Caribbean Okra and Shrimp Recipe

This Caribbean Okra and Shrimp recipe is a simple, spicy, and flavourful stew featuring plump shrimp, crisp okra and scotch bonnet peppers.

Caribbean Okra and Shrimp is a simple, flavour-packed stew inspired by traditional Guyanese fry okra and shrimp with a Jamaican twist. Tender shrimp, fresh okra, tomatoes, curry, thyme, and spicy scotch bonnet peppers come together in a light, savoury broth that’s perfect served with rice, festival, fried plantains, or boiled green bananas.

One of the best things about this recipe is that it comes together quickly while still delivering bold Caribbean flavours. Better yet, when prepared properly, the okra stays tender with just a slight bite rather than becoming slimy, making this a great recipe even for people who aren’t usually fans of okra.

Whether you’re already familiar with Caribbean cooking or looking to try something new, this easy shrimp and okra stew is a delicious weeknight meal that feels both comforting and full of vibrant flavour.

Frequently Asked Questions

Tips for Best Results

• Pat the okra dry before slicing to help reduce excess moisture and prevent sliminess.
• Use fresh okra whenever possible. Firm, bright green pods will give you the best texture.
• Don’t cut the okra too small. Keeping the pieces about 1 inch thick helps them stay intact while cooking.
• Avoid stirring the stew excessively after adding the okra, as this can break it down and make it slimy.
• Don’t skip the tomatoes or lime juice. Their acidity helps balance the flavours and keeps the okra’s texture pleasant.
• Add the shrimp at the very end. Shrimp cook quickly and can become rubbery if overcooked.
• Season with salt last. This helps preserve the texture of the okra while it cooks.
• Adjust the heat level to suit your taste. Remove the seeds from the scotch bonnet for milder heat or add extra pepper for more spice.
• Serve immediately for the best texture. The okra stays slightly crisp and the shrimp remain perfectly tender.

Storage & Reheating

• Refrigerate:
  Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze:
  Allow the stew to cool completely before transferring to freezer-safe containers or bags. Freeze for up to 3 months.
• Reheat:
  Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid overcooking the shrimp during reheating.
• Keep in mind:
  The texture of the okra may soften slightly after freezing, so this dish is best enjoyed fresh.

Ingredients and Substitutions

• Vinegar – Vinegar is commonly used when seasoning shrimp in Caribbean cooking. It adds brightness and helps flavour the shrimp before cooking.
• Soy sauce – Adds savoury depth and seasons the shrimp as it marinates.
• Oil – Vegetable oil or olive oil is fine here. Anything really neutral flavoured.
• Curry powder – We use Jamaican style curry powder. Any yellow curry powder should be fine.
• Onion – Yellow or white onion.
• Scallions – You might know them as green onions or spring onions. Jamaicans call them scallions.
• Garlic – You can add more if you really like to. I wouldn’t add less.
• Bell pepper – I use red because the sweetness works really well with this dish.
• Scotch bonnet – The scotch bonnet is pretty hot, so be sure you wear gloves when handling it. If you want to reduce the heat then de-seed the pepper before slicing. You can substitute with any other hot pepper you like.
• Tomatoes – I typically use canned tomatoes, but you can also use fresh plum tomatoes if you like.
• Thyme – Fresh sprigs of thyme are best, I usually use dry sprigs because we usually buy it in bulk and dry the whole thyme sprigs as they are.
• Water – Water keeps the broth light, but seafood stock can be used for additional flavour.
• Okra – Fresh okra gives the best texture. Choose small, firm pods whenever possible and avoid frozen okra for this recipe.
• Shrimp – Large fresh shrimp, you can use extra large as well here. Make sure they are cleaned well. You can cook with or without the tails on. I usually cook this with the tails off as it’s easier to eat, I kept them on in the photos for aesthetics.
• Lime juice – Adds a hint more acid that plays well with the other flavours. You could substitute with lemon if necessary but I prefer lime here.
• Salt – Balances all the flavours and makes each one really shine. It’s important not to season until the end so the okra stays crisp.

Looking for More Caribbean-Inspired Recipes?

If you enjoyed this Caribbean Okra and Shrimp recipe, here are a few more Caribbean-inspired dishes packed with bold flavours and comforting ingredients.

