Camarão no Leite de Coco with Spicy Coconut Shrimp Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

Succulent shrimp cooked in a luscious coconut milk sauce with fresh tomatoes, garlic, and a hint of spice for a vibrant Brazilian seafood dish. This Brazilian-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, coconut milk, ripe tomatoes, diced 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: 10 min Cook: 15 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 finely chopped small red chili pepper, sautéing for 1 minute until fragrant but not browned.
  2. Step 2: Add 2 diced medium ripe tomatoes to the skillet and cook for 5 minutes until they soften and release their juices.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk, stirring to combine. Bring the sauce to a gentle simmer.
  4. Step 4: Add 1 lb peeled and deveined shrimp to the skillet. Cook for 4-5 minutes until the shrimp turn pink and opaque.
  5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lime juice. Stir in 1/4 cup chopped fresh cilantro just before removing from heat.
  6. Step 6: Serve immediately with white rice or crusty bread to soak up the rich sauce.

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