Antonio Xavier de Lima is a rich, coconut-infused shrimp stew from the coastal regions of Brazil, where it is often served as a celebratory main course. This dish combines the sweetness of coconut milk with the briny depth of shrimp, brightened by lime and fresh herbs. It works because the sauce is gently simmered to meld flavors before the shrimp are added, ensuring they stay tender and never overcook.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
- 2 tbsp (30 ml) lime juice, freshly squeezed
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) coconut milk, full-fat
- 1 cup (240 ml) fish stock or shrimp stock (or water)
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1/2 cup (20 g) fresh cilantro, chopped, plus more for garnish
- 1 tbsp (15 ml) lime juice, extra for finishing
Instructions
- In a medium bowl, toss the shrimp with the first 1 tbsp (15 ml) lime juice, 1/2 tsp (2.5 g) salt, and black pepper. Set aside while you prepare the sauce.
- Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and tomato paste; cook for 1 minute until fragrant and the paste darkens slightly.
- Pour in the coconut milk, stock (or water), smoked paprika, cayenne (if using), and remaining 1/2 tsp (2.5 g) salt. Stir to combine.
- Bring the sauce to a gentle simmer, then reduce heat to low. Let it bubble softly, uncovered, for 15 minutes, stirring occasionally, until slightly thickened and the flavors meld.
- Add the shrimp to the sauce in a single layer. Cook for 3–4 minutes, until the shrimp are pink and opaque. Do not overcook; they will continue to cook in the hot sauce.
- Remove from heat. Stir in the chopped cilantro and the extra 1 tbsp (15 ml) lime juice. Taste and adjust salt if needed.
- Serve hot, garnished with more cilantro and lime wedges if desired.
Tips
- Shrimp size: Use large (21–25 per lb) shrimp. If using smaller, reduce the cooking time to 2–3 minutes. If using larger, increase by 1 minute.
- Stock substitute: If you don’t have fish or shrimp stock, use water with a pinch of salt or a low-sodium chicken stock. The flavor will be slightly less briny but still good.
- Don’t boil the coconut milk: A hard boil can cause the sauce to separate or curdle. Keep it at a gentle simmer.
- Acid balance: The lime juice at the end brightens the dish. If you prefer more tang, add another teaspoon. If you don’t have lime, use lemon juice.
Serving Suggestions
Serve this stew over steamed white rice or with crusty bread to soak up the sauce. A side of sautéed greens, like collard greens or spinach, balances the richness. For a complete Brazilian meal, add a simple salad of sliced tomatoes and onions with olive oil and vinegar.
Variations
- Add fish: Replace half the shrimp with firm white fish like cod or halibut, cut into chunks. Add the fish 2 minutes before the shrimp, as it takes slightly longer.
- Vegetarian version: Omit the shrimp and use vegetable stock. Add 1 cup (150 g) of diced firm tofu or chickpeas in the last 5 minutes of simmering. The dish won’t have the same briny flavor, but it will be hearty.
- Spicy kick: Add a chopped fresh red chili (like malagueta or serrano) with the garlic for more heat.
- Dende oil: For a more authentic Brazilian flavor, replace 1 tbsp (15 ml) of the neutral oil with dendê (palm oil). It adds a distinctive orange color and earthy flavor. Dendê is available in Brazilian markets; if you can’t find it, use annatto oil or extra paprika.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. Do not boil, as shrimp can become rubbery. Reheat until the internal temperature reaches 165°F (74°C) as per USDA FSIS guidelines for leftovers. Freeze for up to 2 months in a freezer-safe container, but note that the texture of the shrimp may soften upon thawing.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat them dry before marinating. Frozen shrimp are often already cooked; if so, reduce the cooking time to 2 minutes just to heat through.
What is the best coconut milk to use? Full-fat canned coconut milk is best for a rich, creamy sauce. Light coconut milk will make a thinner sauce; you may need to simmer it longer to thicken.
Can I make this ahead of time? You can make the sauce up to 2 days ahead and refrigerate it. When ready to serve, reheat the sauce to a simmer, then add the shrimp and cook as directed. This prevents the shrimp from overcooking.
Is this dish spicy? The base recipe is not spicy; it has only a hint of cayenne (optional). If you omit the cayenne, it is mild and suitable for children. Add more chili if you prefer heat.
What if I don’t have fish stock? Use water or chicken stock. To mimic the seafood flavor, you can add a small piece of kombu (seaweed) while simmering, then remove it before adding shrimp.
How do I know the shrimp are cooked? The shrimp will turn pink and curl slightly. The flesh should be opaque and firm to the touch. Cook until the internal temperature reaches 145°F (63°C) as per USDA FSIS for fish and shellfish, but they will finish cooking in the residual heat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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