Brazilian Shrimp Soup

Name: Brazilian Shrimp Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 pound large shrimp; 1 pound yuca; 3 tablespoons Dende oil; ½ large yellow onion; ½ large red bell pepper; ½ large yellow bell pepper; 2 large tomatoes; 2 garlic cloves; ½ cup green onion; 1 cup canned coconut milk; ½ tablespoon minced Malagueta pepper; 1½ limes; salt and ground pepper to taste

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 people
Calories
5317 kcal
Course
Main Course
Cuisine
Brazilian

Brazilian Shrimp Soup

Soren Pugh

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This Brazilian Shrimp Soup (Bobó de Camarão) is an easy Brazilian recipe made with shrimp and vegetables cooked in a creamy yuca and coconut milk sauce. Serve it with rice and farofa and enjoy one of the best seafood soups ever!

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Ingredients

Servings

1 pound large shrimp peeled, deveined, and tail removed
1 pound yuca peeled and boiled -- or cassava (NOTE: You can find it in the produce aisle of Walmart or in the frozen aisle with other Latin products. It comes in a bag, already peeled. You can boil it from frozen but it will take a few extra minutes). If you prefer, use white yams (not potatoes) for making this shrimp soup but the flavor won't be the same.
3 tablespoons Dende oil divided, or red palm oil (NOTE: you may replace it with a mild vegetable oil such as canola mixed with 2 teaspoon turmeric but be aware the flavor won't be the same)
½ large yellow onion sliced (or white onion)
½ large red bell pepper deseeded and sliced
½ large yellow bell pepper deseeded and sliced
2 large tomatoes blanched, deseeded, and sliced (SEE INSTRUCTIONS) -- or you can use about 1 cup of canned diced tomatoes, drained
2 garlic cloves minced
½ cup green onion chopped and divided (or cilantro)
1 cup canned coconut milk use ¾ cup for a thicker soup if you prefer -- if you are not a fan of coconut milk, you can use heavy cream or half-and-half but the taste won't be the same.
½ tablespoon minced Malagueta pepper or Tabasco or cayenne pepper -- For a milder pepper, use jalapeno
1½ limes divided
salt and ground pepper to taste

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Instructions

Blanching: To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end. Using a slotted spoon, plunge the tomato into boiling water for about 20 seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin. If using canned diced tomatoes, skip this step!
In a medium bowl, season the shrimp with salt and ground pepper. Drizzle with the juice of 1 lime. Reserve in the fridge.
In a large pot, pour enough water to cover the peeled yuca or cassava, and sprinkle 1 tablespoon of salt. Boil for about 18-20 minutes or until very tender or falling apart. Drain and then when warm enough to handle, remove the woody fiber in the middle of the cooked cassava.
Meanwhile, in a large pan over medium heat, sautée the onion and bell peppers in 2 tablespoons of dendê oil for about 3 minutes, stirring now and then. Add the tomatoes and sautée for 2 minutes more. Then, add the garlic and ¼ cup green onions or cilantro. Sautée for about 30 seconds.
Blend the sautéed vegetables with the coconut milk and the boiled yuca in the blender until homogenous.
Let the blended mixture cook over medium heat for about 7 minutes, stirring every so often. Add the shrimp, peppers, and the remaining 1 tablespoon of dendê or palm oil. Let cook for about 3 minutes or just until the shrimp is cooked or turned pink.
Remove from the heat, adjust the salt, and add the juice of ½ lime and ¼ cup cilantro or green onions. Stir well.
Serve over white rice. Enjoy our shrimp soup! NOTE: This shrimp soup is even more delicious the next day.

Notes

How to Store
How to Store
How to Store
Fridge:
Fridge:
Store this Brazilian shrimp soup in an airtight container in the fridge for up to 2-3 days.
Store this Brazilian shrimp soup in an airtight container in the fridge for up to 2-3 days.
Freezer:
Freezer:
You may freeze it in a freezer-safe container for up to 2 months but be aware after reheating, the shrimp may be overcooked and become chewy. Also, you may have to add a touch of broth or coconut milk to thin the sauce.
You may freeze it in a freezer-safe container for up to 2 months but be aware after reheating, the shrimp may be overcooked and become chewy. Also, you may have to add a touch of broth or coconut milk to thin the sauce.
Thaw
Thaw
it in the fridge overnight.
it in the fridge overnight.
To reheat
To reheat
, place the shrimp soup in a saucepan and reheat it over medium-low, stirring often, until hot. Serve immediately!
, place the shrimp soup in a saucepan and reheat it over medium-low, stirring often, until hot. Serve immediately!
Fridge: Store this Brazilian shrimp soup in an airtight container in the fridge for up to 2-3 days.
Freezer: You may freeze it in a freezer-safe container for up to 2 months but be aware after reheating, the shrimp may be overcooked and become chewy. Also, you may have to add a touch of broth or coconut milk to thin the sauce.
Thaw it in the fridge overnight.
To reheat, place the shrimp soup in a saucepan and reheat it over medium-low, stirring often, until hot. Serve immediately!

Nutrition Information

Show Details

Calories 531.7kcal (27%) Carbohydrates 57.2g (19%) Protein 19.9g (40%) Fat 26.5g (41%) Saturated Fat 18.1g (91%) Polyunsaturated Fat 1.4g Monounsaturated Fat 4.7g Trans Fat 0.01g Cholesterol 142.9mg (48%) Sodium 674.2mg (28%) Potassium 894.2mg (26%) Fiber 5.9g (24%) Sugar 7.6g (15%) Vitamin A 1382.1IU (28%) Vitamin C 93.6mg (104%) Calcium 121.2mg (12%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 5317 kcal

% Daily Value*

Calories	531.7kcal	27%
Carbohydrates	57.2g	19%
Protein	19.9g	40%
Fat	26.5g	41%
Saturated Fat	18.1g	91%
Polyunsaturated Fat	1.4g	8%
Monounsaturated Fat	4.7g	24%
Trans Fat	0.01g	1%
Cholesterol	142.9mg	48%
Sodium	674.2mg	28%
Potassium	894.2mg	19%
Fiber	5.9g	24%
Sugar	7.6g	15%
Vitamin A	1382.1IU	28%
Vitamin C	93.6mg	104%
Calcium	121.2mg	12%
Iron	2.2mg	12%