Camarão no Leite de Coco with Shrimp and Coconut Sauce

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

A creamy and aromatic Brazilian shrimp dish simmered in a rich coconut milk sauce with fresh herbs and spices. This brazilian-inspired seafood (gluten free) ready in about 30 minutes pairs large shrimp, peeled and deveined, coconut milk, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 280 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 olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, cooking for 4 minutes until softened and fragrant.
  2. Step 2: Add 1 cup diced tomatoes and 1 medium diced red bell pepper to the skillet, cooking for 5 minutes until vegetables soften and blend.
  3. Step 3: Stir in 1 cup coconut milk, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes if using. Bring the mixture to a gentle simmer.
  4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet. Cook for 5-6 minutes, stirring occasionally, until shrimp turn pink and opaque.
  5. Step 5: Remove skillet from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve immediately with steamed white rice or crusty bread to soak up the sauce.

Frequently asked questions

How long does Camarão no Leite de Coco with Shrimp and Coconut Sauce take to make?

Total time is about 30 minutes (15 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 Shrimp and Coconut Sauce?

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 Shrimp and 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 with Shrimp and 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.

Is Camarão no Leite de Coco with Shrimp and Coconut Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes