Bahian-Style Shrimp Stew

A type of palm oil, dende oil’s orange color and nutty flavor make it a staple ingredient in Brazilian cooking. Substitute palm oil if dende oil is unavailable.

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 3⁄4 lb. frozen cooked tiger shrimp, shelled and deveined
  • 1 small white onion
  • 2 cloves garlic
  • 2 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 1 Tbsp. freshly squeezed lemon juice
  • 1⁄2 tsp. granulated sugar
  • 3⁄4 cup thin coconut milk
  • 1⁄2 cup thick coconut milk
  • 3 Tbsp. dende oil
  • 1⁄2 tsp. salt
  • Freshly ground black pepper
  • 1 Tbsp. chopped fresh cilantro leaves


  • Rinse the frozen shrimp under warm running water until thawed. Pat dry on paper towels. Peel and finely chop the onion and garlic.
  • In a large frying pan, heat the olive oil. Add the chopped onion and garlic. Cook over medium heat until the onion is soft and translucent (5 to 7 minutes). Stir in the tomato paste, lemon juice, and sugar. Cook briefly, then add the coconut milk and dende oil. Bring to a boil. Add the chopped shrimp, salt, and pepper. Stir in the cilantro leaves. Cook over medium heat for 5 more minutes. Serve hot.