Skillet-Roasted Okra and Shrimp

By Melissa Nestor - October 15, 2012

This recipe is adapted from a recipe from Southern Living Magazine and I found it to be very easy and delicious. For the garnish I used okra blossoms from my small backyard garden. Its mid-October but I'm so lucky they're still blooming!  Thanks to the warm weather!


1 pack frozen (med-large) precooked, deveined shrimp 31-46 count (Optional use 1lb raw)
1 tablespoon chopped parsley
3 large garlic cloves thinly sliced
2 1/2 cups okra cut lengthwise
3 Tbsp olive oil 
2 cups heirloom cherry tomatoes
1/2 tsp dried crushed pepper
Thinly  sliced okra blossoms for garnish

Servings: 6


1.  Defrost shrimp, drain and set aside.

2.  Sauté okra in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat for 4 to 5 minutes until they look lightly roasted.  Remove them from heat and place in a bowl.

3.  Sauté tomatoes in 1 Tbsp. hot oil in cast iron skillet over medium-high heat whilst occasionally stirring for 2 to 3 minutes or until skins are charred. Place in bowl with okra.

4.  Sauté shrimp, garlic and dried crushed red pepper in remaining 1 Tbsp. hot oil in skillet over medium-high heat 2 to 3 minutes.  Stir in okra, tomatoes and parsley.  Add salt and pepper to taste;  cook 1 to 2 minutes or until thoroughly heated.  

5.  Garnish if desired.

Enjoy! MN

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