Brazilian shrimp bobo with coconut-yuca mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Brazilian shrimp bobo with coconut-yuca mash

Great for Entertaining

Brazilian shrimp bobo with coconut-yuca mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 640 Calories/Serving

30–40 Minutes

Sweet-starchy (but still paleo) mashed yuca root pairs with Brazilian fish stew for a comfort-food mash-up that’s equally good for a dinner gathering or a quiet night in.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 yellow onion
  • 3 or 4 cloves peeled fresh garlic
  • 1½ ounces roasted red peppers
  • 5 ounces yuca root
  • 1 lime
  • 3 tablespoons diced tomatoes
  • ½ cup coconut milk
  • ¼ pound chopped kale
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp (with tails)
  • Shrimp spice blend (chili powder - ground coriander - ground cumin - sweet paprika - granulated garlic)
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro
  • ¼ teaspoon cayenne (optional)

Nutrition per serving

Calories 640, Total Fat 28g (36% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 450mg (20% DV), Total Carb. 59g (21% DV), Fiber 9g (32% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Crustacean Shellfish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • Peel and finely chop enough yellow onion to measure 1 cup.
  • Finely chop, press, or grate enough garlic to measure 1 tablespoon. Divide into two equal portions, one for the yuca mash and one for the kale.
  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Peel the yuca; cut in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Juice half the lime; cut half into wedges for garnish.


Cook the yuca mash

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in half the garlic and cook until fragrant, about 1 minute. Stir in the roasted red peppers and tomatoes and cook until warmed through and the liquid is thickened slightly, 1 to 2 minutes. Season with salt and pepper.
Add the yuca, coconut milk, and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the yuca is very tender, 13 to 15 minutes. Remove from the heat. Using a masher, fork, or the back of a spoon, coarsely mash the yuca mixture with the liquid; do not overmash (some lumps are okay). Stir in 1 teaspoon lime juice.
While the yuca cooks, prepare the rest of the meal.


Cook the kale

In a medium frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Stir in the remaining garlic and cook until fragrant, about 1 minute. Add the kale and cook, stirring occasionally, until the kale is just wilted, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.
While the kale cooks, start preparing the shrimp.


Prep and cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. In a medium bowl, toss the shrimp with the spice blend; coat lightly with oil and season lightly with salt and pepper.
In the same pan used for the kale, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp.
While the shrimp cook, prepare the garnishes.


Prep the garnishes

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro.


Transfer the yuca mash to individual bowls and top with the shrimp. Sprinkle with as much cayenne as you like and garnish with the scallions and cilantro. Serve the kale and lime wedges on the side.