Smothered okra with shrimp is a comfort-food classic that tastes like summer but can be enjoyed any time of the year. This hearty, flavorful dish combines tender okra, juicy shrimp, tomatoes, aromatics, and Cajun-inspired spices to create a bold, savory meal that’s perfect over rice, cornmeal, or alongside your favorite Southern sides.

Whether you’re craving something cozy or looking for a new way to enjoy okra, this recipe is a true keeper.

Why You’ll Love This Recipe

Big Southern flavor thanks to Cajun seasoning, garlic, herbs, and tomatoes.
Thick, rich texture created naturally by the okra—no flour or roux needed.
Versatile and customizable with ingredients you already have on hand.
Pairs beautifully with rice, cornmeal, biscuits, or even Jollof rice.
Easy to make vegetarian—just skip the shrimp.

What Is Okra?

Okra—also known as okro in parts of Africa or lady’s fingers in many English-speaking countries—is a green, edible pod from the mallow family. Though technically a fruit, it’s cooked and eaten like a vegetable.

Nutritional Benefits

90% water, naturally low in carbs
Contains vitamin C, vitamin K, and folate
Provides mucilage—a natural thickener for soups and stews
Contains lectin, which may support cellular health
Traditionally used medicinally in many cultures
Keeps you feeling full longer and may help with weight management

Okra is popular in African, Caribbean, Southeastern Asian, and Southern U.S. cuisines for its ability to add both texture and thickness to recipes.

Ingredients for Smothered Okra with Shrimp

See full measurements in the recipe card.

Here’s what brings this dish to life:

Primary Ingredients

Fresh Okra – Fresh is best. Frozen works too—just thaw completely and squeeze out excess water.
Raw Shrimp – Large or jumbo shrimp hold up beautifully. Peel and devein before cooking.
Tomatoes – Roma or vine tomatoes add acidity and depth.
Aromatics – Onion, garlic paste (or minced garlic), and celery for earthy flavor.

Seasonings

Cajun seasoning
Salt + coarse black pepper
Tomato paste
Ground ginger
Cumin
Red pepper flakes (optional)
Dried basil + dried parsley
Bay leaves

Liquid

Water or broth (low sodium recommended)

FAQ: Tips for Cooking Okra

How do you smother okra?

Use a heavy-bottom pot or cast iron pan. Cook slowly over medium-low heat for 45 minutes or longer until everything breaks down and thickens.

How do you reduce sliminess?

You have several options:

Cook okra whole to keep the mucilage inside.
Soak in vinegar for 30 minutes, then rinse.
Cook for 30 minutes or less if you want less thickening.
Avoid stirring too aggressively, which breaks the pods.

Do you remove the tops before cooking?

Yes—trim the stems for a smoother, more enjoyable texture.

Can you cook okra without slime?

To minimize slime, try:

Cooking over higher heat for a shorter time
Adding a splash of vinegar while cooking
Leaving pods whole

Recipe Variations

Make this dish your own:

Add shiitake mushrooms for a hearty, meat-like texture.
Mix in scallions for extra onion flavor.
Add bok choy or spinach for more greens.
Swap water for broth for deeper flavor.
Make it vegetarian by skipping the shrimp.

How to Store Leftovers

Store cooled leftovers in an airtight container for up to 3 days in the refrigerator.
This dish reheats beautifully and thickens even more overnight.

Serving Suggestions

Smothered okra with shrimp pairs well with:

Steamed white or Haitian rice
Cornmeal / Mais Moulin
Red beans and rice
Gluten-free biscuits
Dill rice
Ghanaian Jollof rice

Smothered Okra with Shrimp

A rich, comforting Southern dish made with tender okra, tomatoes, shrimp, and Cajun seasoning.

Prep Time: 30 minutes
Cook Time: 1 hour
Course: Dinner
Cuisine: American / Southern
Servings: 8
Calories: 312 per serving

Ingredients

1 lb fresh-cut okra, sliced
5 Roma or vine tomatoes (or 2 extra large)
2 lbs colossal raw shrimp, peeled & deveined
1 Tbsp garlic paste (or 4 cloves, minced)
½ cup chopped onions
1 tsp kosher salt
½ tsp coarse black pepper
2 Tbsp olive oil
2 Tbsp tomato paste
2 Tbsp Cajun seasoning
2 cups water or broth
1 tsp ground ginger
1 tsp cumin
1 tsp red pepper flakes (optional)
1 tsp dried basil
1 tsp dried parsley
3 bay leaves

Instructions

1. Prep the ingredients

Wash and slice the okra. Chop tomatoes and onions. Peel, devein, and rinse the shrimp. Prepare garlic paste or mince the cloves.

2. Sear the shrimp

Season shrimp with salt and pepper.
Heat olive oil in a large saucepan over medium-high.
Cook shrimp for about 6 minutes, until lightly pink.
Remove and set aside.

3. Start the smothered okra

In the same pan, add okra and onions.
Cover and cook for 20 minutes, stirring occasionally.

4. Build the sauce

Add tomatoes, tomato paste, Cajun seasoning, garlic, ginger, cumin, pepper flakes, basil, parsley, and water/broth.
Stir well, then add bay leaves.

Reduce heat to medium-low.
Cover and cook 45 minutes, stirring occasionally.

5. Finish with shrimp

Stir in the shrimp and simmer 10–15 minutes.
Serve warm over rice or alongside your favorite sides.

Pro Tips

Keep okra whole or minimally sliced to reduce sliminess.
Cook low and slow for the best texture.
Caramelize shrimp first for deeper flavor.
Add cayenne or red pepper flakes for heat.
Adjust seasoning at the end.
Leave the pot uncovered for a thicker, “drier” sauce.