Vatapá Coconut Shrimp Stew with Dende Oil
A creamy, spicy Brazilian seafood stew featuring shrimp simmered in coconut milk with dende palm oil, peanuts, and warming spices for complex flavors. This brazilian-inspired seafood ready in about 30 minutes pairs pound raw shrimp, peeled and deveined, dende oil (palm oil), medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 pound raw shrimp, peeled and deveined
- 3 tbsp dende oil (palm oil)
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tsp ginger, grated
- 2 medium fresh tomatoes, chopped
- 1 can (14 oz) coconut milk
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, roasted and ground
- 1 tbsp fresh lime juice
- 1 small red chili pepper, chopped (optional)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tablespoons dende oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 teaspoon grated ginger; sauté for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 2 chopped fresh tomatoes and 1 small chopped red chili pepper (if using), cooking for 3 minutes until the tomatoes break down.
- Step 3: Add 1 can (14 oz) coconut milk and 1/4 cup ground roasted peanuts to the skillet, stirring to combine. Simmer gently for 5 minutes until the sauce thickens slightly.
- Step 4: Add 1 pound peeled and deveined raw shrimp to the sauce, cooking for 4-6 minutes until the shrimp turn pink and are cooked through.
- Step 5: Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh lime juice; stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vatapá Coconut Shrimp Stew with Dende Oil take to make?
Total time is about 30 minutes (10 min prep + 20 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 Coconut Shrimp Stew with Dende 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 dende oil (palm oil) from drying out.
Can I substitute ingredients in Vatapá Coconut Shrimp Stew with Dende 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 Coconut Shrimp Stew with Dende 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 Coconut Shrimp Stew with Dende 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.
