Smoky paprika shrimp simmered in coconut milk over rice, inspired by Bahia's seafood cooking.
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.
Serves 6
Toss shrimp with half the garlic, half the paprika, and 1 tablespoon lime juice. Let sit 10 minutes while you prep everything else.
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.
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.
Add tomatoes and cook 5 minutes until they break down. Stir in coconut milk and simmer 5 minutes until slightly thickened and rosy-orange.
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.
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.
Buy shrimp with shells on and simmer the shells in the water for the rice for a deeper seafood flavor.
Full-fat canned coconut milk gives a richer sauce than the boxed kind sold for drinking.
If you can find dende (palm) oil, swap in 1 tablespoon for a more traditional Bahian color and flavor.
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.
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.
Shrimp-and-coconut dishes are a hallmark of Bahia's Afro-Brazilian cuisine, rooted in West African cooking techniques brought by enslaved people and adapted with Brazilian coconut, cassava and palm oil. Moqueca and arroz de camarao remain everyday dishes in coastal households from Salvador to Rio.
Yes, just thaw them fully and pat dry before seasoning so they sear rather than steam in the pan.
A mix of heavy cream and a splash of coconut extract works in a pinch, though the flavor will be noticeably less tropical.
You likely used light coconut milk or didn't simmer it long enough; use full-fat canned coconut milk and let it reduce for the full 5 minutes before adding shrimp.
Per serving (360g / 12.7 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
