Brazil, Chudda's Cuisine/Lounge
Nov 25, 2015


Brazilian shrimp in a Pumpkin is a traditional Brazilian recipe that we Brazilians enjoy all year round. It’s a stand-out centerpiece for a dinner table or you can serve it on individual plates. Shrimp in a pumpkin is a familiar “show meal” for Brazilian dinner parties or Sunday lunch with family and friends. It’s a simple dish that is going to wow yourself and your guests. So this Brazilian dish is perfect to surprise your American guests for dinner this fall!  It’s comfort food with a Brazilian Flair in the USA!


One of the things I love so much about Fall is all of the things that you can make with pumpkins. Before I moved here, I had no idea how diverse cooking with pumpkin could be. I am a pumpkin freak! Every year around this time I can’t wait for all the pumpkin flavors: coffee, bagels, pies, cream cheese, soup, etc.

Here is the one of few pumpkin dish I knew until I moved here. It’s delicious and very flavorful! You can make this dish for Thanksgiving dinner or for a nice and fun fall dinner!

I hope you enjoy this delightful entrée!



Ps: You can easily make this recipe without dendê oil and malagueta peppers. It would taste a little bit different but still a flavorful and exotic dish. I bought the dendê oil on Amazon (here)! The malagueta peppers we brought from Brazil. About the creme de leite, you can find in almost all groceries stores in the latin section. I bought it at Fred Meyer but you can find at Amazon too.  The same for farofa, here! 

Brazilian-shrimp-in-a-Pumpkin-7BRAZILIAN SHRIMP IN A PUMPKINLink of the day…

I read this article ” 10 Little Things I Do for Houseguests” and I love it.This is an excellent topic and these are great ideas.

Happy Thanksgiving!!! 

Prep time
Cook time
Total time
Recipe type: Seafood
Cuisine: Brazilian
Serves: 6
  • 2 medium pumpkin or 4-6 mini pumpkins for elegant individual portions
  • 1½ pounds medium shrimp, peeled and deveined
  • 4 large shrimp for decoration
  • 1 onion, finely chopped
  • 6 garlic cloves, finely minced
  • Green onions fresh chopped
  • 3 tablespoons olive oil
  • 1 can (10.75 oz) tomato pure
  • 1can (6 0z) tomato paste
  • 1½ cups cream cheese
  • 2 can of creme de leite
  • 1 can of tomato purée
  • 2 tb Dendê oil
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper (a taste)
  • Malagueta peppers oil (or your favorite peppers)
  • Grated parmesan cheese on top
  1. Wash and scrub the pumpkins well.
  2. Cut the top off in a lid shape and remove all the seeds.
  3. Save the seeds and you can toast and eat them!
  4. The seeds, in-fact, are concentrated sources of many health-benefiting vitamins, minerals, anti-oxidants, etc.
  5. Mix 2 spoons of sugar in water enough to fill the pumpkins.
  6. Wrap the pumpkin with aluminum foil and place on a baking sheet and put it in a preheated 350 F oven.
  7. Cook until soft when a toothpick is inserted.
  8. Set aside.
  9. Prepare the filling
  10. In a saucepan heat 2 tb dendê oil (or oil) and add the small shrimps. Add salt and pepper. Don't cook all the way to not be chewy.
  11. Later on, we will add this shrimp in the sauce and cook it more.
  12. Set aside.
  13. In a other saucepan heat olive oil and sauté onions until tender and add the garlic.
  14. Add malagueta peppers oil and oleo de dendê as much as you like. (We added 1 tb each! It's up to your taste)
  15. Add tomato pure, the tomato paste and add half cup of water and cook for 3 minutes in low temperature.
  16. Add the cooked shrimp and cook for around 5 minutes.
  17. Adjust the salt if necessary and season with pepper.
  18. With a spoon spread the cream cheese in the pumpkin around the bottom and sides.
  19. Pour the shrimp mixture into the pumpkin, filling it completely if possible.
  20. Return the filled pumpkin with the parmesan cheese sprinkled on top to the hot oven (450 F) and cook for 10 minutes or until the cheese is melted or golden.
  21. Remove from the oven, then place the pumpkin on a large serving platter or, if it is a small pumpkin serve on the plate.
  22. Sprinkle the surface of the shrimp mixture with chopped parsley and green onions.
  23. Serve along with rice.
  24. As soon as everyone is served the shrimp filling (if you are using a large pumpkin) you can help your guests cut the pumpkin into pieces. I like to also have a dish with the shrimp cream on the table set aside for this moment.

