This shrimp and okra in coconut milk dish consists of a delicious and creamy sauce. Serve this shrimp and okra dish with steamed rice and you have a satisfying meal.
Course Main Course
Keyword coconut milk, okra, shrimp
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 5servings
Calories 298kcal
Author Liza Agbanlog
Ingredients
1lbhead-on large shrimp
2tbspolive oil
¼cupchopped shallot
11 inchpiece ginger, peeled and julienned
4clovesgarlic, chopped
8ozfresh okra
2cupscoconut milk
2serrano peppers
Salt and pepper to taste
2tbsptomato sauce
2cupsloosely packed pepper leaves or spinach
Instructions
Trim the tendrils off the shrimp with scissors and then rinse under cold running water. Drain and then set aside.
Heat the oil in a large skillet over medium high heat. Add the shallot and ginger, and sauté for 2 minutes. Add the garlic and sauté for 30 seconds.
Add the okra and sauté for 1 minute. Add the coconut milk and bring to a boil. Cook, stirring frequently, on medium heat for 5 minutes.
Add the shrimp and serrano peppers, and cook for 3 minutes, or until shrimp turns pink. Season with salt and pepper, to taste.
Add the tomato sauce and stir to combine with the mixture. Stir in the pepper leaves.