Indian-Spiced Grilled Shrimp and Okra

Indian-Spiced Grilled Shrimp and Okra Recipe
Photo: Jennifer Causey; Styling: Ginny Branch
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.

Yield:

Serves 4 (serving size: 1 shrimp skewer and 1 okra skewer)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional 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

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

Preparation

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.

Ann Taylor Pittman,

Cooking Light

June 2014
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