Vatapá: Creamy Brazilian Shrimp Stew with Coconut Milk

Ingredient Overview & Simple Swaps

You’ll need:

• Shrimp (300g, about 10 oz):
  Peeled and deveined, fresh or frozen. Medium size works perfectly.

• Coconut milk (200ml, about ¾ cup + 1 tbsp):
  Full-fat for the creamiest stew, but light works too.

• Onion (1 small, 50g):
  Finely diced.

• Tomatoes (2 small, 100g, diced):
  Fresh is best, but half a can works in a pinch.

• Oil (2 tbsp):
  Neutral—for sautéing. Palm oil (dendê) is traditional for unique Bahian flavor, but vegetable or sunflower works if not available.

• Salt (1 tsp):

Optional Traditional Additions

• Garlic, bell pepper, or ginger: Sauté with onions.

• Chopped peanuts or cashews, fresh bread crumbs, or ground dried shrimp: For classic thickness and umami.

• Cilantro or parsley: For a fresh garnish.

• Chili pepper or sauce: If you love a bit of heat.

Nutrition Facts (Per Serving, 1/3 recipe, no rice)

• Calories: ~305 kcal

• Protein: 20g

• Carbohydrates: 8g

• Fat: 20g

• Fiber: 2g

• Sodium: ~900mg

• Excellent source of: Protein, B vitamins, heart-healthy fats

(Add 200 kcal and 44g carbs per cup of cooked rice.)

Step-By-Step Instructions: Easy Vatapá at Home

1. Sauté the Aromatics

• Heat oil in a deep skillet or saucepan over medium heat.

• Add onion (and bell pepper or garlic if using). Sauté 2–3 minutes until fragrant.

• Add diced tomatoes and cook about 5 minutes, stirring, until starting to soften and break down.

2. Add Shrimp, Coconut Milk, and Simmer

• Add shrimp to the pan.

• Pour in the coconut milk and sprinkle with salt.

• Mix well, raise the heat slightly, and bring to a gentle simmer.

3. Finish Cooking

• Simmer uncovered, stirring occasionally, for 15 minutes—until shrimp are pink and firm, and sauce is thick and creamy.

• Taste and adjust salt if needed.

• (Optional: For extra-thick vatapá, blend in a handful of peanuts, cashews, or stale bread softened in coconut milk.)

4. Serve

• Ladle hot vatapá over fluffy white rice or serve with crusty bread.

• Garnish with cilantro, lime wedges, or chili sauce for extra bite.

Tips & Tricks for Perfect Vatapá

• Don’t overcook shrimp: Add small shrimp at the end of simmering. They cook fast!

• Want it thicker? Add blended peanuts, cashews, or soaked bread for a traditional touch and richer sauce.

• For real Bahian flavor: Use a mix of coconut oil and a tablespoon of palm oil (dendê) if you can find it.

• Make it your own: Add fish, cooked chicken, or mixed veggies.

• Meal prep: Vatapá keeps in the fridge for up to 2 days; reheat gently.

Creative Serving Ideas

• With white rice: The traditional pairing.

• In a bowl with farofa: Toasted manioc flour for crunch.

• With French bread: Sop up all that creamy stew!

• As a filling: Use as an empada or hand pie filling, or tuck into sandwich rolls.

• Topped with lime and chili sauce: For brightness and heat.

Frequently Asked Questions (FAQ)

Q: Is Vatapá spicy?
A: Not by default, but you can add chili or serve with hot sauce for a spicy kick.

Q: Can I use fish instead of shrimp?
A: Absolutely! White fish or a mix of seafood is delicious.

Q: Is this gluten-free?
A: Yes, as written. Bread or peanuts are sometimes blended into the broth—use gluten-free if needed.

Q: Can I freeze Vatapá?
A: The texture of shrimp changes in the freezer, but the stew base freezes well. Add fresh shrimp after thawing and simmer until just cooked.

Q: Where can I find palm oil?
A: Look in African or Latin specialty stores, but regular vegetable oil is a fine swap.