If you’ve followed my cooking adventures for a while, then you already know my love for Seafood Okro Soup runs deep! I’ve made this before on the blog (you can check that out here) but this version? This one right here? It has my whole heart.

Why?
Because I made it chunkier for days when I want something wholesome but don’t feel like pairing it with any swallow. This version is designed to be the main event; no eba, no amala, no fufu, just a gorgeous bowl of vibrant okro packed with fish, crabs, and shrimp… and you enjoying it with a spoon like the royalty you are.

I also used my trusty oil-free soup base, which gives you all the flavor without adding unnecessary calories. The result is fresh, bright, light, and still deeply comforting. I use easy recipes like this when I dont neccessarily feel like tracking calories. After counting calories for a long time, I kinda know my trusted low calories ingredients. Okra is a vegetable that’s low in calories, as 1 pound has roughly 150 calories. My protein choices were croaker fish, crabs, and shrimp. which are lean and low in calories compared to beef, so if I’m very generous, I’ll say my soup bowl is 300 calories.

Let’s get into it!

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• It’s naturally low-calorie
• Packed with protein from seafood
• Ready in under 30 minutes
• Beginner-friendly
• Perfect alone or with swallow
• Comforting, light, and so good

This Seafood Okro Soup is simple, nourishing, and ridiculously delicious. If you love seafood and love okro, this recipe will become a regular in your kitchen. The texture alone is worth trying; it’s light but still filling, and the seafood makes every bite feel special. A serving of my meal came to 284 calories.

Whenever you’re craving something warm, fresh, and protein-packed, this is the bowl you should be reaching for.

Nutrition (per serving)

• Carbs: 22.1 g
• Protein: 38.6 g
• Fat: 5.3 g
• Fiber: 8.4 g

Seafood Okro Soup

A chunky, protein-rich okro soup with crabs, shrimp and mackerel that’s delicious on its own or served with swallow.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 5

Course: Main Course, Soup

Cuisine: Nigerian, West African, Yoruba

Calories: 284

Ingredients Method Notes

Ingredients

  

• 1 serving oil-free soup base
• Blue crabs cleaned
• Shrimp
• Croaker Fish cut into pieces
• Ground crayfish
• Okra
• Basil leaves chopped
• Seasoning to taste

Method

 

1. In a saucepan or pot, add some water to the soup base, season to taste, then add crabs, croaker fish fillets, and chopped basil. Cook on medium heat.
2. Divide okra into portions (roughly blend one portion and slice the other portion into rings).
3. Remove the crabs and fish from the boiling broth and set aside.
4. Add ground crayfish to the broth, then stir in the roughly blended okra. Cook lightly.
5. Add the sliced okra rings, mix, and bring to a gentle simmer.
6. Add the shrimp, then return the cooked crab and fish to the pot.
7. Adjust seasoning, turn off the heat, and move the pot away from the burner to avoid overcooking.
8. Serve hot with your favorite swallow, or enjoy it just the way it is!

Notes

• Seafood Options:
  I used blue crabs, croaker fish, and shrimp. Feel free to add calamari, periwinkle, or smoked/dried fish for extra depth.
• Don’t Overcook the Okra:
  Overcooking reduces its freshness and stretch. Once the okra goes in, keep heat medium-low and avoid boiling vigorously.
• Make-Ahead Tip:
  The okro keeps well for up to 3 days in the fridge. Warm gently to retain texture (do not microwave on high).