Indian-Spiced Grilled Shrimp and Okra

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:
Recipe from Cooking Light

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 11.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 18g
  • Carbohydrate: 9g
  • Fiber: 4g
  • Cholesterol: 143mg
  • Iron: 1mg
  • Sodium: 417mg
  • Calcium: 157mg

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. 1. Preheat grill to medium-high heat.
  2. 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. 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.
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