Roasted Shrimp with Okra

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes washing up effortless.

2. 2

   In a small bowl, whisk together olive oil, minced garlic, lemon juice, smoked paprika, cumin, red pepper flakes, salt, and black pepper until well combined.

   Tip: Mix the marinade while the oven preheats to save time.

3. 3

   Place the prepared shrimp and okra on the sheet pan, then pour the garlic-lemon mixture over them, tossing gently with your hands or a spatula to coat everything evenly.

   Tip: Don't overmix—you want the okra to stay intact for even cooking.

4. 4

   Scatter the halved cherry tomatoes across the pan, distributing them among the shrimp and okra pieces.

   Tip: Cherry tomatoes add bursts of sweetness and acidity to balance the savory flavors.

5. 5

   Spread everything in a single layer on the sheet pan and transfer to the preheated oven.

   Tip: A single layer ensures the shrimp cooks evenly without steaming.

6. 6

   Roast for 12-15 minutes until the shrimp turns pink and opaque throughout and the okra begins to caramelize at the edges.

   Tip: Shrimp cooks quickly, so check at 12 minutes to avoid overcooking and toughening.

7. 7

   Remove from the oven and taste, adjusting seasoning if needed with additional salt, pepper, or lemon juice.

   Tip: A squeeze of fresh lemon juice at the end brightens the entire dish.

8. 8

   Transfer to a serving platter and garnish generously with fresh chopped cilantro before serving.

   Tip: Cilantro adds a fresh, herbaceous finish that complements the smoky spices.