Coconut-Infused Brazilian Vatapá with Shrimp

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 recipe, ready in about 40 minutes, pairs shrimp, peeled and deveined, dried shrimp, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.