Sheet Pan Blackened Shrimp with Roasted Okra and Tomatoes
An easy, one-pan meal featuring blackened shrimp paired with roasted okra and cherry tomatoes for a vibrant Louisiana-inspired dinner. This southern american-inspired sheet pan ready in about 28 minutes pairs large shrimp, peeled and deveined, okra pods, sliced lengthwise, pint cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz okra pods, sliced lengthwise
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp blackened seasoning
- for serving lemon wedges
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined shrimp with 1 tbsp olive oil and 2 tbsp blackened seasoning until evenly coated.
- Step 2: In another bowl, toss 12 oz sliced okra pods and 1 pint cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Spread the okra and tomatoes evenly on a large rimmed baking sheet and roast for 10 minutes.
- Step 4: Remove the pan from the oven and add the seasoned shrimp in a single layer around the vegetables.
- Step 5: Return to the oven and roast everything together for 6-8 minutes until the shrimp are opaque and cooked through and the vegetables are tender and slightly charred.
- Step 6: Remove from oven, sprinkle 1 tbsp chopped fresh parsley over the dish, and serve immediately with lemon wedges for squeezing.
Frequently asked questions
How long does Sheet Pan Blackened Shrimp with Roasted Okra and Tomatoes take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Blackened Shrimp with Roasted Okra and Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okra pods, sliced lengthwise from drying out.
Can I substitute ingredients in Sheet Pan Blackened Shrimp with Roasted Okra and Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Blackened Shrimp with Roasted Okra and Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Blackened Shrimp with Roasted Okra and Tomatoes?
Southern American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
