Sazón-Spiced Shrimp and Okra
Published June 16, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons grapeseed or other neutral oil
- 1pound okra, stem ends trimmed, halved lengthwise
- Kosher salt
- ½small yellow onion, finely chopped (⅓ cup)
- 2garlic cloves, sliced
- 1jalapeño, thinly sliced
- 1pound large shrimp, shelled and deveined
- 2teaspoons sazón, homemade or store-bought
- ¼cup chopped fresh cilantro
- 1lime, halved
Nutritional analysis per serving (4 servings)
270 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 25 grams protein; 636 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the okra, cut sides down, and cook without stirring until golden brown, about 3 minutes. Sprinkle with ½ teaspoon salt, toss and cook until tender, about 1 minute more. Transfer to a plate. Heat 1 tablespoon oil in the skillet and repeat the cooking process with remaining okra and an additional ½ teaspoon salt.
- Step 2
Lower the heat to medium and heat the remaining 2 tablespoons oil in the skillet (no need to wash). Add the onion and cook, stirring, until softened, about 1 minute. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with the sazón. Cook, stirring occasionally, until the shrimp are just cooked through and the sazón toasts and becomes fragrant, about 3 minutes.
- Step 3
Return the okra to the pan of shrimp and stir just to combine. Remove from the heat, add the cilantro and finish with several squeezes of lime.
Private Notes
Comments
Homemade Sazon spice blend seasoning, no MSG! YIELD: 12 servings 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground anatto seeds (achiote) or turmeric 1 tablespoon garlic powder 1 tablespoon kosher salt 2 teaspoons oregano 1 tsp ground black pepper Instructions Combine all ingredients and mix well. Store in an airtight container. 1 1/2 teaspoons of this mix equals one packet commercial sazon
I would serve this dish with white rice to make a complete meal. As noted, okra can take on many qualities, depending on how it is cooked. It dissolves into a wonderful roux cooked in oil without flour to which fresh shrimp is added to make okra and seafood gumbo. I use Paul Prudhomme's recipe. I actually like the slimy and rich quality of okra stewed with tomatoes, peppers, corn, lima beans, onion and garlic.
So good - also quick and easy. Not sure about the ‘serves 4 quantities unless part of a bigger spread. Happily served 2 as a light dinner. The person above saying use frozen okra is really stressing me out though. FROZEN IS MORE SLIMEY!! Fresh, hot fried like this is always sooooo good and crisp. Love that slower cooked or frozen okra ‘slime’ adds body to many dishes, but use fresh here as advised!
It’s summer! I added tomatoes and corn! It was great!
My favorite way to cook okra, now. The simple sazón recipe is delicious, could be used to sprinkle on fruit or roasted veg and proteins. Nothing wrong with MSG, if your purchase store-bought. It's like mushroom's essence, babes.
This is a great dish. Make extra okra because you will eat many of them before the whole thing is put together. I added some chopped onions and garlic to the okra after it was cooked, then combined the shrimp and spices. Sooooooo good!!!! No okra slime with this method.
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