Coconut Milk Vatapá with Shrimp

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 drafted and published.

A rich and creamy Brazilian seafood stew blending shrimp, coconut milk, and bread for a luscious, spiced dish from Bahia. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs dried shrimp, peeled shrimp, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Cook: 25 min Serves 4 Brazilian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 4 slices of white bread (crusts removed) in 1 cup water for 10 minutes until soft, then blend into a smooth paste.
  2. Step 2: In a large pot over medium heat, heat 3 tbsp dendê oil until shimmering and fragrant. Add 1 medium chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until softened.
  3. Step 3: Add 1/2 cup dried shrimp to the pot and cook for 2 more minutes, stirring frequently.
  4. Step 4: Pour in 2 cups coconut milk and the bread paste, stirring to combine. Simmer gently for 10 minutes until thickened slightly.
  5. Step 5: Add 1 lb peeled shrimp and cook for 5 minutes until pink and cooked through.
  6. Step 6: Stir in 1/4 cup chopped cilantro, 2 sliced scallions, 1 tbsp lime juice, and 1 tsp salt. Adjust seasoning to taste.
  7. Step 7: Serve hot with white rice or farofa for a traditional Brazilian meal.

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