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steamed prawns with okra

Steamed prawns with okra in coconut milk

Coconut milk makes every dish taste better, and it sure did with this steamed prawn and okra recipe.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Jamaican
Servings 2 Servings
Calories 250 kcal


  • 1 lb King prawns
  • 300 g Chopped okra
  • 1/2 Scotch Bonnet pepper Seed removed and finely chopped
  • 5 Pimento berries (allspice)
  • 1 Stalk escallion 
  • 1 Small carrot chopped
  • ½ Bell pepper Sliced
  • ½ Onion Chopped
  • 3 Sprig thyme
  • 2 Cloves garlic Crushed
  • ½ Cup Coconut milk
  • ½ tsp Salt Or to your liking
  • Black papper
  • 2 tbsp Olive oil
  • Water


  • Peel and remove the head from the prawns and put it aside to make the prawn stock.
  • Devein the prawns and marinate it with salt and pepper and put aside.
  • Put the prawn heads and shells in a saucepot with the water and cook until it comes to a boil. Separate the shell and pwarn stock and put the stock aside for later.
  • Heat the olive oil in a non-stick skillet over medium-high heat. Add the onion, garlic and pimento berries, sauté for half a minute
  • Add the bell pepper, carrot, okra, escallion and scotch bonnect pepper and cook for another 3-4 minutes.
  • Add the prawn stock made earlier along with the coconut milk and thyme. Bring to a boil then turn the heat down.
  • Once the vegetables are cooked and the liquid reduced, add the prawns to the sauce. Cook until the prawns are pink, about 3-5 minutes.


If you don't like spicy food, you can use 1/4 or no scotch bonnet pepper. The dish will this taste just as delicious. 
Sometimes, I make the dish without the carrot. The carrot adds a different flavour to the dish, you can try making it with and without and see which you think taste best to you. 
Enjoy this steamed okra with coconut milk recipe with pumpkin rice.
Keyword Steamed prawns with okra in coconut milk