Name: Shrimp & Okra Soup
Total time: 50 min
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped yellow onion; 1 cup chopped green bell pepper; 1 cup chopped celery; 1 tablespoon chopped garlic; 0.75 teaspoon salt; 0.25 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)

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.

Liv Dansky

Published on July 15, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

shrimp and okra soup — Photo: Victor Protasio

Active Time:

20 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Diabetes Appropriate Egg Free Gluten-Free Healthy Pregnancy Heart Healthy High-Protein Nut-Free Soy-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

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

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.