Grilled Jerk Shrimp Orzo Salad Recipe
- 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
- 2 tablespoons white vinegar
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1. 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.
- 2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.
- 3. 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.
- 4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and red pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 2 servings.
2 cup: 352 calories, 12g fat (2g saturated fat), 138mg cholesterol, 719mg sodium, 38g carbohydrate (5g sugars, 8g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Reviews for Grilled Jerk Shrimp Orzo Salad
"Made this for dinner today. Just ok. The shrimp and seasoning tasted good but everything else had little flavor. Will not make again."
"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."
"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!"
"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."
"Very nice.I made my version of 'jerk', substitued arbosio rice.This is definitely in my repetoir now."
"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."
"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!!"
"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!"
"I doubled the dressing to add more flavor. Was very good. I give it a "B""
"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."
"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"
"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."
"Very good!!!!I did however use frozen corn and asparagus."
"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"
"It was one of the best recipes I have made. Great to have on a hot summer night!"
"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."
"Substituted chicken and it was a perfect summer party dish! All the guests asked for the recipe."
"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."
"This salad is so light and tasty with just the right balance of citrus and heat! Perfect for summer."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.