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 – Just onion and bell pepper chopped up fine are all we need for this dish.
- Crushed tomatoes – 1 large can dumped in.
- Garlic – I used fresh but if minced is all you have on hand just keep in mind that 1 1/2 teaspoons equals one fresh clove.
- 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.
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%)
C kirby says
Fantastic recipe. Special enough for company but easy enough for weeknight. I didnt change anything in the recipe and it was perfect.
Eloise says
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 🙂
Carl Kruse says
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
Angelika Decker says
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 !!!
Jo Cooks Team says
Yum that coconut milk would be so tasty! We’re so glad you love the recipe 🙂
Kay Avers says
Can this soup be frozen
Jo Cooks Team 2 says
Absolutely!
Karen Thompson says
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!
Janette says
This soup was amazing! Huge hit at my yearly family cookie exchange party!
Tayler says
Do you have to put in the 4 cups of water even when you’re using cooked rice? Didn’t know if the water added in step two was only used for the rice or if 4 cups water is still recommended?
Jo Cooks Team says
You can use 3 cups instead if you don’t want as much liquid
Henry says
This soup is amazing! It has become one of our favorites, It’s easy to make and always pleases. Thanks for sharing it!
jo says
My pleasure, so glad you like it!
Johannah Garza says
This is a wonderfully refreshing soup! So glad I found your recipe!
jo says
So happy to hear you liked it!
Patrizia says
Utterly delicious!! And very warming on this cold, rainy day…
Jennifer says
Thank you! Thank you! Thank you so super much for that fantastic recipe! I followed everything to the T. Absolutely delicious.
Joanna Cismaru says
My pleasure, so happy you liked it!
Lime in the coconut says
Good soup, I recommend making it a day in advance, then adding the shrimp and parsley when serving the next day. I added a little more coconut milk and a little more salt. Next time I will try lime juice instead of lemon.
Simon Sykes says
Made this last night except added a boquet garni and some okra from my garden, a poblano, and deleted the rice. My wife came home off a 12 hour shift and inhaled the stuff. Thanks for posting up the recipe.
Joanna Cismaru says
My pleasure, so glad she enjoyed it!
Kate Berkey says
I was looking for a soup recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Luizinha fernandes says
hi
I am looking at your receipes especially the Brazilian shrimp soup looks good and yummy