Brazilian Brothy Shrimp Rice with Green Corn, Lime and Crispy Coconut Farofa

Name: Brazilian Brothy Shrimp Rice with Green Corn, Lime and Crispy Coconut Farofa
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.1 lb large shrimp, peeled and deveined; 1 cup long-grain rice; 1 cup fresh corn kernels; 1 cup white onion, chopped; 1 cup red bell pepper, chopped; 1 1/4 cups ripe tomato, chopped; 4 cloves garlic, minced; 1 cup coconut milk; 3 cups seafood stock or water; 1/2 cup toasted cassava flour; 1/4 cup unsweetened shredded coconut; 2 tbsp butter; 2 tbsp olive oil; 2 tbsp lime juice; 1 tsp lime zest; 1/4 cup fresh cilantro, chopped; 3 tbsp chives, chopped; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1/4 tsp red pepper flakes; 1 1/4 tsp salt; 1/2 tsp black pepper

An original dish inspired by Brazil’s coastal flavors: brothy, creamy rice cooked with shrimp, fresh corn, bell pepper, tomato, and light coconut milk, finished with lime and a crisp cassava-coconut farofa.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g large shrimp, peeled and deveined (without cola, divided en dos partes)
220 g long-grain rice (enjuagado)
165 g fresh corn kernels (of 2 mazorcas approx.)
150 g white onion, chopped
120 g red bell pepper, chopped
200 g ripe tomato, chopped
12 g garlic, minced
240 ml coconut milk
720 ml seafood stock or water (hot)
70 g toasted cassava flour (for the farofa)
25 g unsweetened shredded coconut
28 g butter (divided)
30 ml olive oil (divided)
30 ml lime juice (freshly squeezed)
2 g lime zest
16 g fresh cilantro, chopped
15 g chives, chopped
4 g sweet paprika
1 g ground cumin
0.5 g red pepper flakes (optional)
8 g salt (or to taste)
1 g black pepper (or to taste)

Nutrition facts

per serving

528 kcal

Calories

29 g

Protein

46 g

Carbs

25 g

Fat

4 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
1. In a bowl, combine the shrimp with 1 tablespoon (15 ml) olive oil, sweet paprika, cumin, half of the minced garlic, 1/2 teaspoon salt, and black pepper. Let sit for 10 minutes while you prepare the remaining ingredients.
2
2. For the farofa, heat a medium skillet over medium heat. Add 1 tablespoon (14 g) butter and the shredded coconut. Cook for 1 minute, stirring, until the coconut starts to turn golden. Add the toasted cassava flour and a pinch of salt, and toast for 3 to 4 minutes more until crisp and fragrant. Set aside.
3
3. In a wide pot or deep skillet, heat the remaining 1 tablespoon (15 ml) olive oil with the remaining 1 tablespoon (14 g) butter over medium heat. Sauté the onion and red bell pepper for 4 to 5 minutes until softened.
4
4. Add the remaining garlic, chopped tomato, and red pepper flakes. Cook for 3 minutes, stirring, until the tomato releases its juices.
5
5. Stir in the rinsed rice and fresh corn. Cook for 1 minute so the rice is coated with the flavorful base.
6
6. Pour in the hot seafood stock and coconut milk. Add another 1/2 teaspoon salt, stir well, and bring to a gentle boil. Reduce the heat to medium-low and cook uncovered for 12 minutes, stirring occasionally so the rice releases starch and the broth becomes lightly creamy.
7
7. While the rice cooks, preheat the oven to 220 °C / 425 °F. Place half of the marinated shrimp on a small baking tray and roast for 5 to 6 minutes, just until pink and cooked through. Reserve for finishing the dish.
8
8. When the rice is nearly tender, add the other half of the marinated shrimp directly to the pot. Cook for 4 to 5 minutes, stirring gently, until the shrimp are cooked and the rice is brothy. If needed, add a splash of hot water to adjust the texture.
9
9. Turn off the heat and add the lime juice, lime zest, fresh cilantro, and chives. Taste and adjust with more salt or black pepper if needed.
10
10. Serve the brothy rice in shallow bowls, top with the reserved roasted shrimp, and finish with the crispy coconut farofa for textural contrast.

Chef tips

For deeper flavor, make the stock with the shrimp shells and strain it before using. The ideal texture is brothy, not dry; adjust with a few spoonfuls of hot water just before serving.

Substitutions

You can use medium-grain white rice instead of long-grain; just watch the liquid level. If toasted cassava flour is unavailable, use panko for a different, less traditional finish. Parsley can replace cilantro for a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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