Shrimp stew or Maqueca de Camarao

Today I made Shrimp Stew. I love cuisines from all over the world and am very experimental in nature. When I travel I always have local food and if I’m hosted I prefer home cooked food unless my host or hostess decides otherwise. In São Paulo and Rio de Janeiro I had Fish Stew and loved it so much that I replicated it today successfully. Feel very proud of myself. Easy and has the delicious taste of coconut milk and vegetables alongwith shrimps

Serves – 2 people

Difficult level – Easy

Preparation time – 10 mins, Cooking time-20 mins


50 gms shrimps

1 medium size onion chopped fine

2-3 green chillies chopped fine

1 medium size tomato chopped fine

1-2 garlic pods chopped fine

2 tsp paprika

3 cups coconut milk water

Sprig of coriander leaves chopped fine

Pinch of black pepper powdrr

2-3 Tbsp oul

Salt as per taste


In a heavy bottomed pan heat oil and fry onions to soften but not brown. Add chopped garlic, chopped green chillies, paprika and stir for 1-2 mins. Add chopped tomatoes and stir for 3-4 mins to soften. Add coconut milk water and on high flame let it boil and reduce flame and cook for 10 mins. Add shrimps and stir for 1-2 mins. Add lime juice slowly and set aside. Garnish with chopped coriander leaves and enjoy a hot stew with a bun

Shrimp Stew
Fry the onions
Fry the green chillies, paprika and garlic
Fry the tomatoes
Add coconut milk water
Add shrimps
Enjoy the Shrimp stew with buns

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