Brazilian Coconut Shrimp Stew with Dendê Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic Brazilian seafood stew featuring tender shrimp simmered in creamy coconut milk and vibrant dendê palm oil. This brazilian-inspired seafood ready in about 35 minutes pairs large shrimp, dendê palm oil, onion 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp dendê palm oil in a large skillet over medium heat until shimmering. Add 1 medium finely chopped onion and sauté for 4 minutes until softened and translucent.
  2. Step 2: Stir in 1 diced red bell pepper and 4 minced garlic cloves, cooking for 2 more minutes until fragrant.
  3. Step 3: Add 2 chopped fresh tomatoes and cook for 5 minutes until they break down and create a chunky sauce.
  4. Step 4: Pour in 1 can (14 oz) coconut milk, stirring to combine. Bring to a gentle simmer and cook for 5 minutes until the sauce thickens slightly.
  5. Step 5: Add 1 lb peeled and deveined shrimp, 1 tsp salt, 1/2 tsp black pepper, and 1 small sliced fresh chili if using. Simmer for 4-5 minutes until shrimp turn pink and are cooked through.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice. Adjust seasoning as needed and serve hot with rice or crusty bread.

Frequently asked questions

How long does Brazilian Coconut Shrimp Stew with Dendê Oil take to make?

Total time is about 35 minutes (15 min prep + 20 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 Brazilian Coconut Shrimp Stew with Dendê Oil?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Brazilian Coconut Shrimp Stew with 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 Brazilian Coconut Shrimp Stew with 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 Brazilian Coconut Shrimp Stew with 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.

What others are saying

Related recipes