- Heat olive oil over medium heat in a large skillet. While oil heats, season shrimp in a medium mixing bowl with paprika, thyme, garlic powder, cayenne, and black pepper. Stir to coat.
- Add shrimp to the hot skillet and cook for 4 minutes, stirring occasionally. Transfer shrimp to a bowl.
- Melt butter in the skillet and add onion and bell pepper. Sauté for 3 minutes. Add okra and corn and cook 2 minutes longer.
- Return shrimp to skillet and add Umami Joy Sauce and chicken stock. Reduce heat to medium-low. Stir and simmer for 2 minutes longer. Enjoy hot garnished with fresh parsley.