Vatapá: Brazilian Shrimp Stew
Rich, creamy seafood stew thickened with cashew paste and coconut milk, spiked with hot peppers and dendê oil. Served over white rice with lime and cilantro.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 1.5 lbs raw shrimp, peeled and deveined
- ¾ cup roasted unsalted cashews
- 1 can (14 oz) coconut milk, full-fat
- 1 medium yellow onion
- 4 cloves garlic cloves
- 1 pepper fresh hot peppers (jalapeño or Scotch bonnet), seeded
- 2 tbsp dendê oil (or substitute with olive oil)
- 1 cup fish or vegetable stock
- 1 serving salt and pepper to taste
Instructions
- 1
Blend cashews with 0.5 cup water until completely smooth; set aside.
- 2
Dice onion finely. Mince garlic and hot pepper together; set aside.
- 3
Heat dendê oil in a large pot over medium-high until shimmering, ~90 seconds.
- 4
Add diced onion; cook, stirring, until softened and golden, ~3 minutes.
- 5
Stir in garlic and hot pepper; cook until fragrant, ~60 seconds.
- 6
Pour in stock and bring to a simmer; cook uncovered for 5 minutes.
- 7
Stir in cashew paste and coconut milk; simmer until blended, ~2 minutes.
- 8
Add shrimp; simmer until pink and cooked through, ~4 minutes.
- 9
Taste and adjust with salt and pepper. If too thick, add water 1/4 cup at a time.
- 10
Serve over white rice. Squeeze fresh lime and top with chopped cilantro if desired.
Tools you’ll need
- blender or food processor
- large heavy-bottomed pot with lid
- wooden spoon
- knife and cutting board
- measuring cups and spoons
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