Spicy Shrimp Okra
Bring vibrant Creole-inspired flavors to your table with this Spicy Shrimp Okra recipe, a quick and irresistible one-pan dish perfect for weeknight dinners. Featuring tender shrimp coated in a bold blend of smoked paprika, cayenne, and oregano, paired with caramelized okra, sweet cherry tomatoes, and hearty onions, this dish is a symphony of smoky, spicy, and tangy notes. Finished with a fresh squeeze of lemon juice and garnished with parsley, it’s as bright and refreshing as it is comforting. Ready in just 35 minutes, Spicy Shrimp Okra is a versatile crowd-pleaser that can be served over fluffy rice, quinoa, or alongside crusty bread to soak up every last drop of the flavorful juices. Perfect for lovers of bold Southern-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 cups fresh okra (sliced into 1/2-inch rounds)
- 1 cup cherry tomatoes (halved)
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lemon (juiced)
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
In a small bowl, mix together the paprika, cayenne pepper, smoked paprika, oregano, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced okra and cook for 5-7 minutes, stirring occasionally, until the edges begin to brown. Remove the okra from the skillet and set it aside.
In the same skillet, add another tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, allowing them to soften and release their juices.
Sprinkle half of the spice mixture over the shrimp and toss to coat evenly.
Push the tomato-onion mixture to the edges of the skillet and add the shrimp in a single layer in the center of the pan. Cook for 2 minutes on one side until the shrimp are just turning pink, then flip them over.
Return the cooked okra to the skillet and sprinkle the remaining spice mixture over the dish. Stir everything together and cook for another 2-3 minutes until the shrimp are fully cooked and opaque.
Remove the skillet from the heat and drizzle the juice of one lemon over the dish.
Garnish with freshly chopped parsley and serve hot over rice, quinoa, or with crusty bread.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 18.6 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2943 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
