Name: Brazilian Shrimp Soup
Prep time: 10 min
Cook time: 20 min
Total time: PT-487101H1M59S
Cuisine: Brazilian
Ingredients: 2 Tbsp olive oil; 1 medium onion, chopped; 1 medium bell pepper (red), chopped; 4 cloves garlic, minced; ½ cup long-grain rice; ¼ tsp red pepper flakes; 1 tsp salt; 28 oz crushed tomatoes (1 large can); 4 cups water; 1 cup full-fat coconut milk (unsweetened); 1 lb medium shrimp, shelled and cut into 1″ pieces; ¼ tsp ground black pepper; 3 Tbsp lemon juice (from 1 lemon); ½ cup fresh parsley, chopped, for garnish

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Short Description

A comforting and vibrant Brazilian Shrimp Soup (Sopa de Camarão) featuring tender shrimp, creamy coconut milk, and rice in a rich tomato broth—flavored with bell pepper, garlic, and bright citrus notes.

Why You’ll Love This Recipe

Hearty and satisfying: Rice and shrimp make it a complete meal.
Flavorful warmth: Nutty coconut milk, zesty lemon, and subtle heat from red pepper flakes.
One-pot simplicity: Easy to prepare with minimal cleanup.
Versatile & customizable: Adjust heat, seafood, or herbs to fit any preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 Tbsp olive oil
1 medium onion, chopped
1 medium bell pepper (red), chopped
4 cloves garlic, minced
½ cup long-grain rice
¼ tsp red pepper flakes
1 tsp salt
28 oz crushed tomatoes (1 large can)
4 cups water
1 cup full-fat coconut milk (unsweetened)
1 lb medium shrimp, shelled and cut into 1″ pieces
¼ tsp ground black pepper
3 Tbsp lemon juice (from 1 lemon)
½ cup fresh parsley, chopped, for garnish

Directions

Sauté aromatics: Heat olive oil in a large soup pot over low heat. Add chopped onion, bell pepper, and garlic. Cook, stirring occasionally, until softened (about 5 minutes).
Add base: Stir in rice, red pepper flakes, salt, crushed tomatoes, and water. Bring to a boil, then reduce heat and simmer until rice is nearly tender (~10 minutes).
Add coconut & shrimp: Pour in coconut milk, bring to a gentle simmer. Add shrimp and cook, stirring occasionally, until shrimp are just opaque and cooked through (3–5 minutes).
Finish: Stir in black pepper, lemon juice, and chopped parsley. Taste and adjust salt or spice as needed.
Serve: Ladle into bowls, garnish with extra parsley and a lemon wedge if desired.

Servings and timing

Servings: 4–6 bowls
Prep time: 10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Seafood mix: Swap shrimp for white fish, scallops, or a mix of seafood.
Skip the spice: Omit red pepper flakes for a milder version.
Depth of flavor: Add a pinch of smoked paprika or a teaspoon of cumin with the rice.
Texture tweak: If using pre-cooked rice, stir it in at the end to avoid sogginess.
Lighten it up: Use lite coconut milk, though full-fat delivers a richer texture.

Storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months (best before adding rice).
Reheating: Heat gently on the stovetop, adding a splash of water or broth if thickened. Avoid reheating shrimp too long to preserve their texture.

FAQs

1. Can I use pre-cooked shrimp?

It’s best to use raw shrimp—pre-cooked shrimp can become tough and rubbery when simmered.

2. Is full-fat coconut milk necessary?

Yes—full-fat ensures a creamy, luscious broth. Lite versions may thin the soup.

3. Can I make this gluten-free?

Yes—all ingredients are naturally gluten-free unless using processed broth or spice blends—check labels.

4. Can I make this vegetarian?

Omit the shrimp and consider adding white beans or tofu for protein instead.

5. How spicy is this soup?

Mild heat from red pepper flakes. Adjust to taste or omit for a gentler flavor.

6. Can I prep ahead?

Yes—cook through the rice step, chill, then add coconut milk and shrimp just before serving.

7. Will rice soften overnight in leftovers?

Yes—rice continues to absorb broth. Store broth and rice separately or refresh with extra broth when reheating.

8. What can I serve with it?

Serve with crusty bread, corn tortillas, or a side salad dressed in citrus vinaigrette.

9. How do I keep soup from separating?

Blend the pot gently and warm it just to simmer—avoid boiling after adding coconut milk.

10. Can I add more vegetables?

Absolutely—add chopped zucchini, sweet potatoes, or spinach in step 2 for added nutrition.

Conclusion

This Brazilian Shrimp Soup blends creamy coconut, tomato-rich broth, tender rice, and plump shrimp into a comfort-filled, flavorful dish. Easy to prepare in one pot, it’s perfect for a satisfying weekday dinner or a cozy weekend meal. Customize it with your favorite seafood or spices, and bring a taste of Brazil to your table tonight!

Maggie