Brazilian Coconut Shrimp Stew with Dendê Oil

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 drafted and published.

A rich and aromatic Brazilian seafood stew featuring tender shrimp simmered in creamy coconut milk and vibrant dendê palm oil. This Brazilian-inspired seafood recipe, 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.

Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp dendê palm oil
1 medium, finely chopped onion
1 medium, diced red bell pepper
4, minced garlic cloves
2 medium, chopped fresh tomatoes
1 can (14 oz) coconut milk
1/4 cup, chopped fresh cilantro
1 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
1 small, sliced fresh chili (optional)

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Instructions

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.
Step 2: Stir in 1 diced red bell pepper and 4 minced garlic cloves, cooking for 2 more minutes until fragrant.
Step 3: Add 2 chopped fresh tomatoes and cook for 5 minutes until they break down and create a chunky sauce.
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.
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.
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.