Brazilian Vatapá (Creamy Shrimp and Coconut Stew)

Vatapá is a rich Afro-Brazilian stew associated with Bahia, where shrimp, coconut, bread, and dendê oil create a thick, fragrant sauce. It is traditionally served with rice and farofa.

Soak the bread in coconut milk before blending it with the aromatics. Cook the sauce until smooth and thick, then add the shrimp only at the end so they stay tender.

Stir the pot frequently once the bread is added because the sauce thickens quickly and can catch on the bottom.

Serving Suggestions

Serve hot with white rice, farofa, chopped cilantro, and lime wedges. Add a few drops of hot sauce if desired.

Recipe Notes

Vatapá thickens as it cools. Reheat gently with a splash of coconut milk and use refrigerated leftovers within two days.

Brazilian Vatapá (Creamy Shrimp and Coconut Stew)

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A thick Bahian shrimp and coconut stew enriched with bread, cashews, cilantro, and dendê oil.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Brazilian

Calories: 720

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Vatapá base

• 4 slices day-old white bread crusts removed
• 1 1/2 cups unsweetened coconut milk
• 1/2 pound raw peeled shrimp
• 1 medium yellow onion roughly chopped
• 1 small red bell pepper roughly chopped
• 2 cloves garlic
• 1 medium tomato roughly chopped
• 1/2 cup roasted cashews unsalted
• 2 tablespoons dendê palm oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon fine salt

To serve

• 3 cups cooked white rice
• 1 cup toasted cassava flour farofa
• 1/4 cup fresh cilantro chopped
• 1 medium lime cut into wedges

Equipment

• Blender
• Large saucepan
• Wooden spoon
• Chef knife

Method

 

Soak the bread:

1. Place the bread in a bowl and pour over the coconut milk. Rest for 10 minutes until soft.

Blend the base:

1. Blend the soaked bread, onion, bell pepper, garlic, tomato, and cashews until mostly smooth.

Cook the sauce:

1. Heat the dendê oil in a saucepan. Add the blended mixture, cumin, paprika, and salt. Cook over medium-low heat for 15 minutes, stirring often, until thick and glossy.

Add shrimp:

1. Stir in the shrimp and cook for 4 to 5 minutes, just until opaque and firm.

Serve:

1. Spoon the vatapá over rice and serve with farofa, cilantro, and lime.

Nutrition

Calories: 720kcalCarbohydrates: 74gProtein: 27gFat: 35gSaturated Fat: 15gCholesterol: 145mgSodium: 810mgFiber: 5gSugar: 8g

Notes

• Use raw shrimp so they cook gently in the finished sauce.
• If the sauce becomes too thick, loosen it with a splash of coconut milk.