Sazón-Spiced Shrimp and Okra

Fresh okra is wonderfully versatile, and searing it in a hot pan is one way to lend texture while preserving its shape. This dish comes together entirely within a large skillet; you’ll work in stages to cook the okra and then the shrimp. A dusting of annatto-infused sazón adds aromatic and earthy flavors, and a tinge of spice. Finished with fresh cilantro and a squeeze of lime, this dish is perfect for a light evening meal or as part of any warm-weather menu.

Ingredients

• 4

  tablespoons grapeseed or other neutral oil

• 1

  pound okra, stem ends trimmed, halved lengthwise

• Kosher salt

• ½

  small yellow onion, finely chopped (1/3 cup)

• 2

  garlic cloves, sliced

• 1

  jalapeño, thinly sliced

• 1

  pound large shrimp, shelled and deveined

• 2

  teaspoons sazón, homemade or store-bought

• ¼

  cup chopped fresh cilantro

• 1

  lime, halved

Preparation

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 1/2 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 1/2 teaspoon salt.
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.
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.