Nothing says summer like the burst of bold flavors in this Cajun Grilled Shrimp and Orzo Salad Recipe. This dish balances spicy, smoky shrimp with tender orzo and fresh vegetables, all tossed in a tangy Creole dressing that brings everything together beautifully. It’s a perfect combination that feels both light and satisfying, ideal for a quick weeknight dinner or a festive weekend cookout. If you love the heartiness of pasta salad with the zesty kick of Cajun spices, this recipe will become a fast favorite in your meal rotation.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Cajun Grilled Shrimp and Orzo Salad Recipe plays a vital role, delivering textures and flavors that complement one another wonderfully. From the plump shrimp kissed by Creole marinade to the fresh crunch of spinach, these ingredients come together simply yet superbly.
- Orzo (3/4 cup uncooked): The perfect small pasta that soaks up dressing while keeping a lovely al dente bite.
- Raw shrimp (1 pound, thawed & peeled, tails on): Tender and succulent, shrimp bring protein and heartiness to the dish.
- Tony Chachere’s Creole-Style Seafood Marinade (1/2 cup): Infuses the shrimp with vibrant Cajun flavor, key to the recipe’s signature taste.
- Corn on the cob (3 cobs, husked): Adds a smoky sweetness with every char-marked bite after grilling.
- Fresh baby spinach (2 cups, chopped): Offers a fresh, leafy crunch that brightens the salad’s texture.
- Scallions (3 tablespoons, chopped): Bring subtle onion notes and a pop of green that livens up the bowl.
- Lemon zest (from 1/2 lemon): Adds a citrusy brightness that lifts all the other flavors.
- Tony Chachere’s Creole-Style French Salad Dressing (1/4 cup): The creamy, tangy dressing that ties the entire salad together with a luscious finish.
- Olive or vegetable oil (for corn): Helps achieve that golden, charred crust during grilling.
How to Make Cajun Grilled Shrimp and Orzo Salad Recipe
Step 1: Marinate the Shrimp
Start by prepping your shrimp. If frozen, thaw them under cool running water, then peel if needed but keep those tails on for easy handling. Pat them dry and toss them into a bowl with Tony Chachere’s Creole-Style Seafood Marinade. Let the shrimp soak up all those spicy, savory notes for about 15 minutes — this little rest makes a big flavor difference.
Step 2: Cook the Orzo
While your shrimp marinates, cook the orzo until it’s just al dente according to package instructions. Once cooked, rinse it under cool water to stop the cooking process and drain thoroughly. Transfer the orzo to a large mixing bowl and let it cool completely before adding other ingredients.
Step 3: Prepare the Grill
Preheat your grill, barbecue, or grill pan to high heat. Closing the lid on a gas grill helps maintain consistent temperatures. This step is essential for creating those beautiful char marks on both corn and shrimp, which add tons of smoky flavor.
Step 4: Grill the Corn
Remove the husks and silks from each ear of corn, then lightly coat them with olive or vegetable oil. Grill the corn for 10 to 12 minutes, turning every few minutes until nicely charred and cooked through. That smoky sweetness is foundational to this salad’s summery vibe.
Step 5: Grill the Shrimp
Thread the marinated shrimp onto skewers—remember to soak wooden skewers beforehand if using them to prevent burning. Place the shrimp over the grill set to medium-high (lower heat after finishing the corn). Grill each side for 2 to 3 minutes, depending on how charred and smoky you like them, but keep a careful eye so they don’t overcook and become rubbery.
Step 6: Prep and Combine the Salad Ingredients
While the corn and shrimp cool briefly, chop up the baby spinach and scallions, and zest half a lemon. Add these to your orzo bowl, preparing the salad base with fresh color, texture, and brightness.
Step 7: Assemble and Toss
Cut the grilled corn kernels off the cob and add them to the bowl alongside the dressing. Toss everything well to coat the orzo and veggies evenly. Finally, either remove the shrimp from skewers and mix them in or serve shrimp adorably arranged on top or skewered right on the plate for visual appeal. This final touch really brings the Cajun Grilled Shrimp and Orzo Salad Recipe to life.
How to Serve Cajun Grilled Shrimp and Orzo Salad Recipe
Garnishes
Sprinkle extra lemon zest, chopped scallions, or fresh parsley over the completed salad to lift the flavors and add a burst of color. A drizzle of additional Creole dressing or a few dashes of hot sauce can amplify the dish’s vibrant kick.
Side Dishes
Pair this salad with crusty garlic bread, a crisp green salad, or roasted vegetables to round out the meal. The smoky, spicy notes work wonderfully alongside lighter, fresh sides that keep the meal balanced and satisfying.
Creative Ways to Present
Try serving the salad in individual mason jars for a fun picnic or gathering setup, or fill lettuce cups with the salad for a fresh, hand-held