ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Charred Shrimp and Okra Bowl

Photo: Caitlin Bensel
Yield

Serves 4 (serving size: about 1 1/2 cups)

We love a great gumbo, but the dish can feel a little too hearty for warm summer days. This dish keeps the classic elements of gumbo but with a fresh identity. Traditional? No. Completely delicious? Yes! It’s important to set your oven rack about 6 inches from the heat, usually the second position. This is close enough that the vegetables and shrimp will crisp and far away enough that they won’t burn. Use Cajun seasoning (a robust mixture of dried herbs, garlic powder, red pepper, and paprika) on any grilled main.

Ingredients

  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons coarse yellow cornmeal
  • 10 ounce fresh whole okra, halved lengthwise
  • 1 large red bell pepper, halved
  • 2 teaspoons honey
  • 1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)
  • 8 ounces large shrimp, peeled and deveined
  • 1 1/2 cups chopped tomato
  • 1/2 cup sliced red onion
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup thinly diagonally sliced celery
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon kosher salt
  • 8 thin slices red Fresno chile

Nutrition Information

  • calories 206
  • fat 9.5 g
  • satfat 1.3 g
  • monofat 6.3 g
  • polyfat 1.1 g
  • protein 11 g
  • carbohydrate 21 g
  • fiber 5 g
  • cholesterol 71 mg
  • iron 2 mg
  • sodium 465 mg
  • calcium 117 mg
  • sugars 8 g
  • Est. Added Sugars 3 g

How to Make It

  1. Preheat broiler to high with oven rack 6 inches from heat. Line a rimmed baking sheet with foil.

  2. Combine 1 tablespoon oil, cornmeal, and okra in bowl. Place okra and bell pepper halves, skin side up, on prepared pan. Broil 10 minutes. Wrap bell pepper in foil; let stand 10 minutes. Peel and chop.

  3. Line pan with foil. Combine honey, Creole seasoning, and shrimp in a bowl; add to pan. Broil 2 to 3 minutes on each side or until done.

  4. Combine okra, bell pepper, shrimp mixture, tomato, and remaining ingredients in a bowl; toss.