Tomatoes, Corn and Okra with Shrimp

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 373
Protein 26g
Fat 11g
Carbs 40g
Total Time 25 minutes


Okra and Shrimp Recipe


Corn okra tomato with shrimp
Ingredients for 4 servings

  • 1 1/4 lb jumbo shrimp, peeled and deveined
  • pinch of sea salt & pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 green bell pepper diced
  • 1 tablespoon fresh garlic, optional
  • 12 oz frozen corn
  • 1 can (14.5oz) (fire roasted) diced tomatoes
  • 16oz  frozen cut okra
  • 1/2 cup low sodium chicken broth (or water)
  • 2 tablespoons The Fit Cook Cajun blend
  • sea salt & pepper to taste
  • Garnish
    • fresh parsley
  1. Season shrimp with sea salt & pepper.
  2. Set a skillet on high heat.  Once hot, add shrimp and cook for about 2 – 3 minutes until there is a deep sear on it, then remove it from the skillet.  We will finish cooking it later so no worries if it is not fully cooked just yet.
  3. Reduce the heat of the skillet to medium and once it has cooled down, add the oil, onions and bell pepper (and garlic if using).  Cook for 3 to 5 minutes until the onions turn brown and translucent.
  4. Add remaining ingredients and stir.  Bring the skillet to a light simmer, then cover and cook for 6 to 10 minutes.  Ensure nothing is burning and reduce the heat OR add more broth if more liquid is needed.
  5. Remove the lid and fold in the shrimp.  Cover and cook for an additional 5 minutes until everything is cooked through.
  6. Garnish and enjoy!
    Corn okra tomato with shrimp
    Corn okra tomato with shrimp

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