Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 pounds of large shrimp with paper towels, then season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 tablespoon of fresh lime juice.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat, then pan-sear the seasoned shrimp for 1-2 minutes per side until pink and slightly charred, removing them to a plate.

3. 3

   In the same skillet, add 1 more tablespoon of olive oil and sauté 1 chopped medium yellow onion for 3 minutes until softened, followed by 3 minced garlic cloves and 0.5 cup of chopped red bell pepper, 0.5 cup of chopped green bell pepper, and 0.5 cup of chopped yellow bell pepper for another 5 minutes.

4. 4

   Stir in 0.25 cup of minced chipotle peppers in adobo sauce and 1 cup of halved cherry tomatoes, cooking for 2 minutes before pouring in 1.5 cups of full-fat coconut milk and 0.5 cup of vegetable broth.

5. 5

   Bring the mixture to a gentle simmer, reducing the heat to medium-low, and cook for 8-10 minutes, allowing the sauce to thicken slightly and flavors to meld, seasoning with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste.

6. 6

   Return the seared shrimp to the skillet and gently incorporate them into the simmering moqueca sauce for 2 minutes, ensuring they are heated through without overcooking.

7. 7

   Garnish the Moqueca Carioca with Chipotle Shrimp with 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley, serving immediately with steamed white rice.