Bobó de Camarão with Coconut and Cassava

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Silky Brazilian shrimp stew where tender shrimp swim in a creamy cassava and coconut milk base infused with palm oil and fresh herbs. This Brazilian-inspired seafood recipe, ready in about 50 minutes, pairs cassava (yuca), peeled and diced, water, large shrimp, peeled and deveined 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

• 2 cups cassava (yuca), peeled and diced
• 4 cups water
• 1 lb large shrimp, peeled and deveined
• 1 cup coconut milk
• 2 tbsp dendê oil (palm oil)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup cilantro leaves, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 2 cups peeled, diced cassava in a medium pot with 4 cups water, bring to a boil, and simmer for 20-25 minutes until very tender.
2. Step 2: Drain cassava, reserving 1/2 cup cooking water, and mash until smooth, adding reserved water gradually to create a creamy puree.
3. Step 3: In a large skillet, heat 1 tbsp olive oil and 2 tbsp dendê oil over medium heat, then sauté 1 finely chopped onion and 3 minced garlic cloves for 4-5 minutes until fragrant and softened.
4. Step 4: Add 1 lb peeled, deveined shrimp to the skillet and cook for 3-4 minutes until pink and just cooked through.
5. Step 5: Stir in 1 cup coconut milk and the cassava puree, mixing until well combined and heated through.
6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice, then fold in 1/4 cup chopped cilantro leaves.
7. Step 7: Serve the bobó de camarão warm, ideally with white rice or crusty bread.