Brazilian Shrimp Soup
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This Brazilian Shrimp Soup is an incredibly delicious creamy tomato soup that features shrimp, coconut milk, and bright lemon juice. Perfect for any occasion!
Brazilian Shrimp Soup
Now I’m a 100% certified soup person. There’s just something about the flavors you can develop in all the different varieties that are out there. Sometimes I feel that tomato soup, a western classic, is missing a little something. And recently I’ve learned that that something is shrimp! If you’ve never sampled this Brazilian classic then I am about to be your favorite person this side of the Northern Hemisphere.
With bright tomato and lemon, plump and juicy shrimp, and creamy coconut milk, this soup will warm you from the inside out. So let’s get this soup sizzlin’!
What Is Brazilian Shrimp Soup?
Also known as Moqueca De Camaro, this seafood soup was created in Brazil. Since there’s so many coastal town and villages in Brazil each has their own signature twist on this dish. It uses a varieties of protein, but today I decided to stick with shrimp as it’s the perfect intro protein for this delectable dish. Because Brazilian Shrimp Soup is such a treasured dish, I just couldn’t wait to share it with my readers today.
Ingredients In Brazilian Shrimp Soup
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Olive oil – I chose olive oil today because we want something neutral tasting to saute the base of our dish.
- Veggies –Â Just onion and bell pepper chopped up fine are all we need for this dish.
- Crushed tomatoes –Â 1 large can dumped in.
- Garlic –Â Use as much or little as you like.
- Rice –Â Uncooked long grain is preferred but you’re free to use whichever rice you see fit, keep in mind it may change the cook time.
- Red pepper flakes –Â This is the spice element to our dish but feel free to leave out if you’re spice averse.
- Coconut milk –Â One can of this super silky stuff is all we need.
- Lemon juice – Go for the fresh stuff, trust me on this one.
- Shrimp – the star of our dish. I used fresh medium shrimp.
- Salt & pepper –Â Lots of seasoning is definitely needed.
- Parsley –Â Minced fine for garnish to sprinkle on top.
How To Make Brazilian Shrimp Soup
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Saute the base: 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.
- Cook the rice: 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.
- Finish the Brazilian Shrimp Soup: 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.
Tips For Making The Best Moqueca De Camaro
- Heavy cream can be substituted for the coconut milk if you’d rather something a little creamier but keep in mind that coconut milk is more traditional in Brazilian Shrimp Soup.
- White fish can also be used in this recipe alongside the shrimp and it’ll give the dish a thicker stew like consistency.
- Serve this alongside some crusty bread because I mean you need something to mop up all that deliciousness with at the end!
- Cooked rice can also be used if you already have some made! Just save it for closer to the end to prevent it from getting too mushy in our Shrimp Soup.
Craving More Soup? Try These Delicious Recipes:
- Lemon Rice and Chicken Soup
- Lasagna Soup
- Cheesy Chicken Enchilada Soup
- Red Lentil and Chicken Soup
- Creamy Loaded Potato Soup
- Chicken and Dumplings
- Homemade Chicken Noodle Soup
- Beef Lentil Soup
- Cabbage Soup
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Brazilian Shrimp Soup
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 8
This Brazilian Shrimp Soup is an incredibly delicious creamy tomato soup that features shrimp, coconut milk, and bright lemon juice. Perfect for any occasion!
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 bell pepper chopped (I used a red one)
- 4 cloves garlic minced
- 1/2 cup rice long-grain
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 28 oz crushed tomatoes (1 large can)
- 4 cups water
- 1 cup coconut milk unsweetened
- 1 lb medium shrimp shelled and cut in 1 inch pieces
- 1/4 tsp black pepper ground
- 3 tbsp lemon juice from 1 lemon
- 1/2 cup parsley fresh, chopped, for garnish
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.
Video
Recipe Notes
Heavy cream could be used as a substitute for the coconut milk.
Store leftover soup in an airtight container in the fridge for 3 to 4 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 216kcal (11%)Carbohydrates: 21g (7%)Protein: 11g (22%)Fat: 10g (15%)Saturated Fat: 5g (31%)Cholesterol: 71mg (24%)Sodium: 757mg (33%)Potassium: 514mg (15%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1115IU (22%)Vitamin C: 37mg (45%)Calcium: 87mg (9%)Iron: 2.8mg (16%)
Can you freeze this soup?
I wouldn’t recommend freezing this soup because of the shrimp.
I love one pot meals and this soup is delicious and easy to make. Do you think I could add scallops to it?
Absolutely!
This looks so good… I am going to try it tonight! Would you recommend I use raw shrimp or pre-cooked?
Thanks,
Alex
Either would work, Alex, though I prefer fresh shrimp.
Tastes great, easy to make!
I really enjoyed this recipe. We added a diced jalpeno, used fresh tomatoes because we had them and not the canned ones. A touch more salt and pepper at serving time and this is definitely a keeper and we’ll make it again! Thank you.
Can this be served cold?
Give it a try!
I am so glad I came across this recipe. I can’t wait to try it. I would like to add whitefish to it. Should I add it with the shrimp. or before? How much should I add, and how long should it cook?
You can add it with the shrimp! It’ll cook up very fast.
Fantastic recipe. Special enough for company but easy enough for weeknight. I didnt change anything in the recipe and it was perfect.
I am in love with this soup. I substituted the shrimp for gardein chick’n strips cut into cubes since I’m vegan. So delicious everyone loves it 🙂
I’ve made this recipe twice — both times amazingly delicious — with the following substitions:
1. Instead of water I used shrimp stock one time and fish stock the second time. Both times delicious.
2. I used chopped up fresh tomatoes instead of canned ones and I thought the recipe was better.
Thanks for sharing Jo!
Carl Kruse
This recipe is awesome! My boyfriend and I have made is countless times between the two of us. Our kids love it also. I do use less water – 3 cups instead of 4. I also make twice the recipe so I use one 14 ounce can of coconut milk and put the balance of heavy cream in. Delicious !!!
Yum that coconut milk would be so tasty! We’re so glad you love the recipe 🙂
Can this soup be frozen
Absolutely!
This soup is so delicious. I made it for the first time last year as a holiday first course and got raves! I have made it several times since then – as a matter of fact I am making it right now! I make a couple changes, though. I boil my shrimp shells with a little crab boil, lemon, garlic and parsley to make a shrimp stock, and then strain it and use that in place of the water, and I sometimes add lobster and/or crab meat to fancy it up. It’s always wonderful! Permanently part of my cooking repertoire!