Description
Brazilian Shrimp Soup (Sopa de Camarão) is a rich and comforting dish made with tender shrimp, creamy coconut milk, rice, and a flavorful tomato base, finished with citrus and fresh parsley for a vibrant meal.
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
Instructions
- Heat olive oil in a large soup pot over low heat. Add chopped onion, bell pepper, and garlic. Cook until softened (about 5 minutes).
- Stir in rice, red pepper flakes, salt, crushed tomatoes, and water. Bring to a boil, then reduce heat and simmer for about 10 minutes, until rice is nearly tender.
- Pour in coconut milk and bring to a gentle simmer. Add shrimp and cook, stirring occasionally, until shrimp are just opaque (3–5 minutes).
- Stir in black pepper, lemon juice, and chopped parsley. Taste and adjust seasoning as needed.
- Ladle into bowls, garnish with extra parsley, and a lemon wedge if desired. Serve warm.
Notes
- For a seafood mix, swap shrimp for white fish, scallops, or a mix of seafood.
- Omit red pepper flakes for a milder version or adjust spice level to your taste.
- Use lite coconut milk for a lighter option, but full-fat coconut milk gives a richer texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 165mg
