Brazilian Shrimp Moqueca
with Poblano Peppers
Cooking time
10 minutes
Servings
2/4
Calories
600 /serving
Brazilian Shrimp Moqueca
with Poblano Peppers
Destined for the table in just 10 minutes, this paleo Brazilian seafood stew is easy and breezy. Coconut milk makes plump shrimp saucy and rich, with a fun flavour ride from fresh cilantro, green poblano peppers and a dash of smoky spices. Samba-licious!
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 50g Diced onions
- 14g Cilantro
- 2 Poblano peppers (or green peppers)
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15ml Tomato paste
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Shrimp
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
32 g
Sodium
410 mg
Total Carb
22 g
Sugars
10 g
Protein
37 g
Fibre
7 g
Preparation

Start the moqueca
- Halve, core and medium-dice the poblanos.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onions, poblanos, ½ the spices and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the tomato paste and sauté, 1 to 2 min., until dark red.

Mise en place
- Meanwhile, pat the shrimp dry (remove from the shells from the tails if desired); season with the remaining spices and S&P.
- Roughly chop the cilantro leaves and stems.

Finish the moqueca & serve
- To the pot, add the coconut milk. Simmer, stirring often, 1 to 2 min., until beginning to thicken.
- Add the shrimp and simmer, stirring often, 2 to 4 min., until the shrimp* are opaque and cooked through and the moqueca has thickened.
- Add the cilantro; stir well.
- Divide the moqueca between your bowls. Bon appétit!

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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.

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