Roasted Shrimp With Okra and Tomatoes
, 30 min, 4 servings
Sheet pan dinner of herb-seasoned shrimp roasted with softened okra and burst cherry tomatoes.
| prepPreheat oven to 450°F / 230°C | |||
| prepLine a sheet pan with aluminum foil | |||
| 1 lb (21–30 count) peeled and deveined shrimp, tails on | Combine shrimp, oregano, paprika, salt & oil | Remove vegetables, spread shrimp on pan; roast 4–5 min | Toss shrimp with okra, tomatoes & pan juices; serve with lemon |
| 2 tablespoons dried oregano | |||
| 1/2 tablespoon smoked paprika | |||
| Salt (for shrimp) | |||
| 1 lb small to medium okra, trimmed | Toss okra & tomatoes with salt, pepper & oil; roast 450°F / 230°C, 15 min | ||
| 1 pint cherry tomatoes | |||
| Salt and black pepper (for vegetables) | |||
| 2 tablespoons olive oil (for vegetables) | |||
| Lemon wedges, for serving | |||
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