If you’re looking for a fresh and tasty dish, this shrimp orzo salad is just the thing! With smoky grilled shrimp mingling with sweet corn, it’s got a delightful mix that’s perfect for any meal. The zesty chili lime dressing gives it a nice kick, too.
Solves busy weeknights by offering quick prep, reliable leftovers, and a complete one-pan meal with shrimp, corn, and orzo.
Sometimes I struggle to find meals that fit my diet and my family’s gluten allergies, but this salad comes to the rescue. It’s simple to whip up and checks all the boxes for us, making dinner stress-free.
This shrimp orzo salad is not only delicious but also super quick to prepare. In about 45 minutes, you’ll have a meal that can be served warm or cold, making it a versatile option for leftovers or meal prep. The best part is that it keeps the shrimp juicy without overcooking, which can be tricky at times.
If you love easy recipes, you might also enjoy this Brown Butter Cupcakes. It’s great to have a sweet treat ready to go after a hearty meal!
Table of contents
Why You Will Love This Recipe
- Smoky & Sweet Flavor : The grilled shrimp add a smoky twist while the corn brings natural sweetness, creating a deliciously balanced dish that feels fresh and bright.
- Convenient for Any Meal : This dish shines whether served warm or cold, making it a great option for lunch prep or a last-minute dinner.
- Easy to Store : You can keep leftovers in the fridge for a few days, and the flavors actually become even better as it sits, which is a nice bonus.
- Quick to Prep : With a simple grilling method and straightforward ingredients, you can whip this up in no time, avoiding the hassle of overcooked shrimp.
Grilled Shrimp and Corn Orzo Salad
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: seafood salad
- Method: grilling
- Diet: seafood
Description
A delicious seafood salad featuring grilled shrimp, corn, and feta cheese mixed with orzo, perfect for a light meal.
Ingredients
- 1 tablespoon red wine vinegar
- 1 lime, juiced and zested
- 1 1/2 tablespoons honey
- 21/2 teaspoons chili oil
- 1/3 cup extra virgin olive oil
- 2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 11/2 teaspoon smoked paprika
- 1/21/2 teaspoon garlic powder
- kosher salt and pepper to taste
- 1 pound orzo
- 1 1/2 cups corn, fresh or frozen
- 1/2 cup crumbled feta
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh chives
Instructions
- Cook the Orzo: Start by boiling water for your orzo. Once it reaches a rolling boil, toss in the orzo. Cook until just tender but still al dente without turning mushy. This is critical for the texture in your salad. Drain and set aside to cool.
- Grill the Shrimp: Preheat your grill pan. Toss the shrimp on for just a few minutes, watching for that beautiful pink color and slight char. Overcooked shrimp can turn tough, so keep an eye on them.
- Char the Corn: While the shrimp are grilling, add the corn to the grill. Regularly turn it until the kernels begin to pop and brown, which adds sweet smokiness to your dish.
- Toss Everything Together: In a large bowl, combine the cooled orzo, grilled shrimp, and charred corn. Sprinkle the feta cheese over the top and gently toss to combine. If it feels too dry, add a splash of olive oil.
- Serve it Up: Portion the salad into bowls and garnish with fresh herbs. This salad can be served cold or at room temperature. Make sure to taste and adjust seasoning as needed for the best flavor.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for 3 to 5 days. The flavors improve as it sits.
- Expert Tips: Make the dressing ahead of time to allow flavors to intensify. If shrimp becomes rubbery, minimize cooking time, and if orzo is mushy, ensure it is cooked al dente and rinsed under cold water after draining.
- Reheating Instructions: Reheat in the microwave for 1 to 2 minutes until warmed through.
- Serving Suggestions: Serve alongside grilled vegetables for a complete meal. Pair with crusty bread to soak up extra dressing. Garnish with extra fresh herbs just before serving.
- Recipe Variations: For additional crunch, add diced bell peppers. Incorporate avocado for creaminess. Substitute quinoa for a gluten-free option.
- Ingredient Notes: Choose fresh corn when in season for the best sweetness. If jumbo shrimp is unavailable, medium shrimp can be used but adjust the cooking time accordingly. Other small pasta may work as a substitute for orzo.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Red wine vinegar: This adds a nice tang that brightens everything up. If you don’t have it, you could use apple cider vinegar instead.
- Lime: You’ll want the juice and zest for that zesty kick! Fresh limes are best, but bottled lime juice works in a pinch.
