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Brazilian Bobó de Camarão, plated and ready to serve

Brazilian Bobó de Camarão, Creamy Bahian Shrimp in Coconut Purée

Bobó de camarão is pure comfort: plump shrimp folded into a silky purée enriched with coconut milk and dendê. In Bahia the purée is made from cassava, which is far too starchy for keto. Cauliflower, cooked until very soft and blended smooth, takes its place beautifully and soaks up every bit of flavor.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 4 servings
Calories: 390kcal

Ingredients

  • 1 1/2 pounds large shrimp peeled and deveined
  • 2 tablespoons lime juice
  • 1 teaspoon fine sea salt divided
  • 3 1/2 cups cauliflower florets
  • 1 1/4 cups full-fat coconut milk divided
  • 2 tablespoons dendê (red palm) oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 small tomato seeded and chopped
  • 1/2 red bell pepper finely chopped
  • 1/4 cup chopped fresh cilantro

Instructions

  • Toss the shrimp with the lime juice and half of the salt and set aside while you make the purée.
  • Boil or steam the cauliflower until very tender, about 12 minutes. Drain well, then blend with 1/2 cup of the coconut milk until completely smooth.
  • Heat the dendê oil in a large skillet over medium heat. Cook the onion, garlic, tomato and bell pepper, stirring, until soft, about 6 minutes.
  • Add the shrimp and cook for 2 minutes, just until they begin to turn pink. Lift them out with a slotted spoon.
  • Stir the cauliflower purée and the remaining coconut milk into the pan. Simmer for 5 minutes, stirring often, until thick and creamy. Season with the remaining salt.
  • Return the shrimp to the pan and simmer for 2 to 3 minutes more, until just cooked through. Stir in the cilantro and serve.

Notes

Squeeze the cooked cauliflower in a clean towel before blending if it seems wet; a watery purée will make the bobó thin. Pull the shrimp out of the pan early and return them at the end so they stay tender instead of rubbery.
Chef's Tip: Simmer the shrimp shells in 1 cup of water for 10 minutes, strain, and use a few spoonfuls of this quick stock to loosen the purée. It deepens the seafood flavor.
Keto Swap: Traditional bobó is built on boiled and mashed cassava (aipim or mandioca), which is very high in carbohydrates. Cauliflower purée gives the same creamy body for a fraction of the net carbs.
Success Tip: Serve the bobó in small bowls with cauliflower rice, or spoon it into hollowed, roasted bell pepper halves for a colorful dinner-party presentation.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 390kcal | Protein: 38g | Fat: 24g | Fiber: 2.6g
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