Bobó de Camarão with Coconut and Cassava
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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Drain cassava, reserving 1/2 cup cooking water, and mash until smooth, adding reserved water gradually to create a creamy puree.
- 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.
- Step 4: Add 1 lb peeled, deveined shrimp to the skillet and cook for 3-4 minutes until pink and just cooked through.
- Step 5: Stir in 1 cup coconut milk and the cassava puree, mixing until well combined and heated through.
- 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.
- Step 7: Serve the bobó de camarão warm, ideally with white rice or crusty bread.
Frequently asked questions
How long does Bobó de Camarão with Coconut and Cassava take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bobó de Camarão with Coconut and Cassava?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Bobó de Camarão with Coconut and Cassava?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bobó de Camarão with Coconut and Cassava for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bobó de Camarão with Coconut and Cassava?
Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
