Roasted Shrimp With Okra and Tomatoes

I made this with green beans instead of okra because it was what I could find. That being said, I will make this again the next time I find fresh okra. I added feta cheese because this recipe seemed to just cry out for it and I served it over rice to soak up the juices. The shrimp took a little longer to cook than the recipe said and I did the last minute on broil.

Solid weeknight dish. Just had shrimp, so swapped in chicken breast. Also added an ear of corn. Cooked everything on the stove top (too hot for the oven in summer). Cooked the chicken first after marinating in the seasonings for a few hours. Then cooked vegetables separately, and added the chicken back at the end.

As others noted, the oregano overwhelmed the dish. I’d start with 1 TBS fresh or 1/2 TBS dried next time. It also lacked a well-rounded flavor. Someone suggested adding garlic - that might do it. Maybe a little cayenne, too.

REALLY delicious! I recommend doubling the tomatoes. Many other summer veggies, like summer squash and corn, make great additions too.

I liked this recipe but like a few others, I added some canned tomatoes to make the cherry tomatoes/okra into more of a sauce to go with pasta. I think it would be too dry without that addition. I also used orzo and thought it was a perfect compliment to the dish - the sauce mixed in easily and the dish feels much lighter than spaghetti would. Will make this again!

This was actually really good, and interesting! I used some whole canned tomatoes (chopped, and with juice), and some chopped fresh tomatoes. I added the shrimp to all the roasted ingredients (didn't add a bowl). Served with rice.

Made okra and tomatoes with onions on the stove. Delicious and easy. Serve with white rice.

This was totally delicious, I used fresh oregano, and cooked the shrimp 3 minutes instead of 4-5. I also added a couple of larger tomatoes sliced in half, which helped with the juice. The juice/sauce was fantastic, the smoked paprika worked so well. I might add some grated garlic to the shrimp next time. Can’t wait to do it again!

Amazing recipe! I added some sliced garlic to the shrimp marinade. The whole thing turned out delicious!

I substituted zucchini for the okra. Gonna add this into the rotation.

I live alone now and was looking for a small, one pan dish. I grew up in the South and we cooked our dishes early before the heat of the day; my mom would regularly make this dish on the stovetop in a dutch oven. Thanks for the comments about the lack of flavor - Im thinking of using shrimp stock from the shells or chicken broth to compensate. Corn sounds like a great addition :)

The best way to cook okra - toss whole fresh pods in olive oil, then add your choice of seasonings (salt & pepper, garam masala, my current favorite is cajun). Grill until edges are just blackening - a really great texture & depth of flavor. Put them in a recipe like this one or serve them as a side dish or appetizer.

I love okra but was underwhelmed by this recipe and will not be making it again. The smoked paprika and oregano overpowered the shrimp.

Used only 12 oz. okra with a pound of shrimp, which was more than enough. This was pretty good -- I thought the okra might have more flavor of its own. Next time, I may throw in a little garlic. The okra was not at all gummy, and the smoked paprika-oregano combo was wonderful on the shrimp.

Another winner. Easy and fast to make. I followed recipe as is and added shishitos as I had a bunch growing. Also cooked at a lower temp because something is up with my oven. I saw other people’s comments about everything being too dry, mine was not, perhaps the lower temps helped. Of course, it took a little longer to cook…