Name: Brazilian Garlic Shrimp & Veggie Stir-Fry with Farofa
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 large shrimp, peeled and deveined; 1 tbsp olive oil; 3 cloves garlic, finely minced; 1/2 small zucchini, sliced into half-moons; 1/2 red bell pepper, sliced into thin strips; 1/2 yellow bell pepper, sliced into thin strips; 1/4 tsp smoked paprika; 1/4 tsp sea salt; 1/8 tsp black pepper; Juice and zest of 1 lime (plus wedges for serving); 2 tbsp fresh cilantro, chopped (plus more for garnish); 1/3 cup farofa (toasted cassava flour, store-bought or homemade)

Brazilian Garlic Shrimp & Veggie Stir-Fry with Farofa

miradu

This Brazilian Garlic Shrimp & Veggie Stir-Fry is a vibrant, summery dish that’s loaded with flavor and color. Large, juicy shrimp are tossed with sweet bell peppers and zucchini, then kissed with garlic, smoked paprika, and fresh lime juice for a true Latin American fusion. Farofa, the toasted cassava flour classic, adds a savory crunch and a taste of Brazil, making the meal feel festive and unique. Quick to prepare and bursting with aroma, this recipe is a perfect solo dinner for warm California evenings. Don’t forget a squeeze of fresh lime and a sprinkle of cilantro for that final burst of sunshine!

Ingredients

Instructions

Pat shrimp dry with paper towels. Season with a pinch of salt, pepper, and half the lime zest.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until just pink and curled. Remove and set aside.
In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Add zucchini and both bell peppers. Stir-fry for 3-4 minutes until veggies begin to soften but retain some crunch.
Sprinkle smoked paprika, remaining salt, and black pepper over the veggies. Return shrimp to the skillet. Toss everything together for 1 minute.
Squeeze the juice of 1 lime over the stir-fry and add chopped cilantro. Stir to combine, then remove from heat.
To serve, spoon the shrimp and veggies onto a plate. Sprinkle with farofa on the side (or serve with brown rice if preferred). Garnish with extra cilantro and lime wedges.