Shrimp Moqueca That Won’t Kill You

Tara Gadomski
  • 1 large yellow onion
  • 1 pound fresh shrimp, peeled and de-veined
  • 1 large clove of garlic, minced
  • Juice of one lime
  • Salt
  • Olive oil
  • 2 large tomatoes, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 Serrano chili, seeded and sliced (use rubber gloves to avoid stinging)
  • Black pepper
  • 12 cup coconut milk (found in the ethnic section of supermarkets)

Chop 3/4 of the onion and slice the remaining into rings. Marinate the shrimp in the chopped onions, garlic, lime juice and pinch of salt for 30 minutes.

Coat the bottom of a medium saucepan with the olive oil. Add the shrimp and marinade. Layer pan with tomatoes, cilantro, chilies and rings of onions. Add black pepper to taste. Pour coconut milk over the layers and cook over medium-low heat for 10 to 15 minutes or until the shrimp is well-cooked (will be pink and curled.)

Serve with Brazilian rice.

Published on July 6, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at

Learn, discover, and get special offers with our email newsletters.
Wine Enthusiast Magazine The latest wine reviews, trends, and recipes.
Wine Enthusiast Catalog Special offers on wine storage and accessories.
Please enter a valid email address
privacy policy