Slow-Cooked Brazilian Shrimp Bobó with Coconut Milk
A rich and creamy Brazilian stew featuring shrimp simmered in a vibrant blend of cassava, coconut milk, and aromatic spices. This brazilian-inspired seafood (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 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 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1 cup diced red bell pepper and cook for 2 more minutes until softened.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Brazilian Shrimp Bobó with Coconut Milk take to make?
Total time is about 55 minutes (15 min prep + 40 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 Slow-Cooked Brazilian Shrimp Bobó with Coconut Milk?
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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Slow-Cooked Brazilian Shrimp Bobó with Coconut Milk?
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 Slow-Cooked Brazilian Shrimp Bobó with Coconut Milk 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.
Is Slow-Cooked Brazilian Shrimp Bobó with Coconut Milk gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
