Brazilian shrimp moqueca with yuca mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Brazilian shrimp moqueca with yuca mash

Paleo, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 620 Calories/Serving

25 – 35 Minutes

This paleo Brazilian seafood stew is known for bold, bright flavors, which we balance with our sweet and starchy (and gluten-free) yuca mash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces yuca root
  • ½ cup coconut milk
  • 1 yellow onion
  • 1 red bell pepper
  • 3 or 4 cloves peeled fresh garlic
  • 2 or 3 Roma tomatoes (about 8 ounces)
  • 10 ounces wild Gulf shrimp
  • 1 lime
  • 1 tablespoon diced mild green chiles
  • 3 or 4 sprigs fresh cilantro
  • 1 tablespoon sambal oelek (optional)

Ingredient IQ

Yuca root (not to be confused with the house plant, yucca) is the third most popular starch in the world, after rice and corn. Rich in magnesium, potassium, calcium, vitamin C, and various B vitamins, this paleo-approved root is an excellent replacement for other starchy carbohydrates and grains. To read more about yuca and view our video on how to mash it, visit https://www.sunbasket.com/content/article/a-users-guide-to-yuca.

Nutrition per serving

Protein: 29g (58% DV), Fiber: 9g (36% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 215mg (72% DV), Sodium: 540mg (23% DV), Carbohydrates: 79g (26% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Crustacean shellfish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the yuca mash

  • Peel the yuca; cut it in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a small sauce pot, add the yuca, coconut milk, and ¾ cup water. Bring to a boil, reduce to a simmer, cover, and cook until very tender, 12 to 15 minutes. Using a masher, fork, or the back of a spoon, coarsely mash the yuca with the liquid; do not overmash (some lumps are okay). Season to taste with salt and pepper.
While the yuca cooks, prepare the vegetables and shrimp.


Prep the vegetables and shrimp

  • Peel and thinly slice the yellow onion.
  • Remove the stem, ribs, and seeds from the bell pepper. Cut the pepper lengthwise into ½-inch-wide strips, then crosswise into ½-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
  • Juice half the lime; cut the remaining half into wedges for garnish.


Cook the shrimp moqueca

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, bell pepper, and garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add the tomatoes and green chiles and cook, using the back of a spoon to gently crush the tomatoes, until softened, 3 to 4 minutes.
Add the shrimp and cook, stirring occasionally, until firm and cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt, pepper, and lime juice.
When the shrimp are almost done, chop the cilantro.


Prep the cilantro

  • Coarsely chop the cilantro.



Transfer the yuca mash to individual bowls and top with the shrimp moqueca. Season with as much sambal oelek as you like, garnish with the cilantro, and serve with the lime wedges.

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