Lucas, a culinary student from Bahia, first showed me how to prepare this creamy Brazilian prawn coconut stew on a rainy spring afternoon. We were at his aunt’s tiny kitchen near a fishing village, where the scent of lime and fresh prawns mingled with salt air from the ocean.
His aunt didn’t speak much English, but her hands moved with grace and familiarity slicing peppers, crushing garlic, and tossing in herbs without ever measuring. The stew simmered on a clay pot over a blue flame, filling the kitchen with a warm, spicy fragrance.
Back home in my Tennessee kitchen, I recreated the dish while my neighbor Eliza shared stories from her trip to Rio. We chopped red onions together while her toddler played with measuring spoons, turning my countertop into a makeshift percussion set.
There was something rhythmic about this stew—layering flavor on flavor, letting everything bubble into harmony. I remember serving it at a Tuesday potluck with a side of cilantro-lime rice, and even the picky eaters cleaned their plates.
Since then, this Brazilian prawn coconut stew has made its way to my table for birthdays, quiet nights in, and even a picnic by the lake. It’s vibrant, fragrant, and deeply nourishing proof that with just a few humble ingredients, you can travel halfway around the world right from your own stove.
Short Description
This creamy Brazilian prawn coconut stew is a rich and aromatic dish made with fresh prawns, red pepper, tomatoes, green chili, and coconut milk.
Key Ingredients
- 400 g (14 oz) prawns, peeled and deveined
- Juice of 2 limes, divided
- 2 garlic cloves, minced
- 1 tablespoon coconut oil
- 1 medium red onion, diced
- 1 medium red pepper, diced
- 2 large garlic cloves, finely chopped
- 1 green chilli, deseeded and finely chopped
- ½ teaspoon red chilli flakes
- 1 tablespoon paprika
- 8 cherry tomatoes, diced
- 400 ml (13.5 fl oz) coconut milk
- Fresh coriander, to serve
- Salt and black pepper to taste
Tools Needed
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Large deep skillet or Dutch oven
- Wooden spoon
- Measuring spoons
- Citrus juicer
Cooking Instructions
Step 1: Marinate the Prawns
Place the prawns in a bowl with half of the lime juice, minced garlic, salt, and pepper. Toss to coat and refrigerate for 30 minutes.
Step 2: Sauté the Aromatics
In a large skillet, heat coconut oil over medium heat. Add the diced red onion and red pepper. Sauté for 5 minutes until slightly softened.
Step 3: Add Heat and Spice
Stir in the chopped garlic and green chili. Cook for 1 minute. Add red chili flakes and paprika, stirring constantly for 30 seconds until fragrant.
Step 4: Cook the Prawns
Add the marinated prawns to the skillet and cook for 3–4 minutes, stirring occasionally, until they’re just turning pink.
Step 5: Simmer with Tomatoes
Stir in the diced cherry tomatoes. Cook for another 2–3 minutes, gently breaking the tomatoes with your spoon to release their juices.
Step 6: Pour in the Coconut Milk
Add the coconut milk and bring everything to a gentle simmer. Let the stew thicken for 1–2 minutes, stirring occasionally.
Step 7: Finish and Serve
Stir in the remaining lime juice. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh coriander and lime wedges.
Why You’ll Love This Recipe
Bursting with bold, tropical flavors
Naturally gluten-free and dairy-free
Ready in under 45 minutes
Great for weeknight meals or special gatherings
Customizable spice level
High in protein and packed with nutrients
Mistakes to Avoid & Solutions
Overcooking the prawns
They can turn rubbery and tough if left too long in the pan.
Solution: Add them once the stew is nearly done and cook just until they turn pink and opaque.
Skipping the marination
Unseasoned prawns can taste bland and miss the citrusy depth.
Solution: Don’t skip the 30-minute lime-garlic marinade—it brightens every bite.
Not reducing the stew
A runny sauce will taste flat and watery.
Solution: Let the coconut milk simmer uncovered for 1–2 minutes so it slightly thickens and intensifies the flavor.
Using low-quality coconut milk
Some brands are thin and lack richness.
