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

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.

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.

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.

By Yewande Komolafe