Ingredients

• 500 g Shrimp (peeled, deveined)
• 2 tablespoons Dendê oil (red palm oil)
• 1 tablespoon Olive oil
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1 medium Red bell pepper (sliced)
• 1 medium Green bell pepper (sliced)
• 2 medium Tomatoes (diced)
• 400 ml Coconut milk (unsweetened)
• 2 tablespoons Lime juice
• 1/2 cup Fresh cilantro (chopped)
• 1 small Fresh bird's eye chili (optional, minced)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Season the shrimp with salt and pepper.

2. 2

   In a large pot or earthenware dish, heat the dendê oil and olive oil over medium heat. Sauté the onion until translucent.

3. 3

   Add the garlic, red and green bell peppers, and tomatoes. Cook for 5 to 7 minutes, until the vegetables soften slightly.

4. 4

   Stir in the coconut milk and bird's eye chili (if using). Bring to a simmer, then reduce heat and let it cook for 10 minutes.

5. 5

   Add the shrimp and lime juice. Cook just until the shrimp are pink and opaque, about 3 to 5 minutes, avoiding overcooking.

6. 6

   Remove from heat and generously stir in the fresh chopped cilantro.

7. 7

   Serve immediately, traditionally with white rice.