This is the be-all, end-all, perfect summer dinner recipe. Served on the beaches of Brazil (with an ice cold beer or chilled baby coconut alongside, of course!), Moqueca de Camaro is a quick-cooking stew of shrimp simmered in a spicy coconut and tomato sauce. The roasted flavors of Garlic Gold® Oil and Sea Salt Nuggets lend savory background notes to the sauce, and tangy lime juice and fresh cilantro give it brightness and kick.
This well-balanced, restaurant-quality dish is perfect for family dinners and dinner party entertaining alike! Cook a fluffy pot of long-grain rice while you’re preparing the stew, and the whole meal will be ready all at once.
-Coco Morante, Recipe Editor for Garlic Gold®
- 1 1/4 pounds large shrimp, shelled and deveined
- 1/4 teaspoon ground black pepper
- 1 tablespoon Garlic Gold® Sea Salt Nuggets
- 1/4 cup fresh lime juice
- 2 tablespoons Garlic Gold® Oil
- 1 medium red onion, diced
- 1 green bell pepper, diced
- 1/2 teaspoon red pepper flakes
- 1 (14.5-ounce) can organic fire-roasted tomatoes
- 1 cup light coconut milk
- 1 tablespoon red palm oil (optional, can substitute Garlic Gold® oil)
- 1/4 cup chopped cilantro
- In a medium mixing bowl, toss the shrimp with the black pepper, Garlic Gold® Sea Salt Nuggets, and lime juice. Set aside.
- In a large (12-inch) stainless steel or cast-iron skillet, heat the Garlic Gold® Oil over medium heat. Add the onion and bell pepper and sauté until softened but not browned, about 6-8 minutes. Add the red pepper flakes and sauté for another minute.
- Add the tomatoes to the skillet. Simmer until no more liquid remains, but the ingredients are not beginning to brown or stick to the pan, about 7 minutes.
- Add the coconut milk to the skillet, stirring to combine. When it has come up to a simmer, add the shrimp mixture and cook, stirring often, just until the shrimp are cooked through, 3-5 minutes.
- Remove the skillet from heat, then stir in the (optional) red palm oil or Garlic Gold® Oil and cilantro. Serve hot over steamed rice.
- For a low sodium variation, substitute Garlic Gold® Original Nuggets for the Sea Salt Nuggets, and substitute no-salt-added diced tomatoes and a 1/2 teaspoon of smoked paprika for the fire-roasted tomatoes.
- Feel free to vary the heat in this dish by adding more red pepper flakes, or leaving them out if you prefer.
- Red palm oil, a.k.a. dendê oil, can be difficult to track down, especially an organic, sustainably-harvested variety! We like the one from Nutiva, which you can find here: https://store.nutiva.com/red-palm-oil/.