Bobo de Camarão with Coconut Milk and Dendê Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy Brazilian shrimp stew made with coconut milk, dendê palm oil, and pureed cassava for a rich tropical flavor. This Brazilian-inspired seafood recipe, ready in about 60 minutes, pairs shrimp, peeled and deveined, cassava (yucca) root, peeled and cubed, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 45 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 cups peeled and cubed cassava root in a pot with 3 cups water and 1 tsp salt. Bring to a boil, reduce heat to medium, and simmer for 20 minutes until cassava is very tender.
  2. Step 2: Drain cassava, reserving 1 cup cooking water, then puree cassava with reserved water in a blender until smooth and creamy.
  3. Step 3: Heat 3 tbsp dendê palm oil in a large skillet over medium heat. Add 1 chopped medium onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
  4. Step 4: Add 2 diced medium tomatoes and cook for 5 minutes until softened and sauce thickens slightly.
  5. Step 5: Stir in the pureed cassava, 1 can (14 oz) coconut milk, and bring to a gentle simmer.
  6. Step 6: Add 1 lb peeled and deveined shrimp to the skillet, cover, and cook for 5 minutes until shrimp are opaque and cooked through.
  7. Step 7: Season with 1/2 tsp black pepper and 1 tbsp fresh lime juice, then stir in 1/4 cup chopped cilantro. Serve hot.

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