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Grilled Okra with Smoked Paprika Dip

Marla Hingley
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4


  • 1 lb small okra pods
  • 1 Tbsp oil
  • Salt and pepper


  • ¼ cup GF mayonnaise
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh cilantro finely chopped
  • 1 tsp smoked paprika
  • ¼ tsp crushed red pepper flakes


  • Partially split each washed/dried okra pod, keeping the top ½ inch of the stem uncut. Toss pods with oil and sprinkle with salt and pepper.
  • Place on a hot grill, flipping once lightly charred, and pods start to split open (about 5 minutes in total).
  • For dip, combine all ingredients and mix well. Serve with hot okra pods right off the grill.


When buying okra, look for unblemished brightly colored pods, that are 2-4” long and tender (but not soft). They only have a few days of shelf life in the fridge, so best to buy them on the day you plan on cooking them.
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