Sautéed Shrimp with Coconut and Dendê Oil
Tender shrimp sautéed in rich coconut milk and vibrant dendê oil, infused with garlic and fresh cilantro for a taste of Brazilian coastal flavors. This Brazilian-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, coconut milk, dendê oil (palm oil) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 large shrimp, peeled and deveined
- 1 cup coconut milk
- 2 tbsp dendê oil (palm oil)
- 4 cloves garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons of dendê oil in a large skillet over medium heat until shimmering. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 pound of peeled and deveined large shrimp to the skillet, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook for 2 minutes per side until the shrimp turn pink and opaque.
- Step 3: Pour in 1 cup of coconut milk and simmer gently over medium-low heat for 3 minutes until the sauce thickens slightly and coats the shrimp.
- Step 4: Stir in 1 tablespoon of lime juice and 1/4 cup chopped fresh cilantro, then remove from heat and serve immediately with rice or crusty bread.
Frequently asked questions
How long does Sautéed Shrimp with Coconut and Dendê Oil take to make?
Total time is about 20 minutes (10 min prep + 10 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 Sautéed Shrimp with Coconut and Dendê Oil?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sautéed Shrimp with Coconut and Dendê Oil?
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 Sautéed Shrimp with Coconut and Dendê Oil 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 Sautéed Shrimp with Coconut and Dendê Oil?
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.
