Shrimp Moqueca
Shrimp bring plenty of protein, iodine, and selenium, while coconut milk makes the sauce softer and richer. Tomatoes, pepper, and lime give the dish a brighter sweet-sour freshness, but because of the noticeable vegetable load and the coconut milk, this moqueca is better kept as a limited keto option. The result is a quick Brazilian hot dish with a more pronounced seafood flavor.
If the shrimp (700 g) were frozen, thaw them fully and pat them dry well. Slice onion (240 g) into half-moons, bell pepper (300 g) into strips, and cut tomato (360 g) into large pieces.
Heat olive oil (30 g) in a wide pot, add the onion and pepper, and stew them for 5 minutes over medium heat until softer but still holding their shape. Then add the tomato, salt (5 g), and coconut milk (400 g).
Simmer the vegetable base under a lid for 5 minutes, then add the shrimp and cook for another 5 to 6 minutes until they turn fully pink and springy without becoming tough.
At the end, pour in lime juice (30 g), add black pepper (1 g), and stir gently. Serve the moqueca at once while the shrimp still have a soft juicy texture.
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