Grilled Okra With Sriracha Lime Salt – a delicious recipe with Sriracha, kosher salt, zest, lime's worth, Olive oil, okra. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 200u00b0F
2
Spread Sriracha very thinly on a silpat-lined baking sheet. I use a small offset spatula.
3
Bake 1 hour and 20 minutes or until Sriracha is completely dry. Cool and peel from silpat. Don't turn oven off.
4
Grind to a powder either with a mortar and pestle or in a mini food processor. Be gentle if you use the latter.
5
Add in salt, juice, and zest, then crush or pulse to combine.
6
Spread mixture back on silpat and bake at 200u00b0F for 1 1/2 to 2 hours until completely dry. Cool. Crush or process to salt consistency. Can be made ahead and stored in an airtight container.
7
Heat grill, skewer okra, and brush lightly with olive oil. Sprinkle with Sriracha Lime Salt.
8
Grill about 4 minutes per side. Serve with extra wedges of lime and Sriracha for dipping -- for those that like it extra spicy!
23
kcal
Calories
8
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons Sriracha, 3 tablespoons sea or kosher salt, 2 limes' worth of zest, 1 lime's worth of juice, and more.
Yes, Grilled Okra With Sriracha Lime Salt falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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