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Crispy Baked Shrimp and Okra
with tamarind sauce / coconut rice

Active: 40 Total: 40

Roasting breaded shrimp and okra in the oven gently cooks them while crisping up a panko crust. Coconut rice and a sweet / citrus tamarind sauce round out this Asian inspired meal.



Tamarind Sauce:
  • Tamarind concentrate - 2 to 8 Tbsp (find this at an international market or on Amazon)
  • Stock, any type - 1/3 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Brown sugar - 2 1/2 Tbsp
  • Cornstarch - 2 tsp
Crispy Baked Shrimp and Okra:
  • Shrimp, peeled and deveined - 1 lb
  • Okra (sub zucchini or diced green beans), fresh or frozen - 8 oz , thinly sliced
  • Limes - 1/2 , wedges
  • Coconut milk, light - 1/3 cup
  • Panko - 1 cup
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Tamarind sauce (ingredients listed separately) - ~1/2 cup
Coconut Rice:
  • Coconut milk, light - 1 cup
  • Cilantro - 2 Tbsp , chopped
  • Stock, any type - 3/4 cup
  • Rice, white - 1 cup


  1. Shrimp - Defrost, rinse and pat dry.

  2. Make rice - Heat a Dutch oven or non-stick pot over medium-high heat. Pour in the portion of the coconut milk for the rice and stock with a pinch of salt. Bring to a simmer. Add rice and stir a few times. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid. Fluff rice with a fork. (Can be done up to 5 days ahead)

  3. Make tamarind sauce - (Skip if already made ahead on Tuesday.) Combine tamarind concentrate (start with the low end of the range), stock, soy sauce, sugar and cornstarch in a small saucepan. Place pan over medium heat and bring to a simmer. Simmer for 1 minute until sugar and cornstarch dissolve. Taste sauce and adjust to your preference, adding more tamarind concentrate, more sugar, some salt or some red pepper flakes if you'd like (note: commercial tamarind concentrate can vary widely in flavor, so add as much as you would like up to the upper end of the range provided). Simmer until sauce thickens slightly, 2 to 3 minutes more. (Can be done up to 5 days ahead)

  4. Cilantro / Okra / Lime wedges - Prep as directed. (Note: If using zucchini as a sub for okra, chop zucchini into bite-sized pieces.) (Can be done 1 day ahead)

  5. Prep breading stations - In a bowl or container, whisk coconut milk (for the shrimp / okra) with some salt and pepper. Combine panko, salt and pepper in a Ziploc bag.

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  1. Heat oven to 450F (232C) degrees.

  2. Line a sheet pan with foil and brush with some cooking oil. (Note: Use 2 pans if necessary to prevent crowding the ingredients; this will help them to crisp up in the oven.)

  3. Toss shrimp and okra in coconut milk. Transfer shrimp and okra to Ziploc. Shake to coat in panko and then spread on baking sheet. Bake for 8 to 10 minutes, until shrimp is cooked through and panko crust is golden brown.

  4. If rice was made ahead, reheat in the microwave. 

  5. Toss rice with cilantro.

  6. Serve shrimp and okra with tamarind sauce for dipping. Enjoy with rice on the side and lime wedges to squeeze over the entire dish.



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