Shrimp & Okra Soup

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The combination of veggies in this shrimp and okra soup work well together, and the soup served over rice makes for a filling and delicious dinner. For heat-seekers, add a dash of hot sauce before serving.

By
Liv Dansky
Liv Dansky
Liv Dansky
Liv Dansky has worked with Dotdash Meredith since 2019 as a recipe tester and developer and, more recently, as a writer for the commerce team. Her work can be found across brands like Food & Wine, Southern Living, Real Simple, Eating Well, and Serious Eats.
EatingWell's Editorial Guidelines
Updated on June 24, 2024
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Shrimp & Okra Soup
Photo:

Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Active Time:
20 mins
Total Time:
50 mins
Servings:
6
Nutrition Profile:
Diabetes-Friendly Nut-Free Healthy Pregnancy Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free
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Ingredients

  • 2 tablespoons unsalted butter

  • 1 cup chopped yellow onion

  • 1 cup chopped green bell pepper

  • 1 cup chopped celery

  • 1 tablespoon chopped garlic

  • ¾ teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 4 cups reduced-sodium vegetable broth

  • 1 (28 ounce) can no-salt-added diced tomatoes

  • 1 fresh or dried bay leaf

  • 1 pound large peeled, deveined raw shrimp

  • 2 cups frozen sliced okra, thawed

  • 1 cup frozen corn, thawed

  • 1 cup frozen cut green beans, thawed

  • 1 tablespoon lemon juice

  • 3 cups cooked long-grain brown rice

  • 6 tablespoons thinly sliced scallions

  • Hot sauce (optional)

Directions

  1. Melt butter in a large Dutch oven over medium-high heat. Add onion, bell pepper and celery; cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in garlic, salt and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes and bay leaf. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, undisturbed, until the vegetables are softened and the flavors meld, about 20 minutes.

    broth, bay leaf, tomato paste added to large pot with wooden spoon

    Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey

  2. Add shrimp, okra, corn and green beans to the pot. Return to a simmer over low heat; cover and simmer, stirring once, until the shrimp turn pink and are cooked through and the vegetables are heated through, 8 to 10 minutes. Discard bay leaf. Stir in lemon juice.

    shrimp, okra, green beans added to the large pot

    Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey

  3. Divide rice among 6 bowls. Top with soup and sprinkle with scallions. Serve with hot sauce, if desired.

    pot of soup with hot sauce, scallions, and brown rice on the side

    Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Originally appeared: EatingWell.com, July 2022

Nutrition Facts (per serving)

276 Calories
5g Fat
43g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 2 cups soup & 1/2 cup rice
Calories 276
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 15g 30%
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 105mg 35%
Vitamin A 2032IU 41%
Vitamin C 50mg 56%
Vitamin D 2IU 1%
Vitamin E 1mg 9%
Folate 143mcg 36%
Vitamin K 40mcg 33%
Sodium 515mg 22%
Calcium 144mg 11%
Iron 2mg 11%
Magnesium 62mg 15%
Potassium 624mg 13%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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