Coconut Shrimp with Island Okra Stew


IMG_2504 IMG_2505 IMG_2510 IMG_2512 IMG_2514 IMG_2517 IMG_2518 IMG_2522 IMG_2525 IMG_2527 IMG_2530 IMG_2531 IMG_2533 IMG_2535 IMG_2537 IMG_2539 IMG_2542 IMG_2543 IMG_2545 IMG_2547 IMG_2549 IMG_2550 IMG_2563 IMG_2565 IMG_2570 IMG_2573

Coconut Shrimp with Island Okra Stew

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Coconut Shrimp with Island Okra Stew


  • 12 large shrimp (Peeled and Deveined)
  • 2-3 Tbsp organic coconut milk
  • 1/4 cup can petite cut tomatoes
  • 1 sweet plantains
  • 3 Tbsp jerk seasoning
  • 1 tsp sea salt
  • 2 Tbsp olive oil
  • green onions for topping
  • 2 fresh okra


  1. Cook/boil the rice in large pot until the rice is tender and soft or as instructed on the package. Add a pinch or 1 tbsp of sea salt.
  2. In a large bowl combine the shrimp, coconut milk, jerk seasoning. Mix everything together with your hands, and allow the shrimp and mix to marinate for about 30 minutes in room temperature.
  3. Chop the okra into thick slices before cooking.
  4. Pre-heat a frying pan over medium heat, add 2 tablespoon of olive oil and allow to oil to heat up.
  5. Add diced tomatoes and okra and cook for 3 minutes. Add shrimp and marinate mix into the pan.
  6. Stir together with the shrimp and allow the shrimp to cook in the sauce for about 10 minutes.
  7. Lower the heat, cover the pan and cook for about 5 minutes or until the shrimp is fully cooked.
  8. Prepare your plantains, fry for about 3-5 minutes or until each side of the plantains are nice and golden. Remove from the pan and season with salt and black pepper.
  9. Once the plantains are done, Serve your rice, shrimp and stew with plantains and top with green onions and serve.
  10. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.