Bobo de Camarão with Coconut Milk and Dendê Oil
A creamy Brazilian shrimp stew made with coconut milk, dendê palm oil, and pureed cassava for a rich tropical flavor. This brazilian-inspired seafood ready in about 60 minutes pairs shrimp, peeled and deveined, cassava (yucca) root, peeled and cubed, (14 oz) 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.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups cassava (yucca) root, peeled and cubed
- 1 can (14 oz) coconut milk
- 3 tbsp dendê palm oil
- 1 medium, chopped onion
- 3, minced garlic cloves
- 2 medium, diced tomato
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups water
Instructions
- 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.
- Step 2: Drain cassava, reserving 1 cup cooking water, then puree cassava with reserved water in a blender until smooth and creamy.
- 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.
- Step 4: Add 2 diced medium tomatoes and cook for 5 minutes until softened and sauce thickens slightly.
- Step 5: Stir in the pureed cassava, 1 can (14 oz) coconut milk, and bring to a gentle simmer.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bobo de Camarão with Coconut Milk and Dendê Oil take to make?
Total time is about 60 minutes (15 min prep + 45 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 Milk 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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Bobo de Camarão with Coconut Milk 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 Milk 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 Milk 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.
