Bobó de Camarão (Purê de Couve-flor)
Keto Bobó de Camarão (Cauliflower Base)
Yes, with a tweak: the most critical modification is to explicitly request cauliflower puree instead of traditional cassava (mandioca/aipim) puree. About 12g net carbs per serving, on the higher side for Brazilian food, so watch the portion.
What it is
A luscious and creamy Brazilian shrimp stew typically known for its thick cassava (mandioca) puree base. This keto adaptation replaces the high-carb cassava with a velvety mashed cauliflower puree, combined with rich coconut milk, distinctive dendê oil, and a medley of aromatic spices, creating an authentic flavor profile with a keto twist.
Key ingredients
Shrimp, cauliflower, full-fat coconut milk, dendê oil, onions, garlic, bell peppers, tomatoes, cilantro, lime juice, ginger, salt, black pepper.
How to make it keto
The most critical modification is to explicitly request cauliflower puree instead of traditional cassava (mandioca/aipim) puree. Ensure no flour or sugar is added to the sauce, and confirm the use of full-fat coconut milk.
Say this to the waiter (Portuguese)
Para o Bobó de Camarão, por favor, purê de couve-flor em vez de purê de mandioca/aipim. Confirme que o molho não tem farinha ou açúcar, e é com leite de coco gordo.
For the Bobó de Camarão, I need cauliflower puree instead of mandioca/aipim puree. Confirm no flour or sugar in the sauce, and full-fat coconut milk.
Watch out for
The primary risk is the use of cassava; hidden sugars in tomato products, spice mixes, or to balance acidity.
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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