Camarão no Leite de Coco Spicy Shrimp in Coconut Sauce
Succulent shrimp simmered in a fragrant, creamy coconut milk sauce with a touch of heat, inspired by traditional Brazilian coastal flavors. This brazilian-inspired seafood ready in about 20 minutes blends large shrimp, peeled and deveined, (14 oz) coconut milk, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1 red chili pepper, thinly sliced
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Add 3 minced garlic cloves and 1 thinly sliced red chili pepper to the skillet, cooking for 1 minute until aromatic.
- Step 3: Pour in 1 can (14 oz) coconut milk and bring to a gentle simmer over medium-low heat.
- Step 4: Add 1 lb peeled and deveined large shrimp, stirring to coat them in the coconut sauce. Cook for 4-5 minutes until shrimp are pink and opaque.
- Step 5: Stir in 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper, then remove from heat.
- Step 6: Sprinkle 1/4 cup chopped fresh cilantro over the dish and serve immediately with steamed rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Camarão no Leite de Coco Spicy Shrimp in Coconut Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Camarão no Leite de Coco Spicy Shrimp in Coconut Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Camarão no Leite de Coco Spicy Shrimp in Coconut Sauce?
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 Camarão no Leite de Coco Spicy Shrimp in Coconut Sauce 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 Camarão no Leite de Coco Spicy Shrimp in Coconut Sauce?
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.
