Vatapá Coconut Shrimp Stew with Dende Oil

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 recipe, ready in about 30 minutes, pairs raw shrimp, peeled and deveined, dende oil (palm oil), 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.