Coconut Shrimp Vatapá with Spiced Bread and Peanuts

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A creamy, vibrant Brazilian seafood dish blending shrimp with rich coconut milk, ground peanuts, and spices, served with toasted bread cubes to soak up the luscious sauce. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs medium shrimp, white bread, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 lb, peeled and deveined medium shrimp
• 4 slices, crusts removed and cubed white bread
• 2 cups coconut milk
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp (optional) dried shrimp powder
• 1/2 cup ground peanuts
• 1 small, diced red bell pepper
• 2, thinly sliced scallions
• 3 tbsp dendê oil (palm oil) or substitute olive oil
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Soak 4 slices crustless white bread cubes in 1 cup of the 2 cups coconut milk for 10 minutes until softened.
2. Step 2: Heat 3 tablespoons dendê oil or olive oil in a large skillet over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 tablespoon grated ginger, sautéing for 4 minutes until fragrant and translucent.
3. Step 3: Add 1 small diced red bell pepper and cook for 2 minutes until slightly softened.
4. Step 4: Stir in 1 pound peeled and deveined shrimp and cook for 3-4 minutes until pink and just cooked through. Remove half the shrimp and set aside for garnish.
5. Step 5: Transfer the bread and coconut milk mixture to a blender. Add the sautéed shrimp mixture, 1/2 cup ground peanuts, 2 tablespoons dried shrimp powder if using, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and creamy.
6. Step 6: Pour the blended mixture back into the skillet and cook over low heat for 5 minutes, stirring frequently, until thickened to a stew-like consistency.
7. Step 7: Add the reserved shrimp back into the skillet and gently stir in 2 sliced scallions.
8. Step 8: Serve vatapá hot with extra toasted bread cubes or rice on the side.