Vatapá de Camarão (Brazilian Shrimp & Coconut Stew)
A rich and aromatic Brazilian shrimp stew blended with cashews, coconut milk, and dendê oil. Served over rice with lime and cilantro for an authentic Bahian experience.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Pat shrimp dry with paper towels and set aside. Chop onions, garlic, ginger, bell pepper, and tomatoes.
Step 2
In a food processor, blend cashews, shredded coconut, and 0.5 cup of the coconut milk until smooth and creamy.
Step 3
Heat dendê oil in a large pot over medium-high heat. Add onions and garlic, sauté until softened, about 3 minutes.
Step 4
Add ginger, bell pepper, and tomatoes. Cook for 5 minutes, stirring occasionally, until vegetables soften.
Step 5
Pour in the cashew-coconut paste and stir well. Add fish stock and remaining coconut milk, mixing until smooth.
Step 6
Bring to a simmer and cook for 10 minutes, stirring frequently, until sauce thickens slightly.
Step 7
Add shrimp, malagueta pepper, and salt. Cook for 5-7 minutes until shrimp turn pink and are cooked through.
Step 8
Stir in lime juice and fresh cilantro. Taste and adjust seasoning with salt and pepper.
Step 9
Ladle vatapá into bowls and serve hot over steamed white rice with extra lime wedges and cilantro.
Tools you’ll need
- Large pot (5-quart)
- Food processor
- Wooden spoon
- Paper towels
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
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