Shrimp and Okra
Bring the vibrant flavors of the South to your table with this savory Shrimp and Okra recipe, a one-skillet wonder brimming with bold Cajun spices and wholesome ingredients. Tender shrimp and fresh okra are the stars of this dish, enhanced by the aromatic trio of onions, bell peppers, and garlic, and gently simmered in a rich tomato and stock-based sauce. The addition of Cajun seasoning and smoked paprika infuses every bite with smoky, spicy-sweet warmth. Perfect for weeknight dinners, this hearty recipe is ready in just 45 minutes and can be served over fluffy white rice or paired with crusty bread to soak up the flavorful juices. Packed with wholesome veggies and protein, Shrimp and Okra is a satisfying, gluten-free dish bursting with robust Southern charm.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 cups Fresh okra (sliced into 1/2-inch pieces)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 1 medium Bell pepper (chopped, any color)
- 3 cloves Garlic (minced)
- 2 cups Fresh tomatoes (diced) or canned diced tomatoes
- 1 cup Chicken or vegetable stock
- 1 tablespoon Cajun seasoning
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 cups Cooked white rice (optional, for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the chopped onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the sliced okra to the skillet and cook for 5 minutes, stirring occasionally, to remove some of the sliminess.
Add the diced tomatoes (fresh or canned) and chicken or vegetable stock to the skillet. Stir to combine.
Sprinkle in the Cajun seasoning, smoked paprika, salt, and black pepper. Stir well.
Cover the skillet and let the mixture simmer over medium-low heat for 10 minutes, allowing the flavors to meld and the okra to become tender.
Add the shrimp to the skillet and stir gently to combine. Cook uncovered for about 5-7 minutes until the shrimp turn pink and are cooked through.
Taste the dish and adjust seasonings if needed.
Remove the skillet from the heat and garnish with freshly chopped parsley.
Serve hot over cooked white rice or alongside crusty bread. Enjoy!
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4944 mg | 215% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 27.7 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 572 mg | 44% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3886 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
