A keto adaptation of the creamy and exotic Brazilian shrimp bobó. Plump shrimp are cooked in a luxurious, fragrant sauce made with coconut milk, dendê (palm) oil, bell peppers, onions, a touch of tomatoes, and cilantro. The traditional manioc (cassava) purée, which is high in carbs, is replaced with a smooth and velvety cauliflower purée to maintain the dish's signature creamy texture and richness while keeping it keto-compliant.

Key ingredients

Shrimp, coconut milk, dendê oil, onions, bell peppers (red, green), small amount of tomatoes, cilantro, garlic, lime juice, salt, pepper, cauliflower (for purée), butter/cream (for purée).

If you order it anyway

Explicitly request the 'Keto Bobó' version, specifying that the manioc purée (creme de mandioca) is replaced with cauliflower purée. Confirm no added sugar in the sauce or coconut milk. Ensure that the tomato content is minimal.

If you order it anyway, say this (Portuguese)

Para o Bobó de Camarão Keto, por favor, com puré de couve-flor em vez de mandioca. Confirme que o molho e o leite de coco não têm açúcar, e o tomate é mínimo.

For the Bobó de Camarão Keto, please ensure it's made with cauliflower purée instead of manioc. Confirm no added sugar in the sauce or coconut milk, and minimal tomato.

Watch out for

Tomatoes and bell peppers contribute natural sugars; a restaurant portion can be generous. Hidden sugars in some coconut milk brands or added by the chef. Cauliflower, while low-carb, can accumulate carbs in very large portions.

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.