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Grilled Jerk Shrimp Orzo Salad Recipe

Grilled Jerk Shrimp Orzo Salad Recipe

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
TOTAL TIME: Prep: 25 min. Grill: 25 min. YIELD:2 servings

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

  • 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.

Nutritional Facts

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

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MY REVIEW
shrinking67 User ID: 2894486 174817
Reviewed Jul. 29, 2013

"Made this for dinner today. Just ok. The shrimp and seasoning tasted good but everything else had little flavor. Will not make again."

MY REVIEW
rowan11 User ID: 6892774 122564
Reviewed Sep. 29, 2012

"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."

MY REVIEW
hannahjw88 User ID: 5274328 147583
Reviewed Sep. 12, 2011

"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!"

MY REVIEW
T-DePew User ID: 6121835 188797
Reviewed Aug. 10, 2011

"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."

MY REVIEW
CherylAH User ID: 5612822 174467
Reviewed Aug. 5, 2011

"Very nice.

I made my version of 'jerk', substitued arbosio rice.
This is definitely in my repetoir now."

MY REVIEW
conniepage User ID: 1865209 188795
Reviewed Aug. 5, 2011

"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."

MY REVIEW
ChiTownCookin User ID: 5520512 110064
Reviewed Jun. 19, 2011

"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!!"

MY REVIEW
jbg User ID: 1768019 188793
Reviewed Mar. 24, 2011

"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!"

MY REVIEW
dezzie0807 User ID: 4072915 189921
Reviewed Mar. 13, 2011

"I doubled the dressing to add more flavor. Was very good. I give it a "B""

MY REVIEW
Jittery Rabbit User ID: 5800184 147569
Reviewed Feb. 2, 2011

"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."

MY REVIEW
Webswife User ID: 1324974 189886
Reviewed Jan. 29, 2011

"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"

MY REVIEW
ShellyJefferson User ID: 1843377 191919
Reviewed Jan. 20, 2011

"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."

MY REVIEW
tracy197600 User ID: 3040337 110062
Reviewed Nov. 2, 2010

"Very good!!!!

I did however use frozen corn and asparagus."

MY REVIEW
soren User ID: 1988780 120501
Reviewed Oct. 8, 2010

"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"

MY REVIEW
MacDonald User ID: 7777877 211876
Reviewed Jul. 28, 2010

"It was one of the best recipes I have made. Great to have on a hot summer night!"

MY REVIEW
Hickster User ID: 45874 192391
Reviewed Jul. 27, 2010

"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."

MY REVIEW
kcatererk User ID: 4114598 188791
Reviewed Jul. 26, 2010

"Substituted chicken and it was a perfect summer party dish! All the guests asked for the recipe."

MY REVIEW
cheeriogirl User ID: 2355136 112352
Reviewed Jul. 21, 2010

"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."

MY REVIEW
menjeg User ID: 4113891 189767
Reviewed Jul. 18, 2010

"This salad is so light and tasty with just the right balance of citrus and heat! Perfect for summer."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.