Brazilian Shrimp and Coconut Rice (Arroz de Camarao)

About This Recipe

This dish draws on arroz de camarao, the shrimp-and-rice stews found up and down Brazil's coastline and especially in Bahia, where dende oil, coconut milk and malagueta chile define the Afro-Brazilian kitchen. Shrimp are quickly seared with garlic, sweet paprika and lime, then simmered briefly in a coconut-milk-enriched tomato base so the sauce turns a deep coral color and the shrimp stay plump instead of rubbery. The rice cooks separately in the aromatics' oil so every grain carries flavor before the sauce ever touches it. Cilantro and a final squeeze of lime go on at the table, never during cooking, so their brightness survives. This is a home-cook's version of a dish usually eaten at family lunches or beachside kiosks, not a substitute for a Bahian moqueca made with real dende oil and a clay pot, but it uses the same logic: quick-cooked seafood, a rich aromatic base, and rice built to soak it up.

Ingredients

Serves 6

• 700 glarge shrimp(peeled and deveined)
• 2 tbspolive oil
• 1onion(finely chopped)
• 4 clovesgarlic(minced)
• 1 tspsweet paprika
• 1malagueta or bird's eye chile(minced, optional)
• 2tomatoes(diced)
• 1 cupcoconut milk
• 2 tbsplime juice
• 1.5 cupslong-grain white rice
• 3 cupswater or shrimp stock
• 2bay leaves
• 1.5 tspfine sea salt
• 0.5 cupcilantro(chopped)

Instructions

1. 1

   Season the shrimp

   Toss shrimp with half the garlic, half the paprika, and 1 tablespoon lime juice. Let sit 10 minutes while you prep everything else.

2. 2

   Cook the rice

   Heat 1 tablespoon oil in a saucepan, add rice and stir 1 minute until translucent at the edges, then add water, bay leaves and 1 teaspoon salt. Cover and simmer 16-18 minutes until fluffy.

   Don't lift the lid while the rice cooks or it steams unevenly.

3. 3

   Build the sauce

   In a wide skillet, heat remaining oil over medium heat. Cook onion 5 minutes until soft, then add remaining garlic, paprika and chile for 1 minute until fragrant.

4. 4

   Simmer the base

   Add tomatoes and cook 5 minutes until they break down. Stir in coconut milk and simmer 5 minutes until slightly thickened and rosy-orange.

5. 5

   Cook the shrimp

   Add shrimp to the simmering sauce and cook 3-4 minutes, just until they turn pink and curl into a C shape. Overcooking makes them rubbery, so pull them the moment they're opaque.

6. 6

   Finish and serve

   Stir in remaining lime juice and half the cilantro. Serve the shrimp and sauce over the coconut rice, topped with the rest of the cilantro.

Variations

• •

  Moqueca-style: add sliced bell peppers and a drizzle of dende oil at the end for a Bahian coastal flavor.

• •

  Fish version: swap shrimp for firm white fish fillets cut into chunks, added in the last 5 minutes.

• •

  Spicier: double the malagueta chile and finish with a few dashes of hot sauce at the table.

Storage

Refrigerate shrimp and rice separately in airtight containers for up to 2 days. Reheat the shrimp gently in a covered pan over low heat with a splash of water; shrimp toughen quickly if microwaved on high.

Frequently Asked Questions