Brazilian Corn and Shrimp Casserole
Experience a vibrant fusion of tropical flavors with this Brazilian Corn and Shrimp Casserole, a comforting yet exotic dish that's perfect for your next dinner table centerpiece. This recipe combines tender, succulent shrimp and sweet corn kernels simmered in creamy coconut milk, infused with aromatic spices like paprika and cumin for a rich, flavorful base. Topped with a crispy, golden layer of Parmesan and breadcrumbs, the casserole bakes to perfection in just 25 minutes. Bright notes of lime juice and fresh cilantro add a zesty finish, making every bite irresistibly fresh and satisfying. Quick to prepare in under an hour and packed with bold, authentic Brazilian flavors, this casserole is sure to become a family favorite. Serve it warm with a side of rice or crusty bread for a complete meal that delights the taste buds!
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Recipe Information
Ingredients
- 450 grams Raw shrimp, peeled and deveined
- 2 cups Fresh corn kernels (or frozen, thawed)
- 1 cup Coconut milk
- 1 cup Diced tomatoes
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a medium-sized casserole dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, paprika, and ground cumin, cooking for an additional minute until fragrant.
Add the diced tomatoes and cook for 2-3 minutes, allowing them to release their juices.
Stir in the corn kernels and coconut milk. Season with salt and black pepper. Simmer the mixture for 5 minutes, stirring occasionally.
Add the shrimp to the skillet. Cook for 3-4 minutes, or until the shrimp turn pink and are just cooked through. Turn off the heat.
Stir in the lime juice and chopped cilantro, mixing everything well.
Pour the shrimp and corn mixture into the prepared casserole dish, spreading it evenly.
In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 4771 mg | 207% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 57.2 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 949 mg | 73% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3265 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
