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Grilled Jerk Shrimp Orzo Salad Recipe

Grilled Jerk Shrimp Orzo Salad Recipe

The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
TOTAL TIME: Prep: 25 min. Grill: 10 min. YIELD:2 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

2 cups: 340 calories, 12g fat (2g saturated fat), 138mg cholesterol, 716mg sodium, 35g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 1 fat.

Reviews for Grilled Jerk Shrimp Orzo Salad

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PrplMonky5 User ID: 6612040 265673
Reviewed May. 7, 2017

"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!"

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."

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."

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!"

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."

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."

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."

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'll love it!!"

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!"

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""

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."

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!

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."

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

"Very good!!!!

I did however use frozen corn and asparagus."

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"

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!"

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."

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."

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."

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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