Bahian Coconut Shrimp Stew with Dendê Oil

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A vibrant Brazilian seafood stew from Bahia, simmered with coconut milk and aromatic dendê palm oil for a rich, tropical flavor. This Brazilian-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, dendê (palm) oil, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp dendê (palm) oil
• 1 cup coconut milk
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup canned diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp dendê oil in a large skillet over medium heat until shimmering. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
2. Step 2: Stir in 1 diced red bell pepper and cook for another 3 minutes until slightly tender.
3. Step 3: Add 1 cup canned diced tomatoes and 1 cup coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
4. Step 4: Add 1 lb peeled and deveined large shrimp, cooking for 5 minutes until shrimp turn pink and opaque.
5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Simmer for 2 more minutes before serving hot with rice.