Okra and Tomato Stew with Shrimp

📍 Where this dish comes from: Clarksdale, Mississippi · The Crossroads (Highway 61 & 49)
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Okra and tomatoes are a natural pairing throughout the Gulf South, and adding shrimp turns the humble combination into a full meal. It’s a lighter, quicker stew than gumbo, but carries the same essential Lowcountry flavor.

What You’ll Need

Okra and Tomato Stew with Shrimp

A simple, brothy stew of okra, tomato, and plump shrimp, a Gulf Coast staple in its own right.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Soup

Cuisine: American

Servings: 4 servings

Calories: 280kcal

Ingredients

• 1 lb shrimp peeled and deveined
• 2 tbsp avocado oil
• 1 onion diced
• 1 green bell pepper diced
• 2 cloves garlic minced
• 1 lb okra sliced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken or seafood broth
• 1 tsp Cajun seasoning
• Salt and black pepper to taste

Get Recipe Ingredients

Instructions

• Heat avocado oil in a pot over medium heat. Add onion and bell pepper, cooking 5 minutes until softened.
• Add garlic and cook 1 minute more.
• Stir in okra and cook 4–5 minutes, until it begins to soften and lose its raw edge.
• Add tomatoes, broth, and Cajun seasoning. Simmer, uncovered, 15–18 minutes, until slightly thickened.
• Add shrimp and cook 4–5 minutes, just until pink and cooked through.
• Season with salt and pepper and serve hot.

Nutrition

Serving: 1serving | Calories: 280kcal | Protein: 24g | Fat: 14g | Fiber: 4g

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Health Benefits

• Okra contributes fiber and naturally thickens the stew without added starch.
• Shrimp adds lean protein and selenium to the dish.
• A light, broth-based stew that’s satisfying without being heavy.