This Brazilian Shrimp Soup is a delicious, hearty blend of tender shrimp, creamy coconut milk, crushed tomatoes, aromatics, and long-grain rice simmered together to create a comforting one-pot meal. Inspired by traditional Brazilian coastal flavors, the soup offers a perfect balance of richness, spice, and brightness from fresh lemon juice and herbs. It’s warming, flavorful, and satisfying—ideal for weeknight dinners, special occasions, or whenever you’re craving a vibrant seafood dish.

Why You’ll Love This Recipe

You’ll love this recipe because it’s bold, creamy, comforting, and surprisingly easy to prepare. The shrimp cooks quickly, the rice makes the soup hearty, and the coconut milk adds luxurious richness without being heavy. With minimal prep, one pot, and simple ingredients, this soup delivers restaurant-quality flavor in under 30 minutes. It’s perfect for seafood lovers, cozy cold-weather dinners, or anyone wanting to try a globally inspired dish that always impresses.

Brazilian Shrimp Soup

Brazilian Shrimp Soup is one of those extraordinary dishes that feels both exotic and deeply comforting at the same time. Rooted in coastal Brazilian cuisine, this soup brings together the rich creaminess of coconut milk, the natural sweetness of shrimp, and the gentle heat of red pepper flakes to create a warm, vibrant bowl of flavor. It’s the kind of recipe that instantly transports you to a seaside kitchen, where the aroma of tomatoes, garlic, and peppers fills the air.

One of the most exciting elements of Brazilian cuisine is its fusion of African, Indigenous, and Portuguese influences, and this soup reflects that multicultural heritage beautifully. The use of coconut milk adds a silky texture and tropical flavor, while the tomatoes bring acidity and depth. Combined with aromatic vegetables and a squeeze of fresh lemon juice, the soup becomes a harmonious blend of comforting and refreshing notes.

Another standout feature of this soup is its simplicity. Despite its layered flavor, the process is straightforward and suitable for all cooking levels. In just one pot, you sauté aromatics, simmer rice, stir in creamy coconut milk, and finish with tender shrimp. It’s a dish that delivers big flavor with minimal effort, making it perfect for busy days when you still want something nourishing and delicious.

The addition of long-grain rice gives this Brazilian Shrimp Soup its hearty, satisfying feel. As it cooks, the rice absorbs the broth and helps thicken the soup, creating a velvety texture that clings to every spoonful. It transforms the dish from a light soup into a complete meal—filling, warm, and incredibly comforting, especially during colder months.

Coconut milk is a central ingredient that elevates this soup from simple to luxurious. Its natural creaminess beautifully complements the briny sweetness of the shrimp and balances the acidity of the tomatoes. When the coconut milk simmers with the aromatics and spices, it develops a rich, fragrant broth that feels soothing and indulgent without being heavy.

The shrimp themselves cook quickly and gently, making them an ideal protein for this soup. Cut into bite-size pieces, they turn tender and succulent after just a few minutes of simmering. Their mild flavor absorbs the surrounding spices, citrus, and herbs, becoming the highlight of each bite. It’s a wonderful way to showcase seafood in a warm, cozy format.

Fresh lemon juice is another key component, adding brightness that cuts through the richness of the coconut milk. Just a splash transforms the entire pot, waking up the flavors and bringing a fresh, beachy quality that echoes Brazil’s coastal cooking traditions. Combined with black pepper and fresh parsley, the finishing touches make the soup taste lively and well-rounded.

This soup also offers incredible versatility. You can make it spicy or mild, add more vegetables, or use different seafood like cod, mussels, or scallops. It’s a fantastic base recipe that adapts to personal taste, seasonal availability, and dietary preferences, while still maintaining its vibrant Brazilian character.

For home cooks who love one-pot meals, this recipe is a treasure. It’s quick to prepare, easy to clean up, and ideal for weeknights when time is limited but comfort food is calling. The leftovers taste even better the next day, as the flavors deepen and the broth becomes even more aromatic.

Ultimately, this Brazilian Shrimp Soup is a celebration of color, warmth, and coastal flavor. It’s vibrant enough to impress guests yet comforting enough to become a weeknight staple. Whether you’re exploring global cuisines or simply craving a creamy, flavorful bowl of seafood soup, this recipe brings the soul of Brazil right into your kitchen.

Servings & Time

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Soup Base

• 2 tbsp olive oil

• 1 medium onion, chopped

• 1 bell pepper, chopped (red recommended)

• 4 cloves garlic, minced

• 1/2 cup long-grain rice

• 1/4 tsp red pepper flakes

• 1 tsp salt

• 28 oz crushed tomatoes (1 large can)

• 4 cups water

• 1 cup unsweetened coconut milk

Shrimp & Finishing

• 1 lb medium shrimp, shelled and cut into 1-inch pieces

• 1/4 tsp ground black pepper

• 3 tbsp lemon juice (from 1 lemon)

• 1/2 cup fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large soup pot over low heat.

2. Add onion, bell pepper, and garlic; cook until softened, about 5 minutes.

3. Add rice, red pepper flakes, salt, crushed tomatoes, and water.

4. Bring the mixture to a boil.

5. Reduce heat and cook until the rice is nearly tender, about 10 minutes.

6. Stir in the coconut milk.

7. Bring the soup back to a gentle simmer.

8. Add the shrimp and cook for 3–5 minutes until just done.

9. Stir in black pepper and lemon juice.

10. Add fresh parsley and gently mix.

11. Taste and adjust seasoning as needed.

12. Serve hot and enjoy!

Tips

Ingredient Substitutions

• Replace shrimp with scallops, cod, or mussels for variation.

• Swap coconut milk with light coconut milk for a lower-fat option.

• Add carrots or celery for more vegetables.

Make-Ahead & Storage

• Keeps in the fridge for up to 2 days.

• Reheat gently to avoid overcooking the shrimp.

• Add fresh lemon and parsley after reheating for best flavor.

Serving Variations

• Serve with crusty bread or rice on the side.

• Add extra red pepper flakes for more heat.

• Garnish with cilantro instead of parsley for a Brazilian twist.

Avoid Common Mistakes

• Don’t overcook the shrimp—they cook fast.

• Don’t use sweetened coconut milk; it will change the flavor.

• Don’t skip the lemon juice—it brightens the whole soup.