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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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Grilled Jerk Shrimp Orzo Salad Recipe

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4.5 19 20
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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
TOTAL TIME: Prep: 25 min. Grill: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Grill: 25 min.
MAKES: 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

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: 2 starch, 3 lean meat, 1 vegetable, 1 fat.

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.
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.


Reviews for Grilled Jerk Shrimp Orzo Salad

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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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."

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