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prep time
10 min
cook time
30 min
ready time
40 min
Low Carb Brazilian Shrimp Stew
Brazilian shrimp stew is a flavorful and satisfying dish that combines tender shrimp, vibrant vegetables, and creamy coconut milk into a comforting bowl of goodness. This Low-Carb, High-Protein recipe is perfect for those looking to enjoy a hearty, nutrient-packed meal without compromising their dietary goals. With a balance of fresh ingredients and bold spices, it’s a dish that will keep you coming back for more.
What makes this dish so flavorful?
The rich flavors of Brazilian shrimp stew come from its combination of fresh herbs, spices, and quality ingredients. The cumin and paprika give the stew a warm, earthy base, while the coconut milk adds a creamy richness. Fresh lime juice and cilantro brighten the dish, and bird’s eye chili peppers lend a gentle heat that can be adjusted to your taste.
How to customize brazilian shrimp stew
This stew is incredibly versatile. You can swap turnips for other Low-Carb vegetables like zucchini or cauliflower for variety. Adjust the spice level by using fewer chili peppers or substituting milder varieties. If you’re not a fan of shrimp, you can replace it with chicken, firm white fish, or even tofu while maintaining the Low-Carb, high-protein profile. For a touch of extra flavor, consider adding a dash of smoked paprika or a splash of fish sauce.
How to store leftovers
To store leftovers, allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to avoid overcooking the shrimp. If freezing, omit the coconut milk initially and add it fresh when reheating to preserve the creamy texture.
Net Carbs
8.6 g
Fiber
3.1 g
Total Carbs
11.9 g
Protein
32.3 g
Fats
12.5 g
276 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Shrimp, cooked from fresh
500 g
Lime
0.5 each - 2" diameter
Salt
0.25 tsp
Cumin, ground
0.5 tsp
Black pepper
0.25 tsp
Extra virgin olive oil
1 tbsp
Onion
0.5 medium - 2 1/2" diameter
Red pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
Cilantro
2 tbsp, chopped
Peppers Hot Red Chili Raw
0.25 pepper
Tomato raw (includes cherry, grape, roma)
3 medium - 2 3/5" diameter
Turnip, raw
1 medium
Paprika
0.75 tsp
Water
1 cup
Coconut milk
0.67 cup
Salt
0.25 tsp
Cilantro
0.5 cup, chopped
Recipe Steps
steps 6
40 min
Step 1
Dice the onion and chop the bell pepper into small pieces. Mince the garlic cloves. Dice the chili peppers, removing seeds for less heat if desired. Peel and cube the turnip into 8 cubes. Remove the pulp from the tomatoes and dice them. Finely chop cilantro or parsley stems and set all prepped ingredients aside.Toss shrimp with salt, cumin, and black pepper in a bowl. Mix well and set aside.Step 2
In a heavy bottom pot, heat olive oil over medium heat. Sauté the diced onion until translucent (about 6 minutes), then add minced garlic and cook for 1 minute. Stir in bell peppers, chili peppers, and chopped cilantro. Cook for 5 minutes, stirring often.Step 3
Add diced tomatoes, and sauté for 5-10 minutes stirring periodically. Cover the pot with a lid to cook down all the vegetables until softened.Step 4
Squeeze lime juice over the shrimp and set aside. Stir paprika and salt into the stew. Add cubed turnips and water. Simmer on low heat for 10–15 minutes until turnips are tender.Step 5
Bring stew to medium heat and stir in coconut milk. Once it starts boiling, add shrimp and mix well.Remove from heat as soon as shrimp turn pink to avoid overcooking.Step 6
Garnish with freshly chopped cilantro and serve hot.
