Grilled Okra with Sriracha Lime Salt

July  5, 2013
2 Ratings
  • Serves 4
Author Notes

A departure from fried okra, this grilled take on this quintessential Southern vegetable is sure to convert even the most skeptical okra doubter due to the addition of Sriracha in salt form. —Beth Kirby | {local milk}

What You'll Need
  • 2 tablespoons Sriracha
  • 3 tablespoons sea or kosher salt
  • 2 limes' worth of zest
  • 1 lime's worth of juice
  • Olive oil for brushing
  • 24 okra
  • Lime wedges for serving
  1. Heat oven to 200°F
  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 200°F 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!

See what other Food52ers are saying.

  • Stephanie
  • Ken Woytisek
    Ken Woytisek
  • Mandilynn
  • walkie74
  • Priscilla Unger
    Priscilla Unger
A Southern writer with a cast iron skillet & a camera. Freelance food writer & photographer. Blogs at

24 Reviews

Stephanie April 13, 2015
My husband is hooked on sriracha salt I bought from the farmer's market last summer. I am definitely going to try this!
Also, psyched to see a recipe for grilling okra. We roast it in the oven, whole, and dip in whatever sauce moves us. Now we have another way to make it when it's too hot in the house!
Rick July 19, 2014
BTW, Huy Fong Sriracha is delicious but here is a home made version without the preservatives from the book "Hot Sauce" by Jennifer Trainer Thompson. I take a bottle to work on occasion and pour a glop into the palms of the chili heads who devour it and ask for seconds. The non chili heads, ehhh, not so much.
! cup assorted red chiles stemmed and seeded (I leave seeds in but don't get that nice smooth texture of the bottled stuff.
3-4 garlic cloves
2 TBS white wine vinegar
1 tsp (or more) sugar
1/2-1 tsp salt.
Process until all non laminar, do what you need to do if storing for more than a month or so. Enjoy :)
Priscilla U. September 13, 2014
... thanks! This looks so interesting, and I'm excited to give it a go today...
Stephanie April 21, 2015
Fresh or dried chiles? I want to make this!
Rick July 19, 2014
I'm trying it with the fruit leather plates that came with my dehydrators. (jerky fanatic here).Maybe I've finally found a use for them. Should be a great alternative to turning on the oven in July!
pat May 10, 2014
This sounds amazing, can't wait to make! Great for my next dinner gathering.
Gina April 15, 2014
Could I use frozen okra?
Ken W. August 4, 2013
The okra was great and I don't like okra!
Mandilynn July 19, 2013
I'm happy to report that the parchment paper worked great! I just put some small weights on each corner to keep the parchment from curling up. This salt will change my life, I think!
Effie July 17, 2013
Made the Sriracha powder a couple of days ago and have used it on EVERYTHING including okra....from protein to veggies. This is totally worth the effort.
Beth K. July 18, 2013
YES. Seriously. Popcorn & a roast chicken are two of my fav things to put it on. And on the rim of a bloody mary for the bold (well...mine are virgin mary's but that's an entirely other story!)
Chilled O. July 15, 2013
Can i substitute Sriracha with anything?
Beth K. July 15, 2013
I can't think of anything off the top of my head. It's a rather particular ingredient. Though you could try it with another thick, spicy sauce.
Chilled O. July 16, 2013
walkie74 July 9, 2013
Sriracha powder. If my husband didn't love me before, he will throw himself into a vat of angry piranha for me now.
Chris July 8, 2013
Have to agree; knowing how to make the Sriracha powder is killer. Now I can make those Sriracha potato chips I've been missing so much!
Vicky K. July 8, 2013
Way too much fuss. There must be a better way to get all those good sounding flavors without such a production!
Beth K. July 8, 2013
Mix it all (salt, lime zest/juice, sriracha) & dry it together. The point here was to show people how to make sriracha powder....which is an amazing substance to have on hand!
clairmarie July 15, 2013
Doesn't look too fussy to me, but I have no air conditioning here, so I'll make the sriracha powder when it's a little cooler and dryer. But I'm psyched to do the okra on the grill tomorrow night, so I just finished making the sriracha-lime salt in the microwave! I mixed everything, spread it on a silpat, turned off the turntable, and it took about 10 minutes on half-power, turning it every minute or so.
CB R. July 8, 2013
Would parchment paper work in lieu of a silpat?
Beth K. July 8, 2013
I've never done it with parchment, so I don't know. Wouldn't hurt to try! If it doesn't work then you know!
Mandilynn July 18, 2013
CB Ryko, did you try it out? i don't have a silpat and really want to try this. I think I'll take a chance on the parchment paper tonight!
CB R. July 18, 2013
I still haven't tried it, but I saw recipes on other sites where parchment was part of the directions. I think it would work.
Mandilynn July 18, 2013
Yeah I did a little internet searching and I think it will work fine! I'll post the results when I'm done!