Can I use frozen shrimp instead of fresh shrimp?

Yes, frozen shrimp works perfectly in this recipe. Just make sure to thaw it completely and pat it dry before adding it to the soup. Excess moisture from frozen shrimp can dilute the broth and slightly change the texture, so defrosting properly helps maintain the soup’s creamy consistency. Once thawed and added at the final cooking stage, frozen shrimp performs just as well as fresh—making this soup accessible year-round.

Is this soup supposed to be spicy?

Not necessarily. The base recipe includes ¼ teaspoon of crushed red pepper flakes, which adds a gentle heat. However, the spice level is completely customizable. You can omit the flakes for a milder, family-friendly version or add more (or even a touch of cayenne) if you prefer extra kick. The coconut milk naturally balances the heat, so you can safely experiment without overpowering the dish.

Can I make the soup ahead of time / store leftovers?

Yes, and it's a great make-ahead meal. For best results, prepare the soup base in advance and refrigerate. Add the shrimp fresh when reheating so it stays tender and juicy. If you’ve already cooked the shrimp, reheat gently on low heat to avoid overcooking. Leftovers keep well for up to 3–4 days in the refrigerator and can be frozen for longer storage. Just keep in mind the rice will soften more over time.

What can I use instead of coconut milk if needed?

If coconut milk isn’t available or suitable for your diet, you can use heavy cream or evaporated milk as alternatives. These substitutions will create a creamier, more Western-style soup, but the tropical notes will be less pronounced. For a lighter option, you can also use unsweetened almond milk or cashew cream, though the consistency may be thinner. Always taste and adjust seasoning accordingly when using a substitute.

Brazilian Shrimp Soup: 6 Expert Tips for a Powerful Comfort Dish

Description

Brazilian Shrimp Soup blends coconut, tomatoes, and shrimp into a vibrant, creamy one-pot dish that’s easy, flavorful, and weeknight-friendly.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 garlic cloves, minced
½ cup long-grain white rice
¼ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
1 can (28 ounces) crushed tomatoes
4 cups water
1 cup unsweetened coconut milk
1 pound medium shrimp, peeled and chopped into 1-inch pieces
¼ teaspoon ground black pepper
3 tablespoons fresh lemon juice
½ cup chopped fresh parsley (for garnish)

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Instructions

In a large soup pot, warm the olive oil over low heat. Add the chopped onion, bell pepper, and garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables are soft.
Add the rice, crushed red pepper flakes (if using), salt, crushed tomatoes, and water. Stir and bring the mixture to a boil. Cook for around 10 minutes, or until the rice is nearly done.
Reduce the heat slightly and stir in the coconut milk. Let it simmer gently.
Add the shrimp and cook for 3 to 5 minutes, stirring occasionally, until they turn opaque and are fully cooked.
Finish by stirring in the black pepper, lemon juice, and fresh parsley. Serve warm.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Brazilian