Brazilian Shrimp Soup
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Brazilian Shrimp Soup – creamy, coconutty, tomatoey comfort with a citrusy kick. Inspired by moqueca, simplified for your weeknight sanity.
Moqueca-Inspired Shrimp Soup
I haven’t been able to eat shrimp in nearly a decade (thanks, random adult-onset allergy), but that hasn’t stopped me from making this soup. Why? Because Remo loves it, guests go nuts for it, and honestly, it smells so good I almost forget I can’t have a bowl myself.
This Brazilian Shrimp Soup is cozy, creamy, and way more exciting than your average tomato soup. It’s inspired by moqueca, a bold, citrusy seafood stew from Brazil, and while my version skips the palm oil and traditional fish, it keeps all the flavor and comfort. One spoonful and you’ll get why I keep making it, even when I’m stuck on the sidelines.
Why You’ll Love This Brazilian Shrimp Soup
- It’s not just soup, it’s shrimp in a creamy coconut-tomato hug.
- Comes together in 30 minutes. Weeknight magic.
- Inspired by moqueca, but made easy for home cooks.
- Bright lemon juice + chili flakes = a little zing, a little heat.
- You’ll want crusty bread. And maybe seconds. Definitely seconds.
Fantastic recipe! Very flavorful, quick, and easy. I was unsure how the coconut milk + tomato puree combo would taste, but it worked out beautifully. Thank you! ~Zeleika
Before You Start: Tips & Ingredient Notes
- Use uncooked shrimp: Pre-cooked shrimp will turn rubbery fast. Start with raw, peeled shrimp so it stays tender and juicy.
- Coconut milk matters: Go for full-fat, unsweetened coconut milk. This isn’t the time for lite. You want that creamy richness.
- Don’t skip the acid: The lemon juice at the end brightens everything. Lime juice works too, but don’t leave it out.
- Crushed tomatoes, not diced: You want a smooth, rich base, not a chunky sauce.
- Any long grain rice works: White rice is classic, but jasmine or basmati are fine too. Already cooked rice? Stir it in near the end so it doesn’t go mushy.
- Bell pepper tip: I use red for the sweetness and color, but yellow or orange work too. Green? Meh. Too bitter here.
I absolutely love this recipe and make it often in the winter. It has become part of my regular rotation. I use lime instead of lemon and brown rice, which I prefer. It’s so hearty and delicious. A definite keeper! ~Cheryl
Heat up the olive oil in a big soup pot over medium heat. Toss in your chopped onion, bell pepper, and garlic. Let it cook for about 5 minutes until everything softens and your kitchen starts smelling like you might know what you’re doing.
Stir in the rice, red pepper flakes (or not, if you’re spice shy), salt, crushed tomatoes, and water. Bring the whole thing to a boil, then lower the heat and let it simmer for about 10 minutes, just enough to get the rice almost cooked through.
Pour in the coconut milk and stir. Watch that gorgeous color shift. Let it come back to a gentle simmer.
Add your shrimp and let it cook for 3 to 5 minutes, just until it turns pink and opaque. Don’t walk away here, shrimp goes from perfect to overcooked in a blink.
Turn off the heat and stir in the lemon juice, black pepper, and fresh parsley. Give it a taste, adjust salt, heat, lemon, whatever your bowl needs.
Now grab the crusty bread and dig in while it’s hot.
Soup was delicious that we ate it with several other foods that the soup made every thing taste great I certainly will make it again. ~Jackson
Serving Suggestions
This soup is begging for bread, something crusty to soak up all that creamy, coconut-tomato goodness. Here’s how I love to serve it:
No-Knead Baguette
Easy Garlic Bread
Mango Salsa
White Sangria
Frequently Asked Questions
Can I use frozen shrimp?
Yep! Just thaw it completely and pat it dry before adding to the soup. You don’t want extra water messing with the texture.
Is this soup spicy?
It has a gentle heat from the red pepper flakes, but nothing wild. Want it spicier? Add more. Can’t do spice? Leave ’em out, no biggie.
Can I make it ahead of time?
You can, but the shrimp is best when freshly cooked. If making ahead, stop before adding the shrimp, then reheat and toss them in right before serving.
What can I use instead of coconut milk?
Heavy cream works in a pinch, but the flavor will be different, richer and less tropical. Still good, just not quite moqueca-style.
Can I add more seafood?
Go for it! White fish, scallops, even mussels if you’re feeling fancy. Just adjust cook times as needed.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat. Add a splash of water or broth if it’s looking too thick.
- Heads up: The shrimp may toughen a bit when reheated, and the rice will soak up more liquid, so don’t expect it to be exactly like day one, but it’ll still taste amazing.
- Freezer? Not ideal. The texture of the shrimp and rice won’t survive it well. If you want to freeze, do it before adding shrimp and rice.
I have made this multiple times and I’m getting ready to take some to a friend who has just had surgery. It is excellent! Thank you so much! ~Nancy
Try These Soup Recipes Next
- Lemon Rice and Chicken Soup
- Lasagna Soup
- Cheesy Chicken Enchilada Soup
- Red Lentil and Chicken Soup
- Cabbage Soup
- Gazpacho
- Best Gumbo Recipe
Originally shared in 2014, this Brazilian Shrimp Soup is updated with new photos and helpful tips to make it even easier.
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Brazilian Shrimp Soup
Video
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 medium bell pepper (chopped (I used a red one))
- 4 cloves garlic (minced)
- ½ cup rice (long-grain )
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 28 ounce crushed tomatoes ((1 large can))
- 4 cups water
- 1 cup coconut milk (unsweetened)
- 1 pound medium shrimp (shelled and cut in 1 inch pieces)
- ¼ teaspoon black pepper (ground)
- 3 tablespoons lemon juice (from 1 lemon)
- ½ cup parsley (fresh, chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.
- Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
- Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.
- Stir in the black pepper, lemon juice, and parsley.
Equipment
Notes
- Use raw shrimp: Pre-cooked shrimp will overcook and go rubbery.
- Full-fat coconut milk is your best friend here, don’t water it down with the lite stuff.
- Already have cooked rice? Add it at the end so it doesn’t turn to mush.
- Make it your own: Add white fish, scallops, or even a pinch of smoked paprika for depth.
- Not a fan of heat? Skip the red pepper flakes, flavor’s still all there.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
