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Indian-Spiced Grilled Shrimp and Okra

Photo: Jennifer Causey; Styling: Ginny Branch
Total time 25 mins
Yield Serves 4 (serving size: 1 shrimp skewer and 1 okra skewer)
Here's a fun way to cook okra; it retains some crunch and doesn't even think of getting slimy. The fresh serrano chile and curry powder offer a good bit of heat; seed the chile or omit it for a milder dish.

Ingredients

  • 3 tablespoons canola oil
  • 1 teaspoon Madras curry powder
  • 1/2 teaspoon ground coriander
  • 1 serrano chile, minced
  • 24 large shrimp, peeled and deveined (about 1 pound)
  • 1 pound small okra pods, trimmed
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 211
  • fat 11.9 g
  • satfat 1 g
  • monofat 6.8 g
  • polyfat 3.2 g
  • protein 18 g
  • carbohydrate 9 g
  • fiber 4 g
  • cholesterol 143 mg
  • iron 1 mg
  • sodium 417 mg
  • calcium 157 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Combine first 4 ingredients in a small bowl. Place half of serrano mixture and shrimp in a bowl; toss to coat. Place remaining serrano mixture and okra in a bowl; toss to coat.

  3. Thread shrimp onto 4 (8-inch) skewers. Thread okra onto 4 (8-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill okra 3 minutes on each side or until well-marked and crisp-tender; sprinkle with salt. Grill shrimp 3 minutes on each side or until done; sprinkle with cilantro.