Okra soup with shrimp is a flavorful, slightly thick seafood soup where okra naturally creates a silky texture while shrimp adds sweetness and depth. It’s quick, light, and very customizable.
Okra Soup with Shrimp
Ingredients
- 300–400 g shrimp (peeled & deveined)
- 2–3 cups okra (sliced thin)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1–2 tomatoes (chopped) or 2 tbsp tomato paste
- 4 cups chicken or seafood stock (or water + bouillon)
- 2 tbsp oil
- 1 tsp paprika or chili powder
- 1/2 tsp turmeric (optional)
- 1/2 tsp black pepper
- Salt to taste
- Optional: ginger, lemon juice, chili flakes, coriander/cilantro
Instructions
1. Prep shrimp
- Lightly season shrimp with salt and pepper
- Set aside
2. Sauté base
- Heat oil in a pot
- Add onion and cook until soft
- Add garlic (and ginger if using)
- Stir in tomatoes and cook until they break down
3. Build flavor
- Add paprika, turmeric, chili powder
- Cook 1 minute to bloom spices
- Pour in stock and bring to a simmer
4. Add okra
- Add sliced okra
- Simmer 10–15 minutes until it softens and slightly thickens the soup
5. Add shrimp
- Add shrimp and cook 3–5 minutes until pink and just done
- Don’t overcook—they become rubbery fast
6. Finish
- Adjust salt and pepper
- Add a squeeze of lemon for brightness
- Optional: sprinkle fresh coriander on top
Tips
- Slice okra thin if you want more “slimy/thick” texture, or thicker slices for less viscosity
- Cooking okra a bit longer increases natural thickness
- A little vinegar or lemon reduces sliminess if you prefer a cleaner broth
- Add fish stock or shrimp shells while simmering for stronger seafood flavor
Serving ideas
- With rice or boiled yam
- With flatbread or naan
- As a light soup on its own
If you want, I can also show you:
- a West African-style spicy okra soup
- a creamy coconut shrimp okra version
- or a low-slimy stir-fry style okra shrimp dish