Solution: Choose full-fat coconut milk for the best texture and creaminess.
Serving without balance
The richness needs freshness to pop.
Solution: Always finish with lime juice and herbs to lift the whole dish.
Serving and Pairing Suggestions
Serve over jasmine or basmati rice
Pair with warm crusty sourdough or flatbread
Add a side of sautéed spinach or garlicky green beans
Serve buffet-style at family dinners or potlucks
Pair with a glass of crisp white wine or passion fruit spritzer
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days
Reheat gently in a saucepan over low heat, stirring occasionally
Avoid microwaving for too long to prevent rubbery prawns
Add a splash of coconut milk or water if the stew thickens too much
FAQs
1. Can I use frozen prawns?
Yes, just make sure to thaw them completely and pat dry before marinating.
2. How spicy is this stew?
It has a gentle heat from the green chili and red pepper flakes, but you can reduce or omit either to taste.
3. What can I use instead of prawns?
White fish like cod or haddock works well. Even tofu for a vegetarian version.
4. Can I make this dish ahead of time?
You can prepare the base and add the prawns just before serving to keep them tender.
5. What type of coconut milk should I use?
Always use full-fat canned coconut milk for a creamy, flavorful broth.
Tips & Tricks
Let the stew sit for 10 minutes before serving—it deepens the flavor
Use cherry tomatoes for their natural sweetness
Garnish with fresh herbs like basil or mint for a twist
Toast the paprika briefly before adding for a smokier taste
Don’t overcrowd the pan when cooking prawns—they need space to sear
Recipe Variations
1. Moqueca-Inspired Version:
Swap the paprika for annatto powder and add sliced bell peppers and plantains. Simmer longer for a deeper, stew-like consistency.
2. Creamy Coconut Chickpea Stew:
Replace prawns with 2 cups of cooked chickpeas. Add 1 diced carrot and 1 stalk of celery in Step 2. Simmer for 20 minutes for a hearty vegan option.
3. Tomato-Free Version:
Skip the cherry tomatoes and increase lime juice and coriander. Add ½ teaspoon turmeric for warmth and color.
4. Extra Creamy Thai Twist:
Add 1 tablespoon of Thai red curry paste in Step 3 and use Thai basil instead of coriander.
5. With Noodles Instead of Rice:
Serve over rice noodles for a lighter, slurpy version of the stew.
Final Thoughts
There’s something deeply satisfying about the way this Brazilian prawn coconut stew brings people together each bite wrapped in warmth, citrus, and a touch of heat. It’s colorful, full of life, and easy to share. I’ve served it on quiet evenings and in loud kitchens, and every time, it carries its own kind of music soft, spicy, and joyful.
Cooking meals like this one reminds me that food doesn’t have to be complicated to be memorable. A handful of fresh ingredients, a good pot, and a little patience is all it takes. If you’re looking for a main course that’s both nourishing and vibrant, this one just might find a regular spot at your table.
Cozy Brazilian Prawn Coconut Stew
Ingredients
- 400 g 14 oz prawns, peeled and deveined
- Juice of 2 limes divided
- 2 garlic cloves minced
- 1 tablespoon coconut oil
- 1 medium red onion diced
- 1 medium red pepper diced
- 2 large garlic cloves finely chopped
- 1 green chilli deseeded and finely chopped
- ½ teaspoon red chilli flakes
- 1 tablespoon paprika
- 8 cherry tomatoes diced
- 400 ml 13.5 fl oz coconut milk
- Fresh coriander to serve
- Salt and black pepper to taste
Instructions
- Marinate prawns with half the lime juice, minced garlic, salt, and pepper, then chill 30 minutes.
- Sauté red onion and red pepper in coconut oil for 5 minutes.
- Add chopped garlic and green chili, cook 1 minute, then stir in red chili flakes and paprika for 30 seconds.
- Add prawns and cook 3–4 minutes until just turning pink.
- Add cherry tomatoes and cook 2–3 minutes, gently breaking them down.
- Pour in coconut milk, simmer 1–2 minutes to thicken.
- Stir in remaining lime juice, adjust seasoning, and serve with coriander and lime wedges.
