Brazilian Dendê Oil Coconut Milk Shrimp Marinade

Name: Brazilian Dendê Oil Coconut Milk Shrimp Marinade
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: ¼ cup (60 ml) dendê oil (Brazilian palm oil), at room temperature; ⅓ cup (80 ml) unsweetened coconut milk; ¼ cup (60 ml) fresh lime juice, from about 3 limes; 4 cloves (20 g) garlic cloves, minced; ⅓ cup (12 g) fresh cilantro, finely chopped; ¼ medium (40 g) red onion, minced; 1 pepper (15 g) serrano chile, minced, seeds removed for less heat (optional); ½ teaspoon (2½ g) ground cumin; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, aromatic marinade inspired by Brazilian coastal cuisine, combining the distinctive nutty richness of dendê oil with creamy coconut milk, bright citrus, and fresh herbs. Perfect for grilling, pan-searing, or roasting shrimp with authentic tropical flavor. The marinade infuses shrimp in just 30–45 minutes, making it ideal for weeknight dinners.

Prep: 10 min
Cook: —
Wait: 35 min
Total: 45 min
Makes: Enough to marinate 1.5 lb (680 g) shrimp

Save to My Kitchen Jump to recipe

Steps

Before you start

Peel and devein shrimp, leaving tails on if desired
Gather all aromatics fresh (limes, garlic, cilantro)
Have a shallow bowl or zip-top bag ready for marinating

1
Combine oils and coconut milk
- In a small bowl, whisk together the dendê oil (60 ml / ¼ cup) and unsweetened coconut milk (80 ml / ⅓ cup) until smooth and well blended.
- The mixture will be creamy and golden.
+ Show details− Hide details
Ready when: Mixture is smooth and uniform
Tip: Whisk well to ensure the oils and coconut milk fully emulsify; if the mixture splits slightly while marinating, it's still fine—just give it a stir before using.
2
Build the flavor base
- Add the fresh lime juice (60 ml / ¼ cup), minced garlic (20 g / 4 cloves), minced red onion (40 g), and chopped cilantro (12 g / ⅓ cup) to the oil mixture.
- Stir well to combine all aromatics evenly throughout.
+ Show details− Hide details
Ready when: All ingredients are evenly distributed
Tip: Chop the cilantro and onion as finely as possible so they disperse evenly and flavor the shrimp uniformly during marinating.
3
Season the marinade
- Stir in the ground cumin (2.5 g / ½ teaspoon), kosher salt (3 g / ½ teaspoon), and freshly ground black pepper (0.5 g / ¼ teaspoon).
- If using serrano chile, mince it finely and add it now, adjusting the seeds based on your heat preference.
- Taste and adjust salt and lime juice as needed.
+ Show details− Hide details
Ready when: Seasonings are fully dissolved and balanced
Tip: Remove the serrano seeds if you prefer a milder marinade; the heat will build during marinating, so don't oversalt—you can always adjust at the table.
4
Marinate the shrimp
- Place peeled and deveined shrimp (about 1.5 lb / 680 g) in a shallow marinating bowl or zip-top bag.
- Pour the dendê marinade over the shrimp, ensuring all pieces are well coated.
- Cover the bowl or seal the bag, then refrigerate for 30–45 minutes.
- Stir or shake gently halfway through if time allows.
+ Show details− Hide details
Ready when: Shrimp are evenly coated and have absorbed color from the marinade
Tip: Do not marinate longer than 45 minutes—the acid in the lime juice will begin to cook and firm the shrimp, making them tough. Marinate just before you plan to cook them.

Good to know

Tips

Dendê oil has a low smoke point (around 350°F / 176°C); use the marinated shrimp for pan-searing over medium-high heat, grilling, or roasting in the oven rather than deep-frying.
Reserve a spoonful of the raw marinade before adding shrimp to use as a finishing sauce or dipping condiment after cooking—the raw aromatics brighten the final dish.
For a creamier marinade, increase coconut milk to ½ cup (120 ml) and reduce dendê oil to 3 tablespoons (45 ml); the shrimp will absorb more sauce.
Serve marinated shrimp with steamed white rice, black beans, and fresh lime wedges to complete an authentic Brazilian plate.

Make ahead

Prepare the marinade (without the shrimp) up to 2 days ahead and store in an airtight container in the refrigerator. Bring it to room temperature for 15 minutes before adding shrimp.

Storage & reheating

Use immediately after the 30–45 minute marinating window. Any leftover marinade (without shrimp) keeps refrigerated in an airtight jar for up to 3 days. Do not store marinated shrimp—cook immediately after marinating to ensure food safety.

Substitutions

dendê oil (Brazilian palm oil) → extra-virgin olive oil mixed with 1 teaspoon tomato paste or annatto oil. Lacks the distinctive dendê flavor but provides similar color and richness; annatto oil is a closer substitute if available.
unsweetened coconut milk → heavy cream or cashew cream. Changes the flavor profile but maintains richness and creaminess; use equal amounts.
fresh cilantro → fresh parsley or mint. Parsley gives a milder herbal note; mint adds brightness but shifts the flavor away from traditional Brazilian.
serrano chile → fresh jalapeño or malagueta pepper (if available). Jalapeño is milder and more widely available; malagueta is traditional to Brazil and closer in heat.