Indian-Spiced Grilled Shrimp and Okra

3 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Ginny Branch
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 shrimp skewer and 1 okra skewer)
By Ann Taylor Pittman
June 2014
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 211
  • Fat 11.9g
  • Satfat 1g
  • Monofat 6.8g
  • Polyfat 3.2g
  • Protein 18g
  • Carbohydrate 9g
  • Fiber 4g
  • Cholesterol 143mg
  • Iron 1mg
  • Sodium 417mg
  • Calcium 157mg

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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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Ratings & Reviews

Good but double the spices

IoneTaylor
July 27, 2015
Enjoyed this a lot with summer corn, grilled sourdough bread, and a few bell pepper pieces and onions.  I only wish I'd doubled the spices, as they were very faint.  Great idea for okra though!  Mine was large, so I cut each piece in half.

Flavorful Weeknight Dinner

Ellendaube
March 23, 2015
The shrimp was delicious.  I seasoned it according to the recipe, but then tossed it into a saute pan rather than putting it on skewers.  I cooked it just under 3 minutes a side.  Fresh okra was out of season at the farmers market, so I did a medley of carrots, zucchini and red onion.  I seasoned the vegetables according to the recipe but then put them in a roasting pan and roasted them at 450 degrees for 30 minutes, stirring halfway through.  The veggies were yummy.  I also served Israeli couscous with pinenuts on the side.  In case you're wondering, I didn't think the dish was too hot, and my husband, who doesn't like Indian food, was quite happy with the meal.

Ellendaube's Review

EllenDeller
June 02, 2014
Used some Indian spice I had w/ the Serrano pepper. Really good & really easy (only 5 min on the grill). Skipped the okra & served w/ couscous.
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