Spiced Brazilian Shrimp Stew with Coconut and Palm Oil
A fragrant and spicy Brazilian shrimp stew simmered in creamy coconut milk and vibrant palm oil with fresh herbs. This Brazilian-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, dendê oil (red palm oil), coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 tbsp dendê oil (red palm oil)
- 1 1/2 cups coconut milk
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, thinly sliced
- 1 large tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp dendê oil and 1 tbsp vegetable oil together in a large skillet over medium heat. Add 4 minced garlic cloves and 1 diced medium yellow onion, sauté for 4-5 minutes until translucent and aromatic.
- Step 2: Add 1 medium thinly sliced red bell pepper and 1 large diced tomato, cooking for 5 minutes until softened and sauce-like.
- Step 3: Stir in 1 1/2 cups coconut milk, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Bring to a gentle simmer for 3 minutes.
- Step 4: Add 1 lb peeled and deveined shrimp to the skillet, cooking for 4-5 minutes until the shrimp turn pink and firm.
- Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Serve immediately with warm white rice or crusty bread.
Frequently asked questions
How long does Spiced Brazilian Shrimp Stew with Coconut and Palm Oil take to make?
Total time is about 30 minutes (15 min prep + 15 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 Spiced Brazilian Shrimp Stew with Coconut and Palm 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 Spiced Brazilian Shrimp Stew with Coconut and Palm 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 Spiced Brazilian Shrimp Stew with Coconut and Palm 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 Spiced Brazilian Shrimp Stew with Coconut and Palm 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.
