Moqueca de Camarão da Ilha do Príncipe (Island Coconut & Palm Oil Shrimp Stew) – Authentic São Tomé and Príncipe Recipe
From tiny Príncipe Island: sweet shrimp simmered in velvety coconut milk and citrus.
- Country of Origin
- 🇸🇹 São Tomé and Príncipe (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Peeled wild shrimp, Sweet bell peppers and ripe tomatoes, Coconut milk and steamed rice, Red palm oil touch, Fresh lime juice
Ingredients for Moqueca de Camarão da Ilha do Príncipe (Island Coconut & Palm Oil Shrimp Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) peeled wild shrimp, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers and ripe tomatoes, washed and trimmed
- 1 cup coconut milk and steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil touch
- 1.5 tbsp traditional São Tomé and Príncipe seasoning (fresh lime juice, garlic, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown peeled wild shrimp for 5 minutes.
- Add minced onion, garlic, red palm oil touch, and fresh lime juice, garlic, cilantro, stirring for 2 minutes until deeply aromatic.
- Add sweet bell peppers and ripe tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in coconut milk and steamed rice right before serving warm.