Brazilian · intermediate
Brazilian Coconut Cassava Shrimp Bobó
A silky Bahian coastal seafood skillet featuring tender shrimp folded into a spiced cassava and coconut milk purée finished with aromatic red palm oil.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place peeled cassava chunks in a medium pot, cover with salted water, bring to a boil, and cook for 18-20 minutes until fork-tender.
- 02
Drain cassava, transfer to a blender with full-fat coconut milk, and process until completely smooth and velvety.
- 03
Season peeled shrimp with lime juice, half a teaspoon of salt, and black pepper.
- 04
Heat red palm oil in a large skillet over medium-high heat, add shrimp, and cook for 2 minutes until just pink, then remove to a plate.
- 05
In the same skillet, add diced onion, red bell pepper, and minced garlic, sautéing for 4-5 minutes until tender and fragrant.
- 06
Pour the blended cassava coconut purée into the skillet with the vegetables and simmer gently over medium-low heat for 5 minutes.
- 07
Fold the seared shrimp and chopped cilantro into the simmered cassava purée, heating for 2 minutes before serving hot.
A LITTLE KITCHEN KNOW-HOW
Cassava Emulsification
Blending hot starchy roots with coconut milk creates a rich natural thickening agent without flour or cornstarch.
Notes from the kitchen
- Do not overcook the shrimp during the initial sear as they will finish cooking in the hot cassava purée.
- If the cassava purée feels too thick while blending, loosen it with 2 to 3 tablespoons of warm water.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.