Past Recipes
Brazilian Shrimp Moqueca

Brazilian Shrimp Moqueca with Cilantro Quinoa

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As the weather cools, we find ourselves craving big, comforting bowls of soup to slurp on the couch (preferably by a roaring fire). Ever adventurous, we’re finding hearty stews from around the world, with Brazilian moqueca being our most recent favorite. In our take on this tropical fish stew, a broth of coconut milk and lime is packed with tomatoes and succulent shrimp, and flavored with sweet Cubanelle peppers. It’s all served over cilantro-laced quinoa, to soak up every last drop.
  • < 600 Calories
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 570
  • Protein 30g
  • Total Carb 62g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    • 2/3 cup
    • quinoa
  • 14.5-ounce can diced tomatoes
    • 1 can
    • 14.5-ounce can diced tomatoes
  • Cubanelle pepper
    • 1
    • Cubanelle pepper
  • basil
    • 1/8 ounce
    • basil
  • cilantro
    • 1/8 ounce
    • cilantro
  • lime
    • 1
    • lime
  • garlic
    • 2 cloves
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • 13.5-ounce can lite coconut milk
    • 1 can
    • 13.5-ounce can lite coconut milk
  • Sriracha
    • 1 packet
    • Sriracha
  • shrimp
    • 10 ounces
    • shrimp

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan

Allergens

Crustacean Shellfish, Tree Nuts

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, drain diced tomatoes, discarding juices (this stew is made with coconut milk, so you won't need the extra liquid). Rinse remaining produce. Thinly slice Cubanelle pepper into rings, discarding stem. Roughly chop basil and cilantro leaves, keeping herbs separate and discarding stems. Halve lime. Peel onion, halve, and thinly slice 1 half; save remainder for another recipe. Mince garlic.

  3. Sauté Aromatics

    Sauté Aromatics

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion and garlic and sauté, stirring, until softened and fragrant, about 3 minutes.

  4. Simmer Coconut Broth

    Simmer Coconut Broth

    Add coconut milk to pan with aromatics, still over medium-high heat. Add Sriracha (skip or use half for less heat), drained tomatoes, Cubanelle pepper, and 1 squeeze lime juice. Season with ½ teaspoon salt and black pepper. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until broth is slightly reduced and flavors have melded, 5-6 minutes more.

  5. Poach Shrimp

    Poach Shrimp

    Pat shrimp dry with paper towel and season all over with ¼ teaspoon salt. Once coconut broth has simmered, add shrimp to pan, still over medium-high heat, and simmer until opaque and just pink, 2-4 minutes. Taste moqueca and add salt and black pepper as desired. Remove pan from heat.

  6. Finish Quinoa and Plate

    Finish Quinoa and Plate

    Add cilantro to pot with cooked quinoa, along with a drizzle of olive oil, and stir to combine. Divide cilantro quinoa between roomy serving bowls. Ladle in shrimp moqueca, and garnish with basil. Cut remaining lime into wedges for squeezing over. Dig in!

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