Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
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  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light June 2014

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Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary test

total:
25 mins
Yield:
Serves 4 (serving size: 1 shrimp skewer and 1 okra skewer)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

Nutrition Facts

211 calories; fat 11.9g; saturated fat 1g; mono fat 6.8g; poly fat 3.2g; protein 18g; carbohydrates 9g; fiber 4g; cholesterol 143mg; iron 1mg; sodium 417mg; calcium 157mg.
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