Vatapá Brazilian Shrimp Stew with Coconut and Palm Oil
A rich and aromatic Brazilian stew combining shrimp with a creamy coconut and palm oil base infused with ginger, cilantro, and spices. This brazilian-inspired seafood ready in about 45 minutes pairs shrimp, peeled and deveined, coconut milk, dried shrimp 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
- 1 cup coconut milk
- 2 tbsp dried shrimp
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 medium red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp palm oil (dendê oil)
- 2 slices white bread, crust removed and torn
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
Instructions
- Step 1: Soak 2 tbsp dried shrimp in 1 cup warm water for 15 minutes, then blend with 2 slices torn white bread and 2 tbsp peanut butter into a smooth paste.
- Step 2: Heat 3 tbsp palm oil in a large pan over medium heat. Add 1 chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 4 minutes until fragrant and translucent.
- Step 3: Add 1 chopped red bell pepper and cook for another 3 minutes until soft.
- Step 4: Stir in the shrimp-bread-peanut paste, 1 cup coconut milk, and the 1 cup soaking water. Simmer gently for 10 minutes until the sauce thickens.
- Step 5: Add 1 lb peeled and deveined shrimp, 1 tsp salt, and 1/2 tsp black pepper, cooking for 5 minutes until shrimp are opaque and cooked through.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice. Serve hot with rice or farofa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vatapá Brazilian Shrimp Stew with Coconut and Palm Oil take to make?
Total time is about 45 minutes (20 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 Vatapá Brazilian Shrimp Stew with Coconut and Palm Oil?
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 Vatapá 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 Vatapá 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 Vatapá 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.
