Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt.
Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt.
Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.
Photograph by Justin Walker
Recipe courtesy Food Network Magazine