Okra and Palm Oil Nigerian Soup with Shrimp and Spinach
A traditional Nigerian okra soup enriched with palm oil, tender shrimp, and fresh spinach, simmered to a silky and flavorful finish. This african ready in about 50 minutes pairs palm oil, peeled and deveined medium shrimp, chopped fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, sliced into 1/4 inch rounds fresh okra pods
- 1/3 cup palm oil
- 1 lb, peeled and deveined medium shrimp
- 3 cups chopped fresh spinach leaves
- 1 medium, diced large onion
- 3 minced garlic cloves
- 2 tbsp ground dried crayfish
- 1 whole scotch bonnet pepper
- 3 cups water
- 1.5 tsp salt
- 1 tsp ground black pepper
Instructions
- Step 1: Heat 1/3 cup palm oil in a large pot over medium heat until shimmering. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
- Step 2: Add 1 lb peeled and deveined shrimp to the pot and cook for 3 minutes until they turn pink and opaque.
- Step 3: Stir in 2 cups sliced fresh okra pods and 2 tbsp ground dried crayfish, cooking for 5 minutes to release the okra’s mucilaginous texture.
- Step 4: Pour in 3 cups water and add 1 whole scotch bonnet pepper (whole to control heat). Bring to a simmer and cook uncovered for 15 minutes until the soup thickens slightly.
- Step 5: Add 3 cups chopped fresh spinach leaves, 1.5 tsp salt, and 1 tsp ground black pepper. Stir well and cook for another 5 minutes until the spinach wilts and the flavors meld. Remove the scotch bonnet pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Okra and Palm Oil Nigerian Soup with Shrimp and Spinach take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Okra and Palm Oil Nigerian Soup with Shrimp and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep palm oil from drying out.
Can I substitute ingredients in Okra and Palm Oil Nigerian Soup with Shrimp and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Okra and Palm Oil Nigerian Soup with Shrimp and Spinach for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Okra and Palm Oil Nigerian Soup with Shrimp and Spinach?
African african like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
