Pan-Roasted Shrimp and Okra

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.