Serves 6


  • 1 pound peeled & deveined, large raw shrimp
  • 3 cups fresh okra, cut in half lengthwise
  • 3 tablespoons olive oil, divided
  • 1 pint cherry tomatoes
  • 3 large garlic cloves, thinly sliced
  • 1/2 teaspoon dried crushed red pepper (optional)


  1. 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.
  2.  Cook tomatoes, garlic and dried crushed red pepper 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.
  3. Add remaining 1 Tbsp of oil to skillet.  Stir in the okra, tomatoes and shrimp.  Sauté until the shrimp are pink.  Remove from heat.  Garnish, if desired.
  4. Do NOT overcook.


Click below for a pdf of:
Skillet Roasted Okra and Shrimp