Serves: 4 | Time: 30 min
This easy shrimp dish is packed with Caribbean flavors, delivering a kick without being too hot. Great for a quick weeknight dinner.
Ingredients:
Shrimp Marinade:
- 1 tsp sea salt
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 Tbsp olive oil
Shrimps:
- 24 medium sized raw shrimp, peeled and de-veined
Okra:
- 24 Okra pods, about 3/4 lbs
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 Tbsp olive oil
- 1/2 Jalapeño pepper, finely chopped
- salt and freshly ground pepper to taste
- 1/4 cup Italian parsley, finely chopped
Notes
- If using frozen shrimp, thaw completely and pat dry before marinating.
- Fresh okra gives the best texture, but frozen okra can be used—do not thaw before cooking to reduce sliminess.
- Instead of sweet paprika powder you can use Annatto seed powder.
- As side dish I suggest long grain rice like Basmati. Another option are corn fritters. Either one can be accompanied by black beans to give the dish a true Caribbean feel.
Preparation:
Mix the shrimp seasoning spices – quantities to your taste – together in a small bowl. Add the olive oil and stir well to combine. Pat the shrimps dry with paper towels, then place them in a bowl. Pour the spiced oil over the shrimp and mix thoroughly to ensure they are evenly coated. Set aside.
Heat olive oil in a large skillet over medium heat. Add the okra and sauté for 3–4 minutes. Sprinkle with salt and continue cooking until bite tender. Transfer the okra to a plate and keep warm.
Reduce the heat to medium. Add the onion to the skillet and cook for about 3 minutes, until softened. Stir in the garlic and Jalapeño and cook for 1 minute more. Add the shrimp and cook for 3–4 minutes, or just until they turn pink. Return the okra to the skillet and gently stir to combine and heat through. Taste and adjust seasoning if needed.
Sprinkle with chopped parsley and a lime wedge on the side.
