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Shrimp and Okra in Coconut Milk

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings
Calories 298kcal
Author Liza Agbanlog

Ingredients

  • 1 lb head-on large shrimp
  • 2 tbsp olive oil
  • ¼ cup chopped shallot
  • 1 1 inch piece ginger , peeled and julienned
  • 4 cloves garlic , chopped
  • 8 oz fresh okra
  • 2 cups coconut milk
  • 2 serrano peppers
  • Salt and pepper to taste
  • 2 tbsp tomato sauce
  • 2 cups loosely 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.
  • Serve hot with steamed rice.

Nutrition

Calories: 298kcal | Carbohydrates: 7g | Protein: 21g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 229mg | Sodium: 759mg | Potassium: 461mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1500IU | Vitamin C: 20.5mg | Calcium: 197mg | Iron: 4.9mg