Coconut-Infused Brazilian Vatapá with Shrimp
A creamy, spiced Brazilian seafood stew featuring shrimp simmered in a rich coconut and peanut sauce, inspired by Afro-Brazilian coastal flavors. This brazilian-inspired seafood ready in about 40 minutes pairs pound shrimp, peeled and deveined, tablespoons, ground dried shrimp, crusts removed fresh white bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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 pound shrimp, peeled and deveined
- 2 tablespoons, ground dried shrimp
- 4 slices, crusts removed fresh white bread
- 2 cups coconut milk
- 1/4 cup, smooth peanut butter
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1, diced red bell pepper
- 1 tablespoon, grated ginger root
- 3 tablespoons dendê oil (palm oil)
- 1/4 cup, chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Soak 4 slices of crustless fresh white bread in 1 cup of coconut milk until fully saturated, then blend into a smooth paste.
- Step 2: Heat 3 tablespoons of dendê oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, 1 diced red bell pepper, and 1 tablespoon grated ginger root; sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in the bread-coconut milk paste, 1/4 cup smooth peanut butter, and 1 cup coconut milk, cooking gently for 7-8 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Add 1 pound peeled and deveined shrimp and 2 tablespoons ground dried shrimp, simmering for 5 minutes until the shrimp are cooked through and tender.
- Step 5: Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons lime juice; fold in 1/4 cup chopped cilantro and serve hot with rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Infused Brazilian Vatapá with Shrimp take to make?
Total time is about 40 minutes (20 min prep + 20 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 Coconut-Infused Brazilian Vatapá with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut-Infused Brazilian Vatapá with Shrimp?
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 Coconut-Infused Brazilian Vatapá with Shrimp 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 Coconut-Infused Brazilian Vatapá with Shrimp?
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.
