Shrimp Vatapa
A creamy Brazilian shrimp stew with a rich, yellow coconut sauce, finished with fresh parsley. Quick enough for a weeknight but special enough for company.
- Total time
- 30 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 2 tbsp tomato paste
- 2 tbsp peanut butter
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Season the 1 lb shrimp with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove and set aside.
- 2
In the same skillet, add 1 chopped onion and 3 minced garlic cloves. Cook over medium heat until soft and golden, about 5 minutes.
- 3
Stir in 2 tbsp tomato paste and 2 tbsp peanut butter. Cook for 1 minute, stirring constantly, until fragrant and well combined.
- 4
Pour in the 1 can coconut milk and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
- 5
Return the cooked shrimp to the skillet. Simmer for 2 minutes, until heated through. The sauce should be creamy and coat the shrimp.
- 6
Stir in 2 tbsp chopped parsley and serve hot over rice or with crusty bread.
Tools you’ll need
- Large skillet
- Wooden spoon
- Knife
- Cutting board
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