- Honey: It balances out the tartness. You can swap it with maple syrup if you’re after a different sweetness vibe.
- Chili oil: It gives a hint of heat and flavor. Feel free to use garlic-infused oil for a milder kick if you need.
- Extra virgin olive oil: This really brings everything together with its rich flavor. Choose a good-quality bottle for the best result.
- Jumbo shrimp: These are the stars of the dish! Pick the freshest ones, and honestly, other shrimp sizes work too if that’s what you find.
- Smoked paprika: It adds a warm, smoky vibe to the dish. Regular paprika can be used, just skip the smoky notes.
- Garlic powder: It gives a subtle garlic flavor without being overwhelming. Fresh minced garlic is a nice swap if you prefer that punch.
- Orzo: This tiny pasta is fun and adds texture. You can use any small pasta shape if orzo is hard to find.
- Corn: Sweet corn brightens the salad; fresh is awesome but frozen works just fine too if fresh isn’t in season.
- Crumble feta: It adds a salty, creamy bite, which I absolutely love! Goat cheese is a nice replacement if you’re looking for something different.
- Fresh cilantro: It brings a nice, herby freshness. If you’re not a fan, parsley is a good option too.
- Chopped chives: They add a mild onion flavor to the mix. You could use green onions if that’s what you have on hand.
- Red wine vinegar: This adds a nice tang that brightens everything up. If you don’t have it, you could use apple cider vinegar instead.
- Lime: You’ll want the juice and zest for that zesty kick! Fresh limes are best, but bottled lime juice works in a pinch.
- Honey: It balances out the tartness. You can swap it with maple syrup if you’re after a different sweetness vibe.
- Chili oil: It gives a hint of heat and flavor. Feel free to use garlic-infused oil for a milder kick if you need.
- Extra virgin olive oil: This really brings everything together with its rich flavor. Choose a good-quality bottle for the best result.
- Jumbo shrimp: These are the stars of the dish! Pick the freshest ones, and honestly, other shrimp sizes work too if that’s what you find.
- Smoked paprika: It adds a warm, smoky vibe to the dish. Regular paprika can be used, just skip the smoky notes.
- Garlic powder: It gives a subtle garlic flavor without being overwhelming. Fresh minced garlic is a nice swap if you prefer that punch.
- Orzo: This tiny pasta is fun and adds texture. You can use any small pasta shape if orzo is hard to find.
- Corn: Sweet corn brightens the salad; fresh is awesome but frozen works just fine too if fresh isn’t in season.
- Crumble feta: It adds a salty, creamy bite, which I absolutely love! Goat cheese is a nice replacement if you’re looking for something different.
- Fresh cilantro: It brings a nice, herby freshness. If you’re not a fan, parsley is a good option too.
- Chopped chives: They add a mild onion flavor to the mix. You could use green onions if that’s what you have on hand.
Recipe Tips
- If shrimp is rubbery after grilling, short cooking time is key; just a few minutes on high heat is all they need.
- When orzo becomes mushy or sticky, cooking it al dente and rinsing under cold water after draining will help maintain texture.
- For the dressing that separates quickly, a quick whisk or shake before serving helps it emulsify nicely.
- If you prefer a sweeter taste, using in-season fresh corn will really amp up the flavor profile of your salad.
- When making the dressing ahead, letting it sit for at least an hour allows the flavors to develop beautifully.
Serving Suggestions
Pair this dish with grilled vegetables for a satisfying meal. Crusty bread serves well to soak up the extra dressing.
This salad works in other recipes like a grilled shrimp wrap or a light summer pasta. You can also serve it on a bed of greens for variation.
Add extra fresh herbs just before serving for a boost of flavor. A drizzle of olive oil enhances the overall experience.
Recipe variations
- You can use scallops or firm white fish instead of shrimp for a different protein option.
- Add ½ teaspoon cayenne pepper or ¼ cup diced jalapeños if you want some heat in your salad.
- Either replace corn with black beans for a different texture, or swap feta cheese for goat cheese for a tangy flavor.
- Scale the recipe by doubling the amounts for a larger batch; use 4 pounds of shrimp and 2 pounds of orzo for a big gathering or meal prep.
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How to Store?
To keep your shrimp orzo salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. This maintains freshness.
Freezing: Wrap the salad tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Temperature: Serve chilled or at room temperature after storage. Re-mix the dressing if needed before serving.
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