Best 4 Grilled Jerk Shrimp Orzo Salad Recipes

Discover a tantalizing blend of flavors with our delectable grilled jerk shrimp orzo salad recipe. This dish combines the vibrant Caribbean spice of jerk seasoning with the tender and flavorful shrimp, tossed together with orzo, fresh vegetables, and a zesty dressing. Get ready to embark on a culinary journey that will leave your taste buds dancing and your heart craving more.

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GRILLED JERK SHRIMP ORZO SALAD

Grilled Jerk Shrimp Orzo Salad image

The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer-or any time of year that you want to summon memories of sunshine. -Eileen Budnyk, Palm Beach Gardens, Florida

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup uncooked whole wheat orzo pasta
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 tablespoon Caribbean jerk seasoning
1 medium ear sweet corn, husked
1 teaspoon olive oil
6 fresh asparagus spears, trimmed
1 small sweet red pepper, chopped
DRESSING:
3 tablespoons lime juice
1 tablespoon water
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil., On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side., Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.

Nutrition Facts : Calories 340 calories, Fat 12g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 716mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

ROASTED SHRIMP AND ORZO

Roasted Shrimp and Orzo image

Provided by Ina Garten

Categories side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

SHRIMP WITH ORZO

Shrimp With Orzo image

From Cooking Light. Serving size: 1 1/2 cup. Per serving: 424 calories, 7.6 g fat, 29.2 g protein, 57.1 g carb, 3.8 g fiber, 142 g cholesterol.

Provided by ratherbeswimmin

Categories Oven

Time 1h21m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (28 ounce) can diced tomatoes, undrained
1 1/2 teaspoons olive oil
1 cup diced onion
3 garlic cloves, minced
1/4 cup dry white wine
3 tablespoons chopped fresh parsley, divided
1 tablespoon capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
crushed red pepper flakes (to taste)
1 lb medium shrimp, peeled and deveined
2 cups hot cooked orzo pasta
1/2 cup crumbed feta cheese

Steps:

Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.
Let the oil get heated in a large nonstick skillet over medium heat.
Add in the onion and garlic; stir/saute for 3 minutes.
Add in the wine; cook 1 minute.
Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.
Add in shrimp; cook 2 minutes.
Stir in the cooked orzo; adjust seasoning to taste.
Spoon mixture into an 11x7 inch casserole dish that has been coated with nonstick cooking spray.
Sprinkle feta cheese and remaining parsley evenly over the top.
Bake in a 450 degree oven for 10 minutes.

Nutrition Facts : Calories 583, Fat 9.3, SaturatedFat 3.7, Cholesterol 189.5, Sodium 880.1, Carbohydrate 82.7, Fiber 6.4, Sugar 11.6, Protein 39

Tips:

To make the jerk shrimp marinade, combine 1 tablespoon of allspice, 1 teaspoon of thyme, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of ground ginger, ½ teaspoon of nutmeg, ¼ teaspoon of cayenne pepper, ¼ teaspoon of cinnamon, 2 tablespoons of olive oil, 2 tablespoons of lime juice, and 1 tablespoon of brown sugar in a bowl. Stir until well combined.
Once the marinade is complete, add the shrimp and toss to coat. Allow the shrimp to marinate for at least 30 minutes, or up to overnight.
While the shrimp is marinating, cook the orzo according to the package instructions. Drain and set aside.
Heat a grill or grill pan over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until cooked through.
In a large bowl, combine the cooked shrimp, orzo, chopped bell pepper, chopped onion, chopped cilantro, and crumbled feta cheese. Toss to combine.
For the dressing, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 tablespoon of honey, 1 teaspoon of salt, and ½ teaspoon of black pepper in a small bowl until well combined.
Pour the dressing over the shrimp and orzo salad and toss to coat.
Serve immediately, or chill for later.

Conclusion:

This grilled jerk shrimp orzo salad is a delicious and easy-to-make dish that is perfect for summer gatherings. The jerk shrimp is packed with flavor and the orzo salad is light and refreshing. This dish is also a great way to use up leftover shrimp.