Experience the vibrant flavors of the Caribbean with this hearty Shrimp and Okra Stew.
Packed with protein-rich shrimp and fiber-loaded okra, it’s naturally low in carbs and full of essential nutrients.
Creamy coconut flavors and warming spices make it comforting yet light, perfect for quick weeknight dinners or meal prep.
Easy to prepare, satisfying, and wholesome, this stew brings tropical flair to your everyday table.
Caribbean Shrimp and Okra Stew
Equipment
- 1 Dutch oven (medium size)
- 1 cutting board
- 1 chef’s knife
- 1 immersion blender (or regular blender)
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 wooden spoon
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 8 –10 fresh okra pods trimmed
- 1 ounce annatto paste
- 1 medium yuca peeled and diced
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 3 cups chicken stock
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 tablespoon curry powder
- 1 bay leaf
- 3 sprigs fresh oregano
- ¼ cup fresh lime juice
- Fresh cilantro for garnish
Instructions
- Prepare Aromatics and Infuse Oil: Start by heating 1–2 tablespoons of extra virgin olive oil in a medium Dutch oven over medium heat. Once the oil shimmers, add 1 ounce of annatto paste. Stir continuously as the paste softens and releases its vibrant red-orange color into the oil, creating a fragrant base. This step is crucial to infuse the stew with its characteristic tropical aroma.
- Sauté Onions and Garlic: Add the diced yellow onion and minced garlic to the annatto-infused oil. Stir occasionally, letting the onions become translucent and soft while the garlic turns fragrant but not brown. This gentle sauté releases natural sweetness and builds a flavor foundation for the stew.
- Incorporate Yuca and Seasonings: Add the diced yuca chunks to the Dutch oven. Sprinkle in 1 teaspoon of kosher salt, 1 teaspoon of freshly ground black pepper, and 1 tablespoon of curry powder. Gently stir to coat the yuca with the aromatic mixture. This ensures that each piece absorbs the bold Caribbean spices.
- Add Liquid and Herbs: Pour in 3 cups of chicken stock, then add 1 bay leaf and 3 sprigs of fresh oregano. Stir well to combine. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together. Simmer for 15–20 minutes, or until the yuca becomes fork-tender. Once tender, carefully remove the bay leaf and oregano stems.
- Blend the Base for Creaminess: Using an immersion blender, carefully puree the yuca and broth mixture until smooth and thick. If using a traditional blender, transfer the mixture in batches, blend until smooth, and return it to the Dutch oven. This creamy base provides a luscious texture that makes the stew hearty without being heavy.
- Add Okra to the Stew: Trim the ends of the fresh okra pods, then add them to the pureed base. Cover the Dutch oven and let the stew simmer gently for 15–20 minutes. The okra will release its natural thickening properties, giving the stew a slightly viscous, rich consistency while maintaining its vibrant green color.
- Cook the Shrimp: Add the peeled and deveined jumbo shrimp to the simmering stew. Stir gently to submerge the shrimp in the flavorful liquid. Cook for 3–4 minutes, just until the shrimp turn pink and opaque. Avoid overcooking, as shrimp can become rubbery if left too long.
- Finish with Lime Juice: Remove the stew from heat and stir in ¼ cup of fresh lime juice. This adds a bright, zesty note that balances the richness of the coconut-infused yuca and spices, enhancing the overall flavor profile.
- Garnish and Serve: Ladle the stew into individual bowls, making sure each portion has shrimp, okra, and creamy yuca base. Sprinkle with fresh cilantro leaves for color and an added layer of freshness. Serve immediately with your choice of side, such as steamed rice, crusty bread, or plantains.
Notes
- Manage Okra’s Natural Sliminess: To reduce the mucilage that makes okra slightly slippery, blanch the pods in boiling water for 2–3 minutes before adding them to the stew. This preserves their tender texture while keeping the stew creamy without being overly viscous.
- Adjust Seasoning Boldly: Caribbean cuisine is known for vibrant, aromatic flavors. Taste the stew as it simmers and feel free to increase the curry, lime, or salt to match your personal preference.
- Control Stew Thickness: For a thicker, heartier stew, mash a few pieces of yuca before blending. If you prefer a lighter consistency, add a splash of extra stock or water.
- Add More Vegetables: While this recipe keeps it simple, you can incorporate additional vegetables such as diced tomatoes, bell peppers, or celery for added texture, color, and nutrients.
- Quick Protein Swap: If shrimp is unavailable, firm white fish or chicken pieces can be substituted without altering the overall flavor profile.
Chef’s Secrets for Maximum Flavor
The secret to a truly flavorful Caribbean Shrimp and Okra Stew lies in building layers of taste.
Start by gently blooming the annatto paste in oil—it releases a subtle nutty flavor and rich color that defines the dish.
Sautéing onions and garlic until soft brings out their natural sweetness, balancing the heat and spice of curry.
Using fresh herbs like oregano and finishing with lime juice elevates the flavor complexity, while pureeing the yuca creates a creamy, luxurious base without heavy cream.
Avoid overcooking shrimp—they only need a few minutes to turn tender and succulent.
Serving Suggestions for Tropical Enjoyment
This stew pairs beautifully with fluffy steamed rice or quinoa to soak up its rich, flavorful broth.
For a lighter option, serve it alongside roasted vegetables or a crisp green salad.
Tropical sides like fried plantains, cassava chips, or warm corn tortillas enhance the Caribbean experience.
Garnishing with fresh cilantro or a sprinkle of lime zest adds freshness and visual appeal.
This recipe is also excellent for meal prep—store portions in airtight containers for a quick, satisfying lunch or dinner throughout the week.
Storage Tips to Maintain Freshness
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
When reheating, do so gently over low heat to prevent overcooking the shrimp or breaking down the okra excessively.
For longer storage, freeze in individual portions for up to 2 months.
Thaw overnight in the refrigerator and reheat slowly.
Avoid microwaving at high heat, which can make the shrimp rubbery and change the texture of the okra.
Always add a squeeze of fresh lime juice after reheating to refresh the flavors.
Frequently Asked Questions
1. Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp works well, but thaw them completely in the refrigerator before cooking.
Pat them dry to avoid excess water diluting the stew’s flavor. Cook thawed shrimp for the same 3–4 minutes, just until pink and opaque.
2. How can I reduce the stew’s thickness?
If you prefer a lighter consistency, simply add extra chicken stock or water during the simmering stage. Stir well and adjust seasoning after thinning to maintain flavor balance.
3. Is yuca essential for this stew?
Yuca contributes natural creaminess and body to the stew, but if unavailable, you can substitute with peeled potatoes or sweet potatoes. The flavor will be slightly different, but the stew will remain delicious.
4. Can I make this stew spicy?
Absolutely! Add finely chopped fresh chili, cayenne pepper, or a pinch of hot curry powder when sautéing the aromatics.
Start small and taste as you go, since Caribbean flavors are best when balanced rather than overwhelming.
5. How do I prevent okra from becoming slimy?
Blanching okra in boiling water for 2–3 minutes before adding it to the stew helps reduce mucilage.
Cooking it in a relatively dry stew base and avoiding excessive stirring also minimizes slime while retaining its tenderness.
