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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
Cook Time: 30 minutes
Total Time: 45 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

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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