Best Grilled Jerk Shrimp Orzo Salad Recipes

GRILLED JERK SHRIMP ORZO SALAD

Grilled Jerk Shrimp Orzo Salad image

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

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

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, husked
1 teaspoon olive oil
6 fresh asparagus spears, trimmed
1 small sweet red pepper, chopped
DRESSING:
3 tablespoons lime juice
1 tablespoon water
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

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, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn 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.

Nutrition Facts : Calories 340 calories, Fat 12g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 716mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

GRILLED JERK SHRIMP ORZO SALAD

Grilled Jerk Shrimp Orzo Salad image

Mmmmmmmmm!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Salads

Number Of Ingredients 13

Ingredients

1 large ear sweet corn in husk
1 teaspoon(s) olive oil, extra virgin
1/3 cup(s) orzo pasta, whole wheat, uncooked
6 - asparagus spears, fresh, trimmed
1/2 pound(s) shrimp, peeled & deveined (tails off), uncooked
1 tablespoon(s) jerk seasoning
1 small sweet red pepper, chopped
DRESSING:
2 tablespoon(s) white vinegar
1 tablespoon(s) water
1 tablespoon(s) lime juice
1 tablespoon(s) olive oil, extra virgin
1/8 teaspoon(s) salt & pepper

Steps:

Carefully peel back corn husk to within 1" of bottom; remove silk. Brush corn with oil. Rewrap corn in husk & secure with kitchen string. Grill corn, covered, over medium heat for 25 - 30 minutes or until tender, turning often.
Meanwhile, cook orzo according to package directions. Drain & rinse in cold water; set aside.
Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus & shrimp, covered, over medium heat for 5 - 8 minutes or until asparagus is crisp-tender & shrimp turn pink, turning once.
Cut corn from cob; place in a large bowl. Cut asparagus into 1" pieces; add to bowl. Add the shrimp, orzo & pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.