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Fried Okra With Shrimp (mozambique)

  • Yield: 6 to 8 servings


  • 2 quarts vegetable oil, for frying
  • 2 pounds okra, both ends trimmed and halved lengthwise
  • 2 teaspoons salt
  • 4 tablespoons olive oil
  • 2 pounds peeled and deveined large shrimp (size 21 to 25 count)
  • 2 tablespoons Emeril's Original Essence
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 2 cups tomatoes, peeled, seeded and chopped
  • 1/4 cup Piri Piri
  • 3/4 cup reduced shrimp stock
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh cilantro leaves


  • Place the vegetable oil in a large 6 to 8 quart stockpot and heat to 360 degrees F.
  • Fry the okra in half pound batches for 1 1/2 to 2 minutes and drain on a paper-lined sheet pan. Sprinkle with salt and allow to cool while you continue to fry the remaining okra.
  • Once all of the okra has been fried, heat a large saute pan over medium-high heat. Add the olive oil to the pan. Season the shrimp with the Essence and add half of the shrimp to the hot pan. Sear the shrimp for 3 minutes, turning halfway through the cook time. Transfer the shrimp to a platter and repeat with the remaining shrimp. Once the shrimp are all seared, add the onion to the pan and cook, stirring occasionally, until wilted and translucent, 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Add the tomatoes, Piri Piri, 1 teaspoon of salt and the shrimp stock. Return the shrimp and okra to the pan and cover. Continue to cook the shrimp and okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes. Remove the cover from the pan and add the parsley and cilantro, stir to blend, and serve over steamed white rice.