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Shrimp Lunch One Pot 30 Minutes or Less Seafood
4.7 from 263 votes

Brazilian Shrimp Soup

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By: Joanna Cismaru •10/3/22 166 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Brazilian Shrimp Soup is an incredibly delicious creamy tomato soup that features shrimp, coconut milk, and bright lemon juice. Perfect for any occasion!

two bowls of Brazilian Shrimp Soup in white plates and a slice of toasted crusty bread

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.

a white bowl loaded with Brazilian Shrimp Soup with a spoon inside

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 – Just onion and bell pepper chopped up fine are all we need for this dish.
  • Crushed tomatoes – 1 large can dumped in.
  • Garlic – Use as much or little as you like.
  • Rice – 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 – This is the spice element to our dish but feel free to leave out if you’re spice averse.
  • Coconut milk – 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 – Lots of seasoning is definitely needed.
  • Parsley – Minced fine for garnish to sprinkle on top.
shrimp in a white plate

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.
Brazilian Shrimp Soup in a green Dutch oven with a ladle

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.
overhead shot of a white bowl with Brazilian 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

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.

side view shot of a spoon taking a scoop of soup from a bowl with a slice of toasted bread in it
Print
4.66 from 263 votes

Brazilian Shrimp Soup

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
This Brazilian Shrimp Soup is an incredibly delicious creamy tomato soup that features shrimp, coconut milk, and bright lemon juice. Perfect for any occasion!
8

Ingredients

  • 2 tablespoon 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 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)
  • 1/4 teaspoon black pepper (ground)
  • 3 tablespoon lemon juice (from 1 lemon)
  • 1/2 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.

Video

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a spoon taking a scoop of soup from a bowl with a slice of toasted bread in it

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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166 Comments
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MaryJo Meehan
MaryJo Meehan
Posted: 11 days ago

5 stars
I will use half the lemon next time. Mine was a juicy lemon and I think it was a little too much. Other than that, delicious! I will follow some other suggestions made here next time. And, there will be a next time! It’s good!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  MaryJo Meehan
Posted: 11 days ago

I’m glad you liked it!

0
Reply
Geri thomas
Geri thomas
Posted: 1 month ago

So easy and delicious

0
Reply
Amy
Amy
Posted: 1 month ago

5 stars
I made this recipe for my family Christmas dinner. It was a happy huge hit. Everyone loved it and wants the recipe!! A plus!

0
Reply
John Burtka
John Burtka
Posted: 2 months ago

Loved the recipe! One change I made, I simmered the shrimp shells in water for a couple of hours to make a stock. I used that shrimp stock in place of the water. Everyone raved.

4
Reply
JULIAN DUMANSKI
JULIAN DUMANSKI
Posted: 10 months ago

I’ve made this several times. Always a success with the family.

0
Reply
Gordon Bruce Richardson
Gordon Bruce Richardson
Posted: 1 year ago

I halve been making this recipe for years and it is always a hit

0
Reply
Karen
Karen
Posted: 1 year ago

5 stars
Made this soup, more like a stew and my husband and I loved it. It has all the flavors we love. I added celery in with the onions and added fresh ginger as well.

0
Reply
A M
A M
Posted: 1 year ago

5 stars
So delicious! I used frozen shrimp, so I sauteed them first in the oil and removed from the pot before going on with the recipe as written. I think it added some great shrimp flavor to the whole dish. The whole family loved it!

1
Reply
Douglas
Douglas
Posted: 1 year ago

Easy to make.Recipe was spot on .Great flavor..

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Douglas
Posted: 1 year ago

Wonderful! We are so glad you enjoyed it!

0
Reply
Iris Moebius
Iris Moebius
Posted: 1 year ago

Love the recipe. I use fresh tomatoes (remove peel and seeds), and the name is Moqueca de Camarão.

0
Reply
Judy Whitford
Judy Whitford
Posted: 1 year ago

5 stars
Made this today and it’s everything you promised it would be…DELICIOUS!

0
Reply
Alicia Porter
Alicia Porter
Posted: 1 year ago

5 stars
Easy to make and the family enjoyed it! I did spice it up using a can of Rotel and topped it off with parmesan cheese, it was delish!

2
Reply
Donna Schneider
Donna Schneider
Posted: 2 years ago

I had a 24 oz bag of frozen shrimp in freezer and used that amount other than the 1 lb in recipe. Figured if 1 lb of shrimp was good, 1-1/2 lbs would be fine! Other than that followed recipe exactly. It was a hit with family. My husband added a little sriracha sauce to his serving but, that’s a personal preference to “heat”. Great recipe. I will be making it again.

0
Reply
Nina Rodrigues
Nina Rodrigues
Posted: 2 years ago

Can you freeze this soup?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nina Rodrigues
Posted: 2 years ago

I wouldn’t recommend freezing this soup because of the shrimp.

0
Reply
Nancy
Nancy
Posted: 2 years ago

5 stars
I love one pot meals and this soup is delicious and easy to make. Do you think I could add scallops to it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nancy
Posted: 2 years ago

Absolutely!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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