A favorite among some of our Burmese team members, Roselle, AKA Hibiscus, has a tangy profile that changes as it’s cooked.  Pick up some of these ingredients and have a Southeast Asian cooking adventure!

Fried Hibiscus Leaves with Shrimp and Okra

by Mary Lin, FH Assistant Warehouse Manager

Prep Time: 10 minutes  |  Cook Time: 10-15 minutes  |  Serves: 4


  • 0.5 lb roselle/cranberry hibiscus leaves
  • 0.5-1 lb of okra (sliced into 1 in pieces)
  • 1-2 medium sized onion finely diced
  • 5-6 garlic cloves minced
  • 1-2 tablespoons of turmeric
  • 1 tsp of chili powder
  • 2 tablespoons of cooking oil
  • 1 cup of shrimp (dried with a paper towel)
  • 3-4 hot peppers of your choosing


  1. Pound the onion and garlic and turmeric, chili powder, and hot peppers until it looks like a thick paste.
  2. Heat oil over medium heat and add in paste mixture.
  3. Add in the thai roselle leaves.
  4. Pan fry the mix for 10-15 minutes until leaves turn a dark green
  5. Add in the okra and shrimp, cooking until shrimp turns pink and opaque.


*Use this recipe as a guide and adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with @freshharvest on Instagram.

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