Thoroughly rinse produce and pat dry. Place a colander in the sink. Peel and cut onion into strips. Stem and mince cilantro. Trim zucchini, halve lengthwise, and cut into 1/2” slices. Halve tomatoes. Zest and quarter lime. Stem, seed, and slice yellow pepper into strips. Peel and cut rutabaga into 1” dice. Rinse shrimp and pat dry. Season shrimp with 1/2 tsp. Brazilian seasoning and a pinch of salt and pepper. No zester? You can use a peeler to zest lime. Be careful to remove just the outer green skin, as the white "pith" underneath is bitter.

Bring a small pot with rutabaga and lightly salted water to a boil. Reduce to a simmer and cook until rutabaga is tender, about 12-15 minutes. Strain and return to pot. Mash with 2 Tbsp. coconut milk. If mash appears dry, add more coconut milk 1 Tbsp. at a time and mash until desired consistency is reached. Season to taste with salt and pepper. Cover and set aside.

Warm a medium non-stick pan over high heat. Add 1 tsp. olive oil, onion, zucchini, yellow pepper, and half the lime zest. Cook until vegetables are tender, about 5-6 minutes. Season to taste with salt and pepper. Transfer to a plate and return pan to medium-high heat. No need to wipe pan.

Add 1 tsp. olive oil and shrimp to pan and cook for 2-3 minutes on each side or until deeply caramelized and firm and a minimum internal temperature of 140 degrees is reached. Transfer to plate with vegetables and cover with foil. Return pan to medium-high heat. No need to wipe pan.

Add remaining coconut milk, halved tomatoes, tomato sauce, remaining Brazilian seasoning, and cilantro (reserving a bit for garnish) to pan. Cook for 4-6 minutes, or until thickened. Season to taste with salt, pepper, and juice from 2 lime quarters. The lime juice adds a nice acidity to cut the rich coconut milk, but you may not need all the lime juice. Taste after one squeeze, and add more if desired.

Ladle sauce on a plate. Place a scoop of rutabaga mash in center of plate and arrange vegetables around the mash. Top with shrimp and garnish with remaining cilantro, lime zest, and any remaining lime quarters.