Grilled Okra, Tomato, and Shrimp Skewers

Grilled Okra, Tomato, and Shrimp Skewers

Serve these skewers as the perfect summertime appetizer.

Grilled Okra, Tomato, and Shrimp Skewers
Makes 9
  • ½ teaspoon lemon zest
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon olive oil, plus more for brushing
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon kosher salt, divided
  • ⅛ teaspoon crushed red pepper
  • 1 pound peeled and deveined large fresh shrimp, tails on
  • 1 (10-ounce) package cherry tomatoes
  • 14 small fresh whole okra, halved lengthwise
  • 9 metal skewers
  • 2 lemons, halved
  • Garnish: chopped fresh rosemary
  1. In a large bowl, whisk together lemon zest and juice, oil, rosemary, ½ teaspoon salt, and red pepper. Add shrimp and stir to coat. Cover and refrigerate for 2 hours.
  2. Remove shrimp and discard marinade. Thread 3 shrimp, 3 tomatoes, and 3 okra halves onto each skewer. Lightly spray with cooking spray or brush with oil. Sprinkle with remaining ½ teaspoon salt.
  3. Heat a grill pan over medium-high heat. Cook lemon halves, cut side down, until browned, 5 to6 minutes. Remove from pan. Cook skewers, turning halfway through, until browned on both sides and shrimp are firm, 6 to 8 minutes.
  4. Serve with grilled lemon halves. Garnish with rosemary, if desired.



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