Description
A delicious seafood salad featuring grilled shrimp, corn, and feta cheese mixed with orzo, perfect for a light meal.
Ingredients
Scale
- 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