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
- 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.
How To Make Brazilian Shrimp Soup
- 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
- Gazpacho
- Best Gumbo Recipe
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.
Brazilian Shrimp Soup
Video
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 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.
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
As good as tom yum but very easy to make. I used fresh tomatoes from the garden and it was a delight! Always use better quality ingredients if you can.
Thrilled to hear you enjoyed the soup! Fresh garden tomatoes must have made it extra special. Thanks for sharing! 🍅🍲
I have made this twice for 2 people who need help and they have loved it. Comforting and filling!
I’m so touched to hear that this soup has brought comfort and warmth to those who needed it. Cooking is such a beautiful way to show care and love. Thank you for choosing this recipe to make a difference in someone’s day.
The soup is VERY GOOD! I have made it a few times! I would like to know calories due to the rice carb? I really like it!
I love this dish but had to adjust at the end. Canned tomatoes are very acidic and adding the juice of one lemon had my tongue puckering after a small bowl. I added some butter ( 1tbs) and sugar (1Tbs) to the remaining soup and that helped balance things out.
This is one of the easiest and best recipes I have ever tried. My husband would say it is the meal he most looks forward to eating. I cooked it almost exactly as it is written. I did use 2 pounds of shrimp (fresh only). Just make sure not to over cook the shrimp! They only take 3-4 minutes.
I substituted a red bell pepper for a green.
Used diced tomatoes because I had them – and added a small tomato paste. We will have this over and over again. Served with a salad and bread – and a bowl of rice, it is a beautiful meal for guests.
Love your substitutions. Glad you enjoyed the recipe.
I’ve got some leftover rice I plan to use. Can i just eliminate the water?
Thank you for providing the recipe. Given the specifics, the approach would be slightly different than my previous response. Here’s what you could do:
The water in this recipe is not only for cooking the rice, but also for creating the broth of the soup. If you are using cooked rice, you won’t need as much liquid, but you will still need some to achieve a soup-like consistency.
I would suggest reducing the water by about half if you’re using already cooked rice. So, use about 2 cups of water instead of 4 cups. Add your cooked rice towards the end of the cooking process, just before you add the shrimp. This will allow the rice to warm up and absorb the flavors of the soup without becoming mushy.
Please remember to adjust the recipe to your personal preference. If after following these steps, the soup is thicker than you’d like, you can always add a bit more water or broth until it reaches your desired consistency.
Just finished eating it. That recipe is a keeper! Delish! Thanks
So glad you enjoyed it!
Attention All Soup Lovers!! Really great recipe and super easy too! I love it, family does too and I have made it several times, the flavors together are a delight, be sure to use the coconut milk, it’s so special in this dish! It tastes like you’re in the Caribbean, fresh and light! Thanks so much for sharing Jo, Love your food blog!
Wow, what a wonderful comment! I’m so thrilled to hear that you and your family are loving the soup recipe. 🍲 You’ve totally made my day! And yes, you’re absolutely right about the coconut milk – it does add that special tropical touch, doesn’t it? Thank you so much for your kind words about my blog. I’m here to share recipes I love and it’s always so rewarding to hear that others love them too. Your support means the world to me! 😊
I made this recently for my family and we LOVED it! I cannot put into words how much I enjoyed this soup.
I did not use any cream. I left it as a broth and added a large amount of spinach.
My only “critique” would be after I added the rice and brought to a boil, I wasn’t sure if I kept it at a boil or turned it down like I would when cooking rice. I guessed and kept it at a simmer. No complaints!
Very happy it was so easy and simple to follow.
I made this AND it’s fabulous! I subbed vermicelli for the rice, and added 8 ounces of cod (cut into 1″ chunks) along with the shrimp. *****
I used shallots and corn added and it was pretty good, but I still prefer a Thai Shrimp soup. I think I just tend to sweeter soups like this.
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!
I’m glad you liked it!
So easy and delicious
I made this recipe for my family Christmas dinner. It was a happy huge hit. Everyone loved it and wants the recipe!! A plus!
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.
I’ve made this several times. Always a success with the family.