1 kg of clean shrimp
2 tablespoons of salt
1 peppercorn, crushed
1 large onion (150 g), sliced into rings
1 medium green pepper (115 g), sliced into rings
1 medium red bell pepper (130 g), sliced into rings
1/4 cup of chopped cilantro
2 tablespoons of lime juice
1 coconut milk can (200 ml)
2 tablespoons of dendê oil
1 kg of clean shrimp
2 tablespoons of salt
1 peppercorn, crushed
1 large onion (150 g), sliced into rings
1 medium green pepper (115 g), sliced into rings
1 medium red bell pepper (130 g), sliced into rings
1/4 cup of chopped cilantro
2 tablespoons of lime juice
1 coconut milk can (200 ml)
2 tablespoons of dendê oil
In a bowl, season the shrimp with salt and peppercorn
In a large skillet, alternate layers of shrimp, onion, green pepper, and red bell pepper
Sprinkle with cilantro and drizzle with lime juice, coconut milk, and dendê oil
Cover and cook over high heat, stirring occasionally with a wooden spoon, until the vegetables are tender (about 15 minutes)
Remove from heat and serve
315 calories per serving