Sheet Pan Blackened Shrimp with Roasted Okra and Tomatoes

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 28 minutes, pairs large shrimp, peeled and deveined, okra pods, sliced lengthwise, 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.

Prep: 10 min Cook: 18 min Serves 4 Southern American cuisine 280 cal/serving

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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

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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.