Skillet-Roasted Okra and Shrimp

Skillet-Roasted Okra and Shrimp Recipe
Photo: Squire Fox

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes


1 pound unpeeled, large raw shrimp (3 1/35 count)
3 cups (about 8 oz.) fresh okra, cut in half lengthwise
3 tablespoons olive oil, divided
1 pt. heirloom cherry tomatoes
3 large garlic cloves, thinly sliced
1/2 teaspoon dried crushed red pepper
Garnish: thinly sliced okra blossoms


1. Peel shrimp; devein, if desired.

2. Sauté okra in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until browned. Transfer to a bowl.

3. Cook tomatoes in 1 Tbsp. hot oil in skillet over medium-high heat, stirring occasionally, 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 or just until shrimp turn pink. Stir in okra and tomatoes. Add salt and pepper to taste; cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired.

Mike Lata,

FIG, Charleston, SC,

Southern Living

September 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note