Brazilian Shrimp Stew with Toasted Coconut Rice, Roasted Pineapple and Lime Farofa

Name: Brazilian Shrimp Stew with Toasted Coconut Rice, Roasted Pineapple and Lime 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; 2 tbsp lime juice; 4 cloves garlic, minced; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 cups fresh pineapple, cubed; 1 tsp sweet paprika; 1 cup long-grain white rice; 1/3 cup unsweetened shredded coconut; 1 1/2 cups water; 1 cup yellow onion, chopped; 2 tbsp butter; 1 cup cassava flour; 2 tsp lime zest; 1/4 cup fresh cilantro, chopped; 1 cup red bell pepper, sliced; 3/4 cup crushed tomato; 1 cup coconut milk; 1/2 tsp ground cumin; 1 tsp red chili, minced; 1/4 cup scallions, sliced

An original recipe inspired by coastal Brazilian flavors: shrimp simmered in a light tomato, bell pepper, coconut milk and lime sauce, served with toasted coconut rice, spiced roasted pineapple, and a crunchy cassava farofa with butter and lime zest.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g large shrimp, peeled and deveined (without cola if preferred)
30 ml lime juice (for marinar the camarones)
12 g garlic, minced (divided)
8 g salt (divided, or to taste)
2 g black pepper (divided)
30 ml olive oil (divided)
300 g fresh pineapple, cubed (for roasting)
2 g sweet paprika (for the piña)
200 g long-grain white rice (enjuagado)
25 g unsweetened shredded coconut (divided)
360 ml water (for the arroz)
150 g yellow onion, chopped (divided)
28 g butter (for the farofa)
90 g cassava flour (for the farofa)
4 g lime zest (divided)
16 g fresh cilantro, chopped (divided)
120 g red bell pepper, sliced (for the cazuela)
200 g crushed tomato (or tomato muy chopped)
240 ml coconut milk (whole)
1 g ground cumin (for the sauce)
5 g red chili, minced (optional)
25 g scallions, sliced (for terminar)

Nutrition facts

per serving

602 kcal

Calories

29 g

Protein

58 g

Carbs

28 g

Fat

5 g

Fiber

53 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
Preheat the oven to 220 °C / 425 °F. In a bowl, combine the shrimp with the lime juice, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Set aside while you prepare the rest.
2
Place the pineapple on a baking tray and toss it with the sweet paprika, 1 teaspoon olive oil, and a pinch of salt. Roast at 220 °C / 425 °F for 18 to 20 minutes, until golden at the edges. Set aside.
3
For the rice, heat a medium saucepan over medium heat and toast half of the shredded coconut for 1 to 2 minutes, stirring, until lightly golden. Add the rice and half of the chopped onion; cook for 2 minutes. Stir in the water and 1/2 teaspoon salt. Once boiling, cover, reduce the heat, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing.
4
While the rice cooks, make the farofa. In a medium skillet, melt the butter over medium heat. Add the cassava flour and the remaining shredded coconut and cook for 3 to 4 minutes, stirring, until golden and crisp. Add half of the lime zest and 2 tablespoons chopped cilantro. Mix, adjust salt if needed, and set aside.
5
In a wide skillet or stew pot, heat the remaining tablespoon of olive oil over medium heat. Sauté the remaining onion for 3 minutes. Add the remaining garlic, the red bell pepper, and the red chili if using; cook 3 minutes more.
6
Add the crushed tomato, ground cumin, the remaining salt, and the remaining black pepper. Cook for 4 minutes until the sauce thickens slightly. Stir in the coconut milk and simmer gently for 2 minutes.
7
Add the shrimp with their marinade to the stew and cook for 3 to 5 minutes, until pink and just cooked through. Turn off the heat and add the remaining lime zest, most of the remaining cilantro, and half of the scallions.
8
Serve the shrimp stew over or beside the toasted coconut rice. Add the roasted pineapple on top or on the side, sprinkle with the lime farofa, and finish with the remaining scallions and cilantro.

Chef tips

Do not overcook the shrimp so they stay juicy. If you want a deeper sauce, let the tomato mixture reduce for 2 extra minutes before adding the coconut milk.

Substitutions

You can use jasmine rice instead of long-grain rice. If you do not have cilantro, use fresh parsley, though the flavor will be less Brazilian. For a dairy-free version, replace the butter in the farofa with olive oil or plant-based butter.

What I used to make it

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

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Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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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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