Brazilian Shrimp Soup Recipe

Brazilian Shrimp Soup Recipe

How To Make Brazilian Shrimp Soup

This creamy Brazilian Shrimp Soup has a rich broth made from coconut milk and tomato puree, and is loaded with plump and tender shrimp, for a filling meal!

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 2tbspcooking oil
  • 1onion
  • 1green bell pepper
  • 3garlic cloves
  • ¾cuplong-grain rice
  • ¼tspred pepper flakes
  • tspsalt
  • cupstomatoes in thick puree,(from one 15 oz can), canned, crushed
  • 5cupswater
  • 1cupunsweetened coconut milk,canned
  • lbmedium shrimp
  • ¼tspfresh ground black pepper
  • 1tbsplemon juice
  • ½cupfresh parsley,or cilantro, chopped


  1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, for about 10 minutes until the vegetables start to soften.

  2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot.

  3. Bring to a boil and cook for about 10 minutes until the rice is almost tender. Stir the coconut milk into the soup.

  4. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, for 3 to 5 minutes until the shrimp are just done. Stir in the black pepper, lemon juice, and parsley.

  5. Serve warm, and enjoy!

Recipe Notes

Variation: If desired, instead of the shrimp, use 1 pound of boneless and skinless, chicken breasts (about 3), cut crosswise into quarter-inch strips. Cook for the same amount of time.


  • Calories: 458.11kcal
  • Fat: 21.30g
  • Saturated Fat: 11.77g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 5.37g
  • Polyunsaturated Fat: 2.76g
  • Carbohydrates: 39.30g
  • Fiber: 2.62g
  • Sugar: 3.98g
  • Protein: 28.34g
  • Cholesterol: 214.32mg
  • Sodium: 1636.76mg
  • Calcium: 153.11mg
  • Potassium: 665.34mg
  • Iron: 3.37mg
  • Vitamin A: 156.73µg
  • Vitamin C: 47.35mg
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