Authentic Brazilian Shrimp Bobó Recipe

If you love shrimp, you’ll love Brazilian Shrimp Bobó. It’s a hearty, rich, and vibrant dish packed with flavor, color, and satisfying texture. This is truly the kind of dish that defines a complete meal. Today, you’ll learn how to make this authentic Brazilian delicacy. Let’s get cooking!

Ingredients for Shrimp Bobó:

Stock:

• 1.1 lbs (500g) Shrimp shells;
• 1 tbsp Dendê oil (red palm oil);
• 1 tbsp Extra-virgin olive oil;
• 6 cups (1.5 liters) Water (room temperature);
• 4 Garlic cloves;
• 2 Bay leaves;
• 1/2 Onion;
• 1 stalk Celery.

Bobó:

• 1.5 lbs (700g) Shrimp, peeled and deveined;
• 1/2 Lemon (juiced);
• 2 cups (480ml) Shrimp stock;
• Salt and black pepper to taste;
• 1.1 lbs (500g) Cooked cassava (yuca/manioc);
• 1/2 Onion, diced;
• 1 Red bell pepper, diced;
• 1 Yellow bell pepper, diced;
• 1 Tomato, seeded and diced;
• 6 Garlic cloves, minced;
• 1 Fresno chili (or other red chili), minced;
• 3/4 cup (200ml) Coconut milk;
• 2 tbsp Dendê oil (red palm oil);
• 2 tbsp Extra-virgin olive oil;
• Fresh cilantro to taste.

How to Make Shrimp Bobó:

Stock:

1. In a pot, combine the dendê oil and olive oil and heat over medium-high heat.
2. Add the washed and drained shrimp shells and sauté until golden.
3. Add all the remaining stock ingredients.
4. Pour in the 6 cups of room-temperature water.
5. Bring to a boil, then reduce heat and simmer for 40 minutes.
6. Strain through a fine-mesh sieve and set aside.

Bobó:

1. Season the cleaned shrimp with salt, black pepper, and the lemon juice.
2. Let them marinate for 5 to 10 minutes.
3. In a large pan, heat the dendê oil and olive oil.
4. Sear the shrimp in batches, cooking quickly on both sides. Don’t overcrowd the pan, or they will boil in their own liquid instead of searing.
5. Remove the seared shrimp and set aside in a bowl.
6. In the same pan (don’t wash it—all that flavor is in the pan!), add the onion, red bell pepper, and yellow bell pepper. Sauté for about 7 minutes.
7. Add the garlic and sauté for another minute.
8. Add the tomato and the chili pepper; cook until softened.
9. Transfer this sautéed mixture to a blender. Add the cooked cassava and the shrimp stock. Pulse until you have a thick, creamy texture.
10. Be careful not to over-blend; it’s nice to have some small chunks of cassava remaining.
11. Pour the cream back into the pan. Stir in the coconut milk, the remaining dendê oil, and salt to taste. Mix well.
12. Once it starts to simmer, reduce heat and add the shrimp and fresh cilantro. Cook for just two minutes.
13. Transfer to a serving dish and enjoy!
14. Bon appétit!

Did you know?

Shrimp Bobó is an iconic Brazilian dish, especially popular in the Northeastern region. It’s made by sautéing shrimp in a luxurious cassava cream sauce, flavored with coconut milk, dendê oil, onion, garlic, and traditional regional spices.

Did you like this recipe? Share it! We have many more delicious, authentic Brazilian dishes on our site!