Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Serves 4

"I grew up with this recipe in northeast Brazil," says Perlla Fonvielle. These days, she makes it with wild Oregon shrimp.

How to Make It

Step 1

Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

Step 2

Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.

Step 3

Note: Nutritional analysis is per serving without rice.

Ratings & Reviews

Sounded amazing...

May 09, 2015
I followed the recipe as written, and it seems like it's missing something, the spice level was perfect, but the overall flavor was bland to me...

Easy and Delicious

March 19, 2015
This is so easy and absolutely delicious!  I serve it with a simple but slightly spicy cucumber salad and everyone loves it.

Lumpy52's Review

February 21, 2015

dineworleans's Review

January 28, 2015
OMG! made this tonight because I had everything in the pantry and didn't feel like cooking and my husband and I ate *way* more than we should. I felt like taking the sauce and just drinking it by itself. No changes to the recipe other than using microwave rice. This is a keeper and will happily serve to company.

Hannelize's Review

January 21, 2015
I really like this recipe. Did not expect much but thought I would give it a try and it was quite tasty. I made it exactly as written. I would definitely serve it to company - those who like spicy and shrimp.