Creamy Vatapá Shrimp Stew with Coconut and Palm Oil

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rich and creamy Afro-Brazilian shrimp stew brimming with coconut milk, palm oil, and ground nuts for a uniquely tropical flavor. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs raw shrimp, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, peeled and deveined raw shrimp
• 1 medium, chopped onion
• 3, minced garlic cloves
• 1 tablespoon, grated ginger
• 2 tablespoons dried shrimp powder
• 2 medium, chopped fresh tomatoes
• 1/3 cup ground peanuts
• 1 1/2 cups coconut milk
• 1/4 cup red palm oil
• 2, soaked in water dried bread slices
• 2, chopped scallions
• 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: In a large skillet over medium heat, warm 1/4 cup red palm oil until shimmering. Add 1 medium chopped onion, 3 minced garlic cloves, and 1 tablespoon grated ginger, sautéing for 5 minutes until fragrant and softened.
2. Step 2: Add 2 medium chopped fresh tomatoes and cook for another 3 minutes until tomatoes break down and the mixture thickens.
3. Step 3: Drain 2 soaked dried bread slices and blend them with 1/3 cup ground peanuts and 1 1/2 cups coconut milk until smooth; stir this paste into the skillet.
4. Step 4: Add 1 pound peeled and deveined raw shrimp, 2 tablespoons dried shrimp powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently for 7-8 minutes until shrimp turn pink and the stew thickens.
5. Step 5: Stir in 2 chopped scallions, 1/4 cup chopped cilantro, and 2 tablespoons lime juice, adjusting seasoning to taste before serving hot with rice or farofa.