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One Pot Shrimp in Coconut Sauce

What has the power to transport you back home when you are far, far away and missing it terribly? For me, it is food!  I confess the rich and diverse cuisine of my home country makes impossible to choose only one dish. When I think about home, several dishes spring right to mind. This creamy one pot shrimp in coconut sauce (camarão no leite de coco) had the power to transport my sweet Brazil onto my plate this time — and all the memories of those good old days. It is easy, summery, comforting — and SUPER delish… just like home!


This shrimp in coconut sauce (or camarão no leite de coco) is a trip to Ceará, a state in my Northeastern region where the recipe originally comes from. It is still a trip to Bahia, an Afro-Brazilian state in that same region since the dish is somewhat similar to its famous Bahian-style seafood stew known as Moqueca de Camarão.  What it makes the dish a bit different from moqueca is the absence of  palm oil and chunky vegetables. Note that cream cheese, basil, and red jalapenos were added to our Shrimp in Coconut Sauce — as they reflect our personal touch to the traditional recipe.


But the thing is, its aroma while cooking on the stove top still announces all of  its boldness of flavor and contrasting textures… something very Northeastern, very home-sweet-home.


Time is not a problem in this case. This shrimp in coconut sauce can be prepared in about 30 minutes… and using simple ingredients such as jumbo shrimp, vegetables, coconut milk, fresh herbs, and spices.  It can preferably be served over white rice — or noodles if you desire.


It is Latin food at its best!

Most importantly, it is a trip to the amazing flavors of tropical Brazil… home for me and an awarding and economical trip for you! 😉


As they say in Bahia, AXÉ!!! (a Yoruba language term meaning ‘power’ or ‘energy’)… and in Ceará, OXE! (Oh, wow!)


Adults BrentwoodHome Pillow


Easy Shrimp in Coconut Sauce
Prep time
Cook time
Total time
A quick, creamy, and delicious One Pot Shrimp in Coconut Sauce with blended vegetables to serve over rice or noodles. It is dinner made easy and fabulous!
Recipe type: Main
Cuisine: Brazilian (Inspired)
Serves: 4
  • 1 ½ pounds jumbo raw shrimp (deveined, both shell and tail removed)
  • 5 Tablespoons vegetable oil, divided
  • 3 gloves garlic (1 minced and 2 coarsely chopped)
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • ½ large white or yellow onion, peeled and coarsely chopped
  • 1 large orange or red bell pepper, de-seeded and sliced
  • ½ cup canned diced tomatoes
  • 2 large basil leaves (plus more to garnish)
  • 2 Tablespoons chopped cilantro or parsley (plus more to garnish)
  • 1 cup canned coconut milk
  • ⅓ cup chicken or vegetable broth
  • 2 Tablespoons lime juice (about 1 large lime, juiced)
  • 1 teaspoon ground ginger
  • 1 teaspoon sweet paprika (optional)
  • 2 oz cream cheese, softened
  • 1 red jalapeno pepper, thinly sliced (optional)
  1. Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables..
  2. Heat a large skillet over medium heat with 2 Tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes. Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.
  3. Add the 2 remaining Tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or it until starts getting pink. Transfer the shrimp to a plate or bowl.
  4. Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables and blend everything until vegetables are completely ground and mixture is homogeneous. Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes. Add the cream cheese and stir until melted and the sauce is creamy and homogeneous. Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired. Serve over white rice (preferably) or noodles. Enjoy!


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16 Responses to One Pot Shrimp in Coconut Sauce

  1. Deb|EastofEdenCooking July 5, 2016 at 12:55 pm #

    Oh my, the sauce sounds heavenly! I adore shrimp so this recipe will be made soon, serving with a big pot of rice to capture all that outstanding flavor. Bravo!

  2. Anna @ shenANNAgans July 6, 2016 at 5:12 am #

    Yes, food is what connects me to home or memories of home too.
    I absolutely need this shrimp recipe in my life, what an amazing combination of tastes and flavours, loving that cheeky hint of cream cheese so much. Hope you are well my friend. 🙂

  3. John/Kitchen Riffs July 6, 2016 at 9:36 am #

    Food carries such memories, doesn’t it? And this dish could carry nothing but good memories! SO nice — I’ll bet the flavor of this is wonderful. Good stuff — thanks.

  4. Chris Scheuer July 6, 2016 at 2:11 pm #

    This sounds wonderful and such a fun new way to use coconut milk. I just happen to have a big bag of shrimp in the freezer…

  5. Amira July 7, 2016 at 5:15 pm #

    Food always bring people together and also bring memories back, with the delicious smell of mothers and grandmothers cooking, food can bring tears to my eyes- those kind that are not from smelling onions :). Love your recipe and it is indeed colored for summer.

  6. Sugar et al. July 7, 2016 at 6:55 pm #

    This is a life changing dish. So wonderful yet simple to make. I just love coconut flavoured sauces and gravies and this one is flavoured with spices as well. Ca’t wait to try it! It’s going to make a gorgeous Friday night dinner.

  7. Mi Vida en un Dulce July 11, 2016 at 11:52 am #

    Bahia…I’m still dreaming with Bahia.

  8. Raymund July 11, 2016 at 2:42 pm #

    I will definitely need a lot of rice with that super delicious sauce!

  9. Fran @ G'day Souffle' July 14, 2016 at 9:57 pm #

    I could use some of that ‘Axé’ now to lift me out of the chilly winter here in Adelaide. This looks like a lovely dish. It reminds me of a dish I did called ‘Coconut Curried Shrimp’, but without the curry spice. Thanks so much!

  10. Arriana October 11, 2016 at 12:56 pm #

    I made this! it’s so delicious! I didn’t have to alter the recipe at all. Perfect… I am going to add this to my recipe box! Thank you thank you!


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