Bobo de Camarão with Coconut and Dendê Oil
A creamy Brazilian shrimp stew bursting with tropical flavors from coconut milk and rich dendê palm oil, simmered with peppers and cassava. This brazilian-inspired seafood ready in about 40 minutes pairs large shrimp, peeled and deveined, dendê oil (palm oil), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 oil (palm oil)
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 1 medium, diced red bell pepper
- 3, minced garlic cloves
- 1/4 cup, chopped fresh cilantro
- 1/2 cup cassava (yuca) flour
- 2 cups coconut milk
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp dendê oil and 2 tbsp olive oil in a large saucepan over medium heat until shimmering. Add 1 medium finely chopped onion, 1 diced red bell pepper, and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 lb peeled and deveined shrimp, cooking for 3-4 minutes until they just turn pink. Remove shrimp with a slotted spoon and set aside.
- Step 3: Add 1/2 cup cassava flour to the pan, stirring into the vegetable mixture for 2 minutes to toast lightly. Slowly pour in 2 cups coconut milk while whisking to avoid lumps.
- Step 4: Simmer the sauce on low heat for 8-10 minutes until thickened and creamy. Return the shrimp to the pan along with 1/4 cup chopped fresh cilantro, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes to heat through.
- Step 5: Serve the Bobo de Camarão hot, garnished with extra cilantro if desired, accompanied by white rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bobo de Camarão with Coconut and Dendê Oil take to make?
Total time is about 40 minutes (15 min prep + 25 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 Bobo de Camarão with Coconut and Dendê Oil?
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 dendê oil (palm oil) from drying out.
Can I substitute ingredients in Bobo de Camarão with Coconut and Dendê Oil?
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 Bobo de Camarão with Coconut and Dendê Oil 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 Bobo de Camarão with Coconut and Dendê Oil?
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.
