Summertime Okra & Shrimp Skewers

Grilled okra is crisp, crunchy and delicious, especially when it’s dusted with spice. For a milder dish, just scrape the seeds out of the chile, or omit it completely. You’ll still have a great dish. NOTE: Wear thin rubber/plastic gloves when working with chiles.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 211
Total 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


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INGREDIENTS

3 tablespoons canola oil
1 teaspoon Madras curry powder
½ teaspoon ground coriander
1 serrano chile, minced
24 large shrimp, peeled and deveined (about 1 pound)
1 pound small okra pods, trimmed
Cooking spray
½ teaspoon kosher salt
2 tablespoons chopped fresh cilantro
8 8-inch skewers (soaked in water if using wood)


PREPARATION

1. Preheat grill to medium-high heat and spray rack with cooking spray.

2. Combine oil, curry, coriander and chile in a small bowl. Place half of the mixture in a bowl with the shrimp and toss well to coat. Place the other half in a bowl with the okra and toss well to coat.

3. Thread shrimp onto 4 skewers. Thread okra onto other 4 skewers.

4. Place skewers on grill rack. Cook okra for 3 minutes on each side or until well-marked and crisp-tender, then remove and sprinkle with salt.

Grill shrimp 3 minutes on each side or until done, then remove and sprinkle with cilantro.

Serves 4
1 shrimp skewer and 1 okra skewer each







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