Ingredients
- 700 g peeled shrimp
- 1 can coconut milk (400 ml)
- 3 tablespoons palm oil (dendê)
- 1 onion, in rings
- 1 red bell pepper, in rings
- 1 green bell pepper, in rings
- 3 tomatoes, sliced
- 4 garlic cloves
- 1 bunch cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Marinate the shrimp with lime, salt, pepper and garlic for 15 minutes.
- Put half the onion and the remaining garlic in the mixing bowl, 4 sec/speed 5.
- Add the palm oil and sauté 4 min/120°C/speed 1.
- Layer the onion, bell peppers, tomato and shrimp in the mixing bowl.
- Pour in the coconut milk and scatter the cilantro on top.
- Set 18 min/100°C/reverse/spoon speed without stirring.
- Adjust the salt and serve with white rice and pirão.
Tips
- Don't overcook so the shrimp stay juicy.
- Shake the mixing bowl instead of stirring with a spoon.
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