Coconut-Spiced Vatapá Stew with Shrimp and Bread

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A rich Brazilian stew featuring shrimp simmered in a creamy coconut and peanut sauce thickened with soaked bread, infused with warm spices. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs dried shrimp, unsalted peanuts, white bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 100 g dried shrimp
• 1/2 cup unsalted peanuts
• 4 slices, crusts removed white bread
• 400 ml coconut milk
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1 small, diced red bell pepper
• 2 tbsp dende oil (palm oil)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lime juice
• to taste salt
• 300 g, peeled and deveined shrimp

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Instructions

1. Step 1: Soak 4 slices of white bread (crusts removed) in 200 ml of coconut milk for 15 minutes until softened.
2. Step 2: In a dry skillet over medium heat, toast 1/2 cup unsalted peanuts for 3-4 minutes until golden and fragrant, then grind them coarsely.
3. Step 3: Heat 2 tbsp dende oil in a large pan over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger; sauté for 5 minutes until softened and aromatic.
4. Step 4: Stir in 1 small diced red bell pepper, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/4 tsp cayenne pepper; cook for 2 minutes until spices bloom.
5. Step 5: Add the soaked bread with coconut milk into the pan along with the ground peanuts, stirring to combine, and cook for 5 minutes until the mixture thickens.
6. Step 6: Pour in the remaining 200 ml coconut milk and bring to a gentle simmer.
7. Step 7: Add 300 g peeled and deveined shrimp and 100 g dried shrimp; cook for 6-8 minutes until shrimp turn pink and the sauce thickens, stirring occasionally.
8. Step 8: Season with salt to taste and 1 tbsp fresh lime juice, then fold in 1/4 cup chopped fresh cilantro before serving warm.