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Our taste panel went ga-ga over the heat, seasonings and appearance of this colorful main-dish salad. Try it! —Eileen Budnyk, Palm Beach Gardens, Florida
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 2 cups equals 352 calories, 12 g fat (2 g saturated fat), 138 mg cholesterol, 719 mg sodium, 38 g carbohydrate, 8 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Originally published as Grilled Jerk Shrimp Orzo Salad in Healthy Cooking August/September 2010, p64
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 29, 2012 by rowan11
I would remake this recipe with a jerk recipe of my own that doesn't require a bought Caribbean jerk seasoning. Also, I blanched the asparagus in the water that I used to cook the orzo. I used frozen corn. I barbequed the shrimp and served it with the orzo vegetable mix. I think it was a good combination.
Reviewed on Sep. 12, 2011 by hannahjw88
I love this dish! I double it every time deliberately to have leftovers. I freeze them in single-size portions and it reheats well. My spin on the recipe:Double everything, but triple the sauce. I only add double amount of vinegar, though, to cut down on the sharpness it adds.I add one purple onion, thinly sliced, and saute' it lightly with the red onion before mixing with the rest.Delicious recipe!
I love this dish! I double it every time deliberately to have leftovers. I freeze them in single-size portions and it reheats well. My spin on the recipe:
Double everything, but triple the sauce. I only add double amount of vinegar, though, to cut down on the sharpness it adds.
I add one purple onion, thinly sliced, and saute' it lightly with the red onion before mixing with the rest.
Delicious recipe!
Reviewed on Aug. 10, 2011 by T-DePew
This was AMAZING. The only thing I'm going to change next time is to make the sweet corn inside and stir fry the asparagus inside, as we have a very small grill.
Reviewed on Aug. 05, 2011 by CherylAH
Very nice.I made my version of 'jerk', substitued arbosio rice.This is definitely in my repetoir now.
Very nice.
I made my version of 'jerk', substitued arbosio rice.
This is definitely in my repetoir now.
Reviewed on Aug. 05, 2011 by conniepage
This salad was fantastic. Even tho I modified it. I used Creole seasoning instead of the Jerk seasoning.. because thats what I had at home.I also pan roasted the corn and asparagus and pan roasted the shrimp, as it was too hot outside to grill. I made a simpler dressing of olive oil, lemon juice, salt and pepper (I did make the other and found it too diluted with the water and vinegar... (no need to have both vinegar and lime/lemon juice in the same recipe IMHO). All in all, it was met by rave reviews and i will most definitely make this again. I also used tomato instead of red pepper because we don't like em.
Reviewed on Jun. 19, 2011 by ChiTownCookin
Incredible! We loved this recipe and made no changes except doubled it as it only serves 2. It was delicious. The jerk seasoning I used was a recipe from Cooking Light for the jerk corn on the cob. Try it...you'll love it!!
Reviewed on Mar. 24, 2011 by jbg
Excellent flavor! This recipe reminds me of eating out on the porch. We substitute chicken and double the amount of orzo. This is a keeper!
Reviewed on Mar. 13, 2011 by dezzie0807
I doubled the dressing to add more flavor. Was very good. I give it a "B"
Reviewed on Feb. 02, 2011 by Jittery Rabbit
While it was alot of work, it was awesome. Had to substitute the asparagus due to allergy. There were NO LEFTOVERS on this one and fights over who got to eat seconds.
Reviewed on Jan. 29, 2011 by Webswife
This recipe tased great! It was too cold to grill outside, so I did everything inside in a skillet. It still turned out. Personally, we did need a little more dressing, so I did make a double portion of that (I know, not as healthy). No corn on the cob here now, so I used frozen corn.I will definitely make this again!KLW
This recipe tased great! It was too cold to grill outside, so I did everything inside in a skillet. It still turned out. Personally, we did need a little more dressing, so I did make a double portion of that (I know, not as healthy). No corn on the cob here now, so I used frozen corn.
I will definitely make this again!
KLW
Reviewed on Jan. 20, 2011 by ShellyJefferson
A few modifications: roasted frozen corn (1 cup) and fresh asparagus (25 spears cut into 1-inch pieces) in oven at 400 degrees for 15 minutes instead of grille. 1 cup orzo, 1 pound shrimp, 2 peppers. Used 1 tsp jerk seasoning as it was a bit too spicy the first time. Broiled shrimp in toaster oven instead of grille. Also, we doubled the dressing since increased other ingredients - needed to increase qty. This served about 4 adults, and prep/cook time about 25-30 minutes total using oven instead of grille.
Reviewed on Nov. 02, 2010 by tracy197600
Very good!!!!I did however use frozen corn and asparagus.
Very good!!!!
I did however use frozen corn and asparagus.
Reviewed on Oct. 08, 2010 by soren
we made this with chicken it was good but way too tangy next time we would make it with half the vinegar or even less but still an okay recipe
Reviewed on Jul. 28, 2010 by macdonald
It was one of the best recipes I have made. Great to have on a hot summer night!
Reviewed on Jul. 27, 2010 by Hickster
We were very disappointed in this dish. The dressing just seemed to be all wrong. It seemed too tangy to us. We liked the idea of the dish with the grilled corn, spicy shrimp, etc. but would a find a completely different dressing to use. I only gave it 2 stars because we did like the shrimp although used only half the seasoning.
Reviewed on Jul. 26, 2010 by kcatererk
Substituted chicken and it was a perfect summer party dish! All the guests asked for the recipe.
Reviewed on Jul. 21, 2010 by cheeriogirl
I cut down on the jerk seasoning (about half), and it was plenty spicy for us. Great recipe--lots of fresh, summery flavors. Grilling the corn was kind of a pain, but it was GREAT in the dish.
Reviewed on Jul. 18, 2010 by menjeg
This salad is so light and tasty with just the right balance of citrus and heat! Perfect for summer.
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