Camarão no Leite de Coco with Dende Oil
Shrimp simmered in creamy coconut milk and infused with vibrant Brazilian dende palm oil, creating a luscious seafood stew. This Brazilian-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, dende palm oil, onion, finely chopped 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp dende palm oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 1/2 cups coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- for serving cooked white rice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp dende palm oil in a large skillet over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 4 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 diced red bell pepper and cook for 3 minutes until softened and fragrant.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 2-3 minutes until they just start to turn pink.
- Step 4: Pour in 1 1/2 cups coconut milk, stirring to combine. Reduce heat to medium-low and simmer gently for 5 minutes until shrimp are cooked through and the sauce thickens slightly.
- Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
- Step 6: Serve immediately over cooked white rice to soak up the flavorful sauce.
Frequently asked questions
How long does Camarão no Leite de Coco with Dende Oil take to make?
Total time is about 25 minutes (10 min prep + 15 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 Camarão no Leite de Coco with Dende 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 Camarão no Leite de Coco with Dende 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 Camarão no Leite de Coco with Dende 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 Camarão no Leite de Coco with Dende 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.
