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
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
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.
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.
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!
Easy to make.Recipe was spot on .Great flavor..
Wonderful! We are so glad you enjoyed it!
Love the recipe. I use fresh tomatoes (remove peel and seeds), and the name is Moqueca de Camarão.
Made this today and it’s everything you promised it would be…DELICIOUS!