This Skillet-Roasted Okra with Shrimp is a Southern recipe with a bold, flavorful twist! The jalapeño and red pepper flakes add just the right amount of heat, making every bite irresistibly delicious.
Not a fan of okra’s signature slimy texture? A quick soak in water with a splash of vinegar can help! Just be sure to rinse it well to keep the flavors just right. I prefer using frozen cut okra for this recipe—it’s convenient and has a softer texture than fresh okra.
Serve it over rice or cauliflower rice for an easy, flavorful weeknight meal that brings a little Southern flair to your table. Trust me, you’ll want to make this one again and again!
Ingredients
3 Tbsp. extra virgin olive oil
1 16-oz. bag frozen cut okra
3 garlic cloves, minced
1 small jalapeno, diced small
1 onion, chopped
1 tsp. salt
1 tsp. pepper
1 pint grape tomatoes
1/2 tsp. red pepper flakes
1/2 tsp. granular Swerve
1 Tbsp. lemon juice
1 28-oz. can crushed tomatoes
1 lb. shrimp, peeled and deveined
2 Tbsp. fresh parsley, chopped
Instructions
In a skillet, heat the olive oil. Add the okra and saute until browned.
Add the garlic, jalapeno, onion, grape tomatoes, salt and pepper. Saute for about three minutes until the onions are soft.
Add the crushed tomatoes, red pepper flakes, Swerve and lemon juice. Saute a couple of minutes. Bring the temperature up to a simmer.
Add shrimp. Cook until no longer pink.
While the shrimp are cooking, prepare the rice or cauliflower rice.
Spoon the sauce and shrimp over the rice or cauliflower rice and garnish with fresh parsley. Yum!
If you like this recipe, you may also like the following recipes:
Roasted Shrimp and Tomato Sheet Pan Meal
Skillet-Roasted Okra with Shrimp
Equipment
- Measuring spoons
- 1 knife
- 1 skillet
- 1 large spoon or spatula
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 16- oz. bag frozen cut okra
- 3 garlic cloves minced
- 1 small jalapeno diced small
- 1 onion chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 pint grape tomatoes
- 1/2 tsp. red pepper flakes
- 1/2 tsp. granular Swerve
- 1 Tbsp. lemon juice
- 1 28- oz. can crushed tomatoes
- 1 lb. shrimp peeled and deveined
- 2 Tbsp. fresh parsley chopped
Instructions
- In a skillet, heat the olive oil.
- Add the okra and saute until browned.
- Add the garlic, jalapeno, onion, salt and pepper.
- Saute for about three minutes until the onions are soft.
- Add the grape tomatoes, red pepper flakes, Swerve and lemon juice.
- Saute a couple of minutes.
- Pour in the crushed tomatoes and stir.
- Bring the temperature up to a simmer.
- Add shrimp.
- Cook until no longer pink.
- Prepare the rice or cauliflower rice while the shrimp are cooking, .
- Spoon the sauce and shrimp over the rice or cauliflower rice and garnish with fresh parsley.
I never knew the vinegar trick for okra. Thanks this is fabulous!