Roasted Shrimp With Okra and Tomatoes

By Kia Damon

Published July 22, 2024

  • Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(228)
Comments
Read comments

In the South, okra and tomatoes are the crown jewels of the summer. Frying is the most common preparation for okra but roasting also brings the best out of these two favorites; tomatoes become sweeter and okra softens, developing a deeper savoriness brought forward by a simple seasoning of salt and pepper. Shrimp brings the dish to a new level: The smoked paprika and oregano are a perfect foil to the shrimp's own natural, delicate flavor, and, swirled together with the olive oil and tomato juice in the pan, the result is a meal with the makings of a stew with a fraction of the time and effort. It truly tastes like a warm, summer, Sunday evening. When choosing okra, go for the smaller to medium sized pods. The bigger the okra, the more likely it is to be stringy and tough. Serve with cooked rice or atop angel hair pasta.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 pound (21 to 30 count) peeled and deveined shrimp (tails on)

  • 2 tablespoons dried oregano

  • ½ tablespoon smoked paprika

  • Salt and black pepper 

  • ¼ cup olive oil

  • 1 pound small to medium okra, trimmed

  • 1 pint cherry tomatoes

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 183 milligrams cholesterol; 278 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 774 milligrams sodium; 26 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 450 degrees and line a sheet pan with aluminum foil. In a medium bowl, combine the shrimp, oregano, smoked paprika, a few pinches of salt and 2 tablespoons of olive oil. Mix well and set aside.

  2. Step 2

    Add the okra and tomatoes to the pan, season with salt and several cracks of black pepper, then drizzle the remaining 2 tablespoons of oil over top. Mix well, spread evenly then place on the top rack of the oven. Roast until the okra is softened and the tomatoes are soft and have released their juices, about 15 minutes.

  3. Step 3

    Take the pan out of the oven, put the tomatoes and okra in a large bowl, then spread the shrimp evenly on the same pan and toss to coat in the pan juices. Return the pan to the oven and roast until the shrimp are cooked through, 4 to 5 minutes.

  4. Step 4

    Remove the shrimp from the oven, then toss with the okra and tomatoes, along with any pan juices. Taste for salt. Serve on a large platter and finish with a squeeze of lemon.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
228 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Peg H

I grew up eating okra roasted instead of fried so this looked like a great recipe. I sliced the okra in half and added fresh corn to make it more like a southern succotash. That being said, my tomatoes were a bit too dry to give a lot of juice so I added drained diced canned ones. Even better the next day!

pam

It would be great to have recommendations for the grill. Those of us in the South hate to turn on the oven during the dog days of summer...

Jackie

Delicious over angel hair pasta. Do try to buy small tender okra, and I used Hirros tomatoes which were excellent. I plan to try frozen okra and possibly fresh San Marzano tomatoes when available. Regular (not smoked) paprika is fine. For convenience, I roasted the vegetables for 10 minutes, then added the shrimp and cooked it all 8 to 10 minutes more.

Aline

Only had hot smoked paprika. The heat enhanced the flavors. Served over grits. Delicious spin on shrimp and grits. Very easy to make.

quaas

Excellent. I love okra. Served with couscous. Marinated the shrimp.

Anne B

This is good and easy and fast to cook. However, as others have noted, two tablespoons of dried oregano is too much.

Private comments are only visible to you.

Credits

By Kia Damon

Recipe Tags

or to save this recipe.