Bobó de Camarão com Purê de Couve-Flor
Shrimp Bobó with Cauliflower Mash
Yes, with a tweak: essential to replace the manioc (yuca) puree with cauliflower puree. About 12g net carbs per serving, on the higher side for Brazilian food, so watch the portion.
What it is
A vibrant and creamy Bahian dish featuring succulent shrimp cooked in a rich sauce of coconut milk, dendê oil, bell peppers, tomatoes, garlic, and cilantro. Served over a silky cauliflower puree, providing a keto-friendly alternative to the traditional manioc puree.
Key ingredients
Shrimp, coconut milk, dendê oil, bell peppers, onions, garlic, tomatoes, cilantro, lime juice, cauliflower, heavy cream, salt, pepper.
How to make it keto
Essential to replace the manioc (yuca) puree with cauliflower puree. Confirm no flour or starch is used as a thickener in the sauce, and no added sugars.
Say this to the waiter (Portuguese)
Bobó de Camarão, por favor. Substitua o puré de mandioca por puré de couve-flor. Confirma que o molho não tem farinha ou amido e sem açúcar adicionado?
Bobó de Camarão, please. Replace manioc puree with cauliflower puree. Confirm no flour or starch thickeners and no added sugars in the sauce.
Watch out for
Restaurant might use manioc puree by default. Hidden sugars in tomato paste or coconut milk if not prepared from scratch.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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