Coconut Milk Vatapá with Shrimp
A rich and creamy Brazilian seafood stew blending shrimp, coconut milk, and bread for a luscious, spiced dish from Bahia. This brazilian-inspired seafood 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.
Ingredients
- 1/2 cup dried shrimp
- 1 lb peeled shrimp
- 2 cups coconut milk
- 4 slices, crusts removed white bread slices
- 1 medium, chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 3 tbsp dendê oil (red palm oil)
- 1/4 cup, chopped cilantro
- 2, sliced scallions
- 1 tbsp lime juice
- 1 tsp salt
- 1 cup water
Instructions
- 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.
- 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.
- Step 3: Add 1/2 cup dried shrimp to the pot and cook for 2 more minutes, stirring frequently.
- Step 4: Pour in 2 cups coconut milk and the bread paste, stirring to combine. Simmer gently for 10 minutes until thickened slightly.
- Step 5: Add 1 lb peeled shrimp and cook for 5 minutes until pink and cooked through.
- Step 6: Stir in 1/4 cup chopped cilantro, 2 sliced scallions, 1 tbsp lime juice, and 1 tsp salt. Adjust seasoning to taste.
- Step 7: Serve hot with white rice or farofa for a traditional Brazilian meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk Vatapá with Shrimp take to make?
Total time is about 45 minutes (20 min prep + 25 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 Milk 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 dried shrimp from drying out.
Can I substitute ingredients in Coconut Milk 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 Milk 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 Milk 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.
