Slow-Cooked Brazilian Shrimp Bobó with Coconut Milk

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A rich and creamy Brazilian stew featuring shrimp simmered in a vibrant blend of cassava, coconut milk, and aromatic spices. This Brazilian-inspired seafood recipe (gluten free), ready in about 55 minutes, pairs shrimp, peeled and deveined, cassava (yucca) root, peeled and diced, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 shrimp, peeled and deveined
• 2 cups cassava (yucca) root, peeled and diced
• 1 cup coconut milk
• 1 cup red bell pepper, diced
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 3 tbsp dendê oil (palm oil)
• 2 cups vegetable broth
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large pot, bring 2 cups vegetable broth and 2 cups diced cassava root to a boil over medium-high heat. Reduce heat and simmer for 20 minutes until cassava is very tender.
2. Step 2: Drain cassava, reserving 1/2 cup cooking liquid. Transfer cassava and 1/2 cup broth to a blender; add 1 cup coconut milk and blend until smooth and creamy; set aside.
3. Step 3: Heat 3 tbsp dendê oil in a deep skillet over medium heat. Add 1 medium finely chopped yellow onion and 4 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
4. Step 4: Stir in 1 cup diced red bell pepper and cook for 2 more minutes until softened.
5. Step 5: Pour the cassava and coconut milk puree into the skillet, stirring to combine. Add salt (1 tsp) and black pepper (1/2 tsp), and simmer gently for 5 minutes until thickened.
6. Step 6: Add 1 lb peeled and deveined shrimp to the sauce, cooking for 4-5 minutes until shrimp turn pink and are cooked through.
7. Step 7: Remove from heat and stir in 1/4 cup chopped cilantro and 2 tbsp lime juice for freshness. Serve warm with rice or crusty bread.