Vatapa Shrimp and Coconut Stew
A creamy, spicy shrimp stew from Brazil’s Northeast coast with coconut milk, peanuts, and bread blended into a velvety sauce. This brazilian-inspired seafood ready in about 40 minutes pairs shrimp, peeled and deveined, coconut milk, dried shrimp (optional), ground for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 coconut milk
- 2 tbsp dried shrimp (optional), ground
- 3 slices white bread slices, crusts removed and torn
- 1/2 cup roasted peanuts, ground
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp dendê (palm) oil
- 1 red chili pepper, chopped (or 1 tsp chili flakes)
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp salt
- 1 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 3 slices white bread (crusts removed) in 1 cup water for 5 minutes, then blend with 1/2 cup ground roasted peanuts until smooth and set aside.
- Step 2: Heat 2 tbsp dendê oil in a large skillet over medium heat. Add 1 finely chopped medium onion, 3 minced garlic cloves, 1 tbsp grated ginger, and 1 chopped red chili pepper, sautéing for 4-5 minutes until fragrant and softened.
- Step 3: Stir in 2 cups coconut milk and 2 tbsp ground dried shrimp (if using), bringing the mixture to a gentle simmer.
- Step 4: Add the peanut and bread paste to the skillet, stirring continuously until the sauce thickens and becomes creamy, about 5 minutes.
- Step 5: Add 1 lb peeled and deveined shrimp, cooking for 6-7 minutes until the shrimp are opaque and tender.
- Step 6: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. Season with 1 tsp salt to taste. Serve warm with white rice or farofa.
Frequently asked questions
How long does Vatapa Shrimp and Coconut Stew take to make?
Total time is about 40 minutes (15 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 Vatapa Shrimp and Coconut Stew?
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 Vatapa Shrimp and Coconut Stew?
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 Vatapa Shrimp and Coconut Stew 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 Vatapa Shrimp and Coconut Stew?
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.
