serve at your next party. I love recipes that you feel good entertaining with but you don't have to slave away in the kitchen for hours!
I added the cauliflower rice because traditionally the stew is served over cooked white rice. If you aren't a fan you can of course opt to not use it, but we really love it. The Mr, who was super negative about cauliflower when I started keto, is totally on board with the cauli rice in this stew.
We make this stew with 2 jalapenos but, if you aren't a spice lover like we are, you can just use 1. If you love heat you can leave the ribs in the peppers but if not make sure to remove the ribs and seeds before cooking them.
MORE KETO SEAFOOD RECIPE IDEAS
Keto Brazilian Shrimp Stew (Moqueca de Camaroes)
Yield: 6 servings
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This Keto Brazilian Shrimp Stew recipe is my low carb version of the classic Moqueca de Camaroes. It is so incredibly delicious with a creamy coconut and tomato base, plump juicy shrimp, jalapeno, all brightened up with fresh lemon juice. It is easy to make but perfect for any occasion from a fancy get together with friends to a quiet dinner at home with family!
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 to 2 jalapenos, seeded and minced (start with one if you aren't spice lovers like we are)
- 3 cloves garlic, minced
- 2 cups riced cauliflower (I buy frozen riced cauliflower at Costco)
- 1 tablespoon Organic onion powder
- Pink sea salt
- Fresh cracked black pepper
- 1 ( 15-ounce ) can of crushed tomatoes
- 6 cups of water
- 1 (15-ounce) can unsweetened coconut milk
- 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
- 1/2 lemon, juiced
- 1/2 cup chopped fresh cilantro
Instructions
- In a large pot or dutch oven, heat the oil over medium heat.
- Add the bell pepper, jalapeno, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 to 7 minutes.
- Add the rice, salt, pepper, tomatoes, and water to the pot. Bring to a boil and cook for 10 minutes.
- Stir the coconut milk into the soup.
- Bring back to a simmer and then add the shrimp.
- Simmer, stirring occasionally, until the shrimp are done, about 3 to 5 minutes. Stir in the lemon juice, and cilantro.
- Taste and adjust seasoning as desired.
Calories
210.39Fat (grams)
7.46Sat. Fat (grams)
1.99Carbs (grams)
8.16Fiber (grams)
1.60Net carbs
6.56Sugar (grams)
2.70Protein (grams)
27.32Sodium (milligrams)
1231.39Cholesterol (grams)
239.27Nutritional information is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
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