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Grilled Jerk Shrimp Orzo Salad Recipe

Grilled Jerk Shrimp Orzo Salad Recipe photo by Taste of Home

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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

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Grilled Jerk Shrimp Orzo Salad Recipe

Prep: 25 min. Grill: 25 min.

Yield: 2 Servings

25 25 50

Ingredients

1 large ear sweet corn in husk
1 teaspoon olive oil
1/3 cup uncooked whole wheat orzo pasta
6 fresh asparagus spears, trimmed
1/2 pound uncooked medium shrimp, peeled and deveined
1 tablespoon Caribbean jerk seasoning
1 small sweet red pepper, chopped
DRESSING:
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon lime juice
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.
Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.
Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 2 servings.

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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Reviews for Grilled Jerk Shrimp Orzo Salad

Grilled Jerk Shrimp Orzo Salad

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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.

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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