A plate of steamed shrimp with corn, carrots and green vegetables.
Images  © Noel Cunningham

“This is a healthy twist on a popular Caribbean dish – steamed fish and okra – but this time Im leaving out the fish.  I love shrimp and I love okra so combining these two ingredients was a no brainer.” – Chef Noel Cunningham, Cuisine by Noel 

Course: Main Dish, Seafood, Vegetables
Cuisine: Caribbean, Jamaican
Servings: 4
Author: Steamed Shrimp with Okra
  • 1 lb shrimp peeled and deveined
  • Salt & pepper to taste
  • 1 pk. Grace Fish Tea Soup Mix or 1 cup fish stock
  • 2 cups okra sliced
  • 2 cups water
  • 1/2   cup coconut milk
  • 1/2 small onion julienne
  • 1 scotch bonnet pepper
  • 3 sprig thyme
  • 2 stalks escallion
  • 1 medium carrot
  • 2 cloves garlic
  • 2 Tbsp. olive oil
  1. Marinate shrimp with salt and pepper and set aside. In a bowl, mix together fish tea mix or fish stock with water, strain to remove noodles and set aside.
  2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, scotch bonnet pepper, carrot, garlic and okra, stirring occasionally until just beginning to soften, about 3 minutes. Add fish stock, coconut milk, butter, scallion and thyme. Bring to a boil.
  3. Add shrimp to sauce, lower flame and cook for 3 to 5 minutes until shrimp turns pink and just cooked through (If overcooked, shrimp will become rubbery). Remove from heat.
  4. Serve with rice or Jamaican water cracker.
The recipe Steamed Shrimp With Okra appeared first on Chef Noel Cunningham.
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Noel Cunningham


Noel is a Jamaican chef who creates culinary experiences that bring people together with great food.

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