- 1/3 cup uncooked whole wheat orzo pasta
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 tablespoon Caribbean jerk seasoning
- 1 medium ear sweet corn
- 1 teaspoon olive oil
- 6 fresh asparagus spears, trimmed
- 1 small sweet red pepper, chopped
- 3 tablespoons lime juice
- 1 tablespoon water
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil.
- On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes; cook asparagus until crisp-tender, 5-7 minutes, turning corn and asparagus occasionally. Grill shrimp until it turns pink, 1-2 minutes per side.
- Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad. Yield: 2 servings.
Reviews forGrilled Jerk Shrimp Orzo Salad
"My husband and I thought this was a pretty good, light recipe for those very hot summer days. I had leftover corn that I had cut off of the cobs I had steamed a few days earlier. I simply warmed that part up instead of grilling corn. I also decided to try tilapia instead of shrimp. I placed the tilapia in a greased baking dish, drizzled some melted butter over top, then topped the fish with the Caribbean jerk seasoning. Covered, baked the fish at 425 for 12 minutes, uncovered and baked for an additional 3 minutes. I didn't want to start up the grill for just the asparagus so I steamed those as well. I actually really liked this with the fish, but I can see how it would be delicious with the shrimp too. Because this is an easy recipe and it's light and tasty, we'll most likely be making this again!"
"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""