Bobó de Camarão Baiano (Shrimp in Velvety Cassava & Coconut Cream) – Authentic Brazil Recipe

Salvador da Bahia coastal delicacy smothering tender shrimp in a silky cassava-and-coconut purée.

Country of Origin
🇧🇷 Brazil (South America, Americas)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Plump shrimp, Mashed cassava (or Yukon potato) purée, Diced tomatoes and peppers, Coconut milk, Dendê (or paprika) oil

Ingredients for Bobó de Camarão Baiano (Shrimp in Velvety Cassava & Coconut Cream) (4 Servings)

  • 1.25 lbs (or 2.5 cups) plump shrimp, prepped into bite-sized pieces
  • 1.5 cups mashed cassava (or Yukon potato) purée, washed and trimmed
  • 1 cup diced tomatoes and peppers
  • 1 medium onion and 3 cloves garlic, finely minced with coconut milk
  • 1.5 tbsp traditional Brazil seasoning (dendê (or paprika) oil, fresh cilantro, lime, garlic)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown plump shrimp for 5 minutes.
  2. Add minced onion, garlic, coconut milk, and dendê (or paprika) oil, fresh cilantro, lime, garlic, stirring for 2 minutes until deeply aromatic.
  3. Add mashed cassava (or Yukon potato) purée and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in diced tomatoes and peppers right before serving warm.

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