Grilled Prawns with Okra and Eggplant

Sautéed eggplant, okra, and spinach are tossed with coconut oil and spices and topped with grilled marinated prawns in this vegetable-forward dish.

Ingredients

Grilled Prawns

12 raw shell- and tail-on king or tiger prawns, heads removed

1/4 cup grated yellow onion

3 tablespoons coconut oil, melted, plus more for grill

1 tablespoon fresh thyme leaves, finely chopped

2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice

2 garlic cloves, grated (about 2 teaspoons)

1 teaspoon cayenne pepper

1 teaspoon fine sea salt

1/2 teaspoon grated peeled fresh ginger

1/2 teaspoon dried shrimp powder (see Note)

Okra and Garden Eggs

3 tablespoons coconut oil, divided, plus more as needed

4 small (3-ounce) or baby eggplants (such as garden eggs, unpeeled) (see Note), sliced crosswise into 1/4-inch rounds

6 ounces fresh okra, halved lengthwise

1 small red onion, finely chopped (about 3/4 cup)

1 1/2 teaspoons grated fresh ginger

2 garlic cloves, thinly sliced

1 teaspoon fine sea salt

3/4 teaspoon crushed red pepper

3/4 teaspoon ground grains of paradise (see Note)

6 ounces baby spinach (about 6 cups)

Directions

Make the grilled prawns

Butterfly each prawn without flattening, leaving shell intact, by cutting down the belly side through to the back to split open and devein. Set aside. Stir together onion, coconut oil, thyme, lemon zest and juice, garlic, cayenne, salt, ginger, and shrimp powder in a medium bowl. Add prawns, and toss to coat, working onion mixture into cut portion of each prawn. Cover and refrigerate 30 minutes.

Preheat a gas or charcoal grill to medium-high (400°F to 450°F). Brush grill grates with coconut oil. Grill prawns, uncovered, until shells are bright red and charred in spots and flesh is opaque, 1 to 2 minutes per side. Transfer to a plate; tent with aluminum foil.

Make the okra and garden eggs

Heat 2 tablespoons coconut oil in a large skillet over medium-high. Working in batches, cook eggplant and okra in a single layer until browned and just tender, 1 to 2 minutes per side, adding additional coconut oil as needed. Transfer eggplant and okra to a plate; set aside.

Reduce heat under skillet to medium, and add remaining 1 tablespoon coconut oil. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add ginger and garlic; cook, stirring constantly, until beginning to brown, about 30 seconds. Stir in reserved eggplant and okra, salt, crushed red pepper, and grains of paradise. Cook, stirring often, until onion starts to brown and vegetables are tender, about 1 minute. Add spinach, stirring occasionally, until just wilted, 2 to 3 minutes. Serve immediately with prawns.