Recipes > Salad

Cajun Grilled Shrimp and Orzo Salad

Prep Time

15 minutes

Cook Time

30 minutes

Servings

2-4 people

This pasta salad by Salt & Lavender is super easy to whip up and is full of sweet and peppery fresh summer flavors!

Cajun Grilled Shrimp and Orzo Salad

Kitchen Tip : Cajun Grilled Shrimp and Orzo Salad

Ingredients

  • 3/4 Cup Uncooked Orzo

  • 1 Pound Raw Shrimp, Thawed and Peeled (Leave Tails On)

  • 1/2 Cup Tony’s Creole-Style Seafood Marinade

  • 3 Ears of Corn, Husked

  • 2 Cups (Packed) Fresh Baby Spinach, Chopped Roughly

  • 3 Tablespoons Scallions, Chopped

  • Zest from 1/2 Lemon

  • 1/4 Cup Tony’s Creole-Style French Salad Dressing, or More to Taste

  • Clear

Directions

  1. Prep the shrimp. If they are frozen, run them under cool water until thawed. Peel them if they are not already, but leave the tails on. Pat them dry and add them to a bowl along with the seafood marinade. Let them marinate for 15 minutes.
  2. Meanwhile, cook the orzo al dente according to package directions. Once it’s done, rinse it with cool water (let it drain thoroughly). Add it to a large salad bowl once cool.
  3. Preheat your BBQ/Grill/Pan to high heat. Salt & Lavender used a gas BBQ with the lid closed, but timing will depend on your specific grill.
  4. For the corn: remove the husks and silks and coat the corn with olive or vegetable oil. Cook for 10-12 minutes, rotating every few minutes until it’s cooked through and you see char marks.
  5. For the shrimp: thread shrimp onto skewers (if using wooden skewers, be sure to soak them first), then grill the shrimp over medium-high heat for 2-3 minutes/side (turn the heat down after doing the corn).
  6. Prep the remaining ingredients (chop the spinach and scallions and zest the lemon) and add them to the salad bowl while the corn and shrimp cool for a few minutes.
  7. Cut the corn off the cobs and add it to the salad bowl. Toss with the dressing. You can either remove the shrimp from the skewers and serve them on top of the salad or place a skewer on top of each bowl/plate once served.

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