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Photo: Squire Fox Photo by: Photo: Squire Fox

Skillet-Roasted Okra and Shrimp

Southern Living SEPTEMBER 2011

  • Yield: Makes 6 servings
  • 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.


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Skillet-Roasted Okra and Shrimp Recipe