Don’t forget to PIN on your Gluten Free/Shrimp/Pumpkin Boards on Pinterest!!

Brazilian shrimp in a Pumpkin Beijos and Tchau!! 

Ludmilla Ramos and Marilyn Chudda
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26 comentários
  1. Camile - 25/11/2015 - 12h34

    This sounds delicious!! Next time I’m in the mood to try a new dish this will be it. My brother and sister have both been to Brazil. Im going to ask them if they were lucky enough to try this dish. Thanks for sharing.

    • Camile,

      This dish is delicious and easy to make. I hope they had the chance to try it while they were there!!
      Happy Thanksgiving!!

      Beijos e Tchau!

  2. Natalie @ A Fit Philosophy - 25/11/2015 - 13h16

    OMG! YUMMMMM!!!!

  3. Hilary | For the Love of Basil - 25/11/2015 - 14h20

    Holy what?! Oh my, my husband would seriously die over this!

  4. Ashleigh - 25/11/2015 - 20h28

    This is seriously a delish looking soup! I’ve never seen anything like it. Thank you for sharing your recipe!

  5. Matt @ Plating Pixels - 25/11/2015 - 22h51

    How fun! Now that’s a unique twist on fall flavors.

  6. Tamara Andersen - 27/11/2015 - 02h12

    Oh my goodness! This is a gorgeous dish, and sounds delicious… I will have to pin it for later 🙂

  7. Amanda - 27/11/2015 - 17h04

    I never would have thought of this, but it looks delicious! I have been craving shrimp!

  8. Rachel @ Simple Seasonal - 28/11/2015 - 01h19

    What a dramatic presentation and fabulous combination of flavors! I’d love to give this one a try!

  9. KC the Kitchen Chopper - 28/11/2015 - 13h30

    I just love the idea of this shrimp in a pumpkin dish. It’s so beautiful and like you say it’s a fall “Show stopper”. I can’t wait to try this. YUM!

  10. Mary @ StrawmarySmith - 30/11/2015 - 00h46

    This is such a cool recipe! I love new ways to use shrimp 🙂 Can’t wait to try it!

  11. Brian Jones - 02/12/2015 - 06h43

    What a great sounding dish, wonderful!

  12. Shelby @ Go Eat and Repeat - 03/12/2015 - 18h43

    Wow, this is beautiful! I love those little pumpkin bowls!

  13. Mark, CompassandFork - 04/12/2015 - 03h22

    What a fantastic sounding dish. I will have to try this one out!

  14. Adriana @changingplate - 04/12/2015 - 03h37

    As usual your images are stunning and recipe beautiful! Look forward to trying this X

  15. Lynn | The Road to Honey - 04/12/2015 - 10h24

    WoW! This is such an elegant dish. . .sure to impress any and all dinner guests. I’m also curious about the Brazilian flavors here. . .something I definitely would like to explore in the future. .

  16. What a lovely dish! I love shrimp, but I’ve never thought to cook them in a pumpkin! Que Rico!!! I can’t wait to try it!

  17. Joy @ Joy Love Food - 04/12/2015 - 22h20

    This shrimp dish sounds delicious and I love that you’ve served it in a pumpkin, so pretty and festive!

  18. Kathrina - 05/12/2015 - 14h54

    This dish is certainly a showstopper! It sounds delicious! I like the presentation too. I’m always looking to mix things up and this flavor combination sounds like a good way to do that. Thanks for sharing!

  19. Gloria @ Homemade & Yummy - 05/12/2015 - 17h44

    What a beautiful way to serve both pumpkin and shrimp. Sounds wonderful…and your photos are awesome!

  20. Vicky @AvocadoPesto - 07/12/2015 - 19h17

    Yum love the sound of this. I love any recipes with shrimp but never thought of pairing shrimp with pumpkin – love it!

  21. Barely Vegan - 08/12/2015 - 02h48

    Wow, I am so intrigued by this recipe. It looks absolutely amazing. 🙂

  22. Sara @ Life's Little Sweets - 10/12/2015 - 15h12

    Wow, I love Shrimp, what a great flavor combination!

  23. Amanda - 05/10/2016 - 11h52

    You didn’t mention when to put the creme de leite in?

    • Hi Amanda,
      I’m sorry about that!! You add the creme de leite when you add the shrimp in the sauce. You turn off the heat and add the creme de leite. I will fix the recipe.

      Thank you very much for letting me know!!

      Beijos and Tchau!


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Peel the skin off of the jalapeños and small dice.

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