• Rasta Pasta
  This Rasta Pasta recipe combines tender jerk chicken, colourful bell peppers, and a creamy sauce for a flavour-packed Jamaican-inspired dinner.
• Jamaican Rice and Peas
  This authentic Jamaican Rice and Peas recipe features coconut milk, thyme, and kidney beans for a classic side dish that pairs perfectly with Caribbean mains.
• Jamaican Pumpkin Beef Soup
  This hearty Jamaican Pumpkin Beef Soup is loaded with beef, vegetables, and dumplings for a comforting family meal.
• Jerk Chicken with Pineapple Salsa
  Sweet, spicy, and full of flavour, this Jerk Chicken with Pineapple Salsa is an easy dinner that brings Caribbean-inspired flavours to your table.

Caribbean Okra and Shrimp

Yields: 6 Servings | Prep time: 10 Mins | Cook time: 20 Mins

Ingredients

• 1 tbsp (15 mL) vinegar
• 1 tbsp (15 mL) soy sauce
• 3 tbsp (45 mL) vegetable oil
• 2 tbsp (30 mL) Jamaican curry powder
• 1 medium onion, chopped
• 3 scallions, sliced into 1-inch (2.5 cm) pieces
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 Scotch bonnet pepper, finely chopped (or another hot chili pepper)
• ¼ tsp freshly ground black pepper
• 1 can (14.5 oz/411 mL) diced tomatoes
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 cup (250 mL) water
• 1 lb (454 g) fresh okra, trimmed and cut into 1-inch (2.5 cm) pieces
• 1 lb (454 g) large shrimp, peeled and deveined
• 2 tbsp (30 mL) lime juice
• ½ tsp sea salt, or to taste

Directions

1. Combine the shrimp, vinegar, and soy sauce in a bowl. Let marinate for 20 minutes.
2. Heat the oil in a large pot over medium-high heat. Add the curry powder and cook, stirring constantly, for 1 minute.

1. Add the onion, scallions, garlic, bell pepper, Scotch bonnet pepper, and black pepper. (Image 1)
2. Cook until the onions are softened and translucent. (Image 2)

1. Stir in the diced tomatoes, thyme, water, and okra.
2. Cover and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring as little as possible to prevent the okra from breaking down. (Image 3)
3. Add the shrimp along with any remaining marinade, then stir in the lime juice and salt.(Image 4)
4. Cover and simmer for 2 to 3 minutes, or until the shrimp are pink, opaque, and cooked through. Taste and adjust seasoning if needed.
5. Serve hot with rice, rice and peas, festival, or boiled green bananas.

Continue to Content

Yield: 6 Servings

Caribbean Okra and Shrimp

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Caribbean Okra and Shrimp recipe is a simple, spicy, and flavourful stew featuring plump shrimp, crisp okra and scotch bonnet peppers.

Print

Ingredients

• 1 tbsp (15 mL) vinegar
• 1 tbsp (15 mL) soy sauce
• 3 tbsp (45 mL) vegetable oil
• 2 tbsp (30 mL) Jamaican curry powder
• 1 medium onion, chopped
• 3 scallions, sliced into 1-inch (2.5 cm) pieces
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 Scotch bonnet pepper, finely chopped (or another hot chili pepper)
• ¼ tsp freshly ground black pepper
• 1 can (14.5 oz/411 mL) diced tomatoes
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 cup (250 mL) water
• 1 lb (454 g) fresh okra, trimmed and cut into 1-inch (2.5 cm) pieces
• 1 lb (454 g) large shrimp, peeled and deveined
• 2 tbsp (30 mL) lime juice
• ½ tsp sea salt, or to taste

Instructions

1. Combine the shrimp, vinegar, and soy sauce in a bowl. Let marinate for 20 minutes.
2. Heat the oil in a large pot over medium-high heat. Add the curry powder and cook, stirring constantly, for 1 minute.
3. Add the onion, scallions, garlic, bell pepper, Scotch bonnet pepper, and black pepper. Cook until the onions are softened and translucent.
4. Stir in the diced tomatoes, thyme, water, and okra.
5. Cover and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring as little as possible to prevent the okra from breaking down.
6. Add the shrimp along with any remaining marinade, then stir in the lime juice and salt.
7. Cover and simmer for 2 to 3 minutes, or until the shrimp are pink, opaque, and cooked through.
8. Taste and adjust seasoning if needed.
9. Serve hot with rice, rice and peas, festival, or boiled green bananas.

Notes

Note: The salt is added at the end to prevent the okra from getting slimy.
Great Tip: If you find the heat too strong, add more lime juice to cut it.

Recommended Products

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Nutrition Information:

Yield:

6

Serving Size:

1½ cups (350 mL)
Amount Per Serving: Calories: 211Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 160mgSodium: 1074mgCarbohydrates: 13gFiber: 6gSugar: 5gProtein: 20g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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