My Favorite 5-Ingredient Summer Dinner Is Ready In 15 Minutes
For a quick and easy summer meal that looks as good as it tastes, make pan-roasted shrimp and okra. This 5-ingredient recipe takes just 15 minutes to whip up.
The ideal summer meal needs to tick a few boxes: first, feature delicious fresh summer produce. Second, be light but filling—no one wants to be weighed down in the summer heat. Third, and most importantly, it needs to be quick and easy. The last thing I want to do this time of year is stand over a hot stove.
This recipe meets all of this criteria and more. The Cajun seasoning is the secret—it adds tons of flavor to the tender shrimp, crisp okra, and juicy tomatoes. You’ll have a beautiful, delicious dish in under 20 minutes.
How To Keep Okra From Getting Slimy
For sweeter, less bitter okra, choose small pods. To avoid okra’s signature sliminess, the pods are split down the center and charred in the skillet over high heat. Add them back to the pan at the end so that they keep their crisp-tender texture.
Adding acid to the dish (in this case, tomatoes) helps reduce any sliminess as well.
Summer Mains
- Caponata Pasta
- Chicken Pomodoro
- Grilled Shrimp Salad
- No-Cook Tomato Basil Pasta
- Summer Shakshuka With Pesto
Heat a skillet and season the shrimp:
Heat a large cast-iron skillet over medium-high heat for 2 minutes. Meanwhile, pat the shrimp dry with paper towels and toss with salt and 1 1/2 teaspoons of the Cajun seasoning; set aside.
Cook the okra:
Add 1 tablespoon of the oil, okra, and 1/2 teaspoon of the Cajun seasoning to the hot skillet. Cook, stirring occasionally, until the okra is charred in spots and tender, 4 to 5 minutes. Transfer to a plate.
Cook the tomatoes:
Add 1 tablespoon of the oil, cherry tomatoes, and 1/2 teaspoon of the Cajun seasoning to the hot skillet. Cook, stirring occasionally, until the tomatoes begin to burst and blister, about 3 minutes. Transfer to a separate plate.
Cook the shrimp and serve:
Add the remaining 1 tablespoon of oil and the shrimp to the hot skillet. Cook, stirring often, until opaque and pink, 3 to 4 minutes.
Return the tomatoes to the skillet with the lemon juice, stir to combine, then stir in the okra. Garnish with parsley, if using.
Store leftovers in an airtight container in the fridge for up to 3 days. Either gently reheat on the stove or microwave on 50% power just until warmed through.
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