Wednesday, September 3, 2014

Indian Spiced Grilled Shrimp and Okra

Looking for a 10 minute weeknight meal? This grilled shrimp and okra is not only quick to make, it's delicious! The ~200 calories a serving doesn't hurt, either ;) A simple blend of curry, coriander, and serrano pepper coat the shrimp and okra before grilling to give big flavor without the hassle of a marinade.

Like all good southerners, we're fans of okra. My preference is deep fried while Jason loves his pickled. Neither of us had tried grilling it before! Most people love okra but are turned off by the slimy insides. Grilling it removes all slime! It makes them softer but still have a bit of bite to them. I picked up some fresh okra at the farmer's market and this was the perfect way to use them.

Shrimp is always an easy weeknight meal choice. It's extremely low calorie, relatively inexpensive, and cooks super fast. So fast, in fact, that you have to be careful to not overcook and turn them into rubber. Grilling is by far my favorite method to cook shrimp thanks to the gorgeous char marks they come away with. That, mixed with the okra, makes one delicious meal.

We love Indian cuisine and this spice blend is perfect. Not too spicy, especially if you remove the seeds and ribs from the serrano, and loads of flavor.

Indian Spiced Grilled Shrimp & Okra
3 tablespoons vegetable oil
1 teaspoon curry powder (I use mild)
1/2 teaspoon ground coriander
1 serrano chile, ribs and seeds removed and minced
1 pound large shrimp, peeled and deveined with tails in tact
1 pound okra pods, trimmed
2 tablespoons chopped fresh cilantro
salt, to taste

Preheat grill to medium-high heat.

Combine vegetable oil, curry, coriander, and serrano in a large mixing bowl. Add the shrimp and okra to the bowl, tossing to coat.

Thread the shrimp and okra onto skewers. Lightly coat the grates with cooking spray and then place the skewers on the grill. Grill 3 minutes per side, or until well marked and cooked through.

Sprinkle with salt and chopped cilantro before serving.

Source: adapted from Cooking Light June 2014

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