Sautéed Shrimp with Dendê Oil and Coconut Rice
Succulent shrimp sautéed in fragrant dendê oil paired with fluffy coconut rice, blending Afro-Brazilian coastal flavors in one vibrant plate. This brazilian-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, dendê oil (palm oil), garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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
- 3 tbsp dendê oil (palm oil)
- 4 cloves garlic cloves, minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long grain white rice
- 1 cup coconut milk
- 1 cup water
- 1 tbsp vegetable oil
- 2 tbsp scallions, sliced
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat.
- Step 2: Add rice to the saucepan and sauté for 2 minutes until some grains are translucent.
- Step 3: Pour in 1 cup coconut milk and 1 cup water, season lightly with 1/2 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 4: While rice cooks, heat 3 tbsp dendê oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 5: Add 1 lb peeled and deveined shrimp, 1 tsp salt, and 1/2 tsp black pepper. Cook shrimp for 3-4 minutes, stirring occasionally until pink and opaque.
- Step 6: Stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro, remove from heat.
- Step 7: Fluff cooked rice with a fork and stir in 2 tbsp sliced scallions for freshness. Serve shrimp over coconut rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Dendê Oil and Coconut Rice take to make?
Total time is about 35 minutes (10 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 Sautéed Shrimp with Dendê Oil and Coconut Rice?
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 dendê oil (palm oil) from drying out.
Can I substitute ingredients in Sautéed Shrimp with Dendê Oil and Coconut Rice?
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 Dendê Oil and Coconut Rice 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 Dendê Oil and Coconut Rice?
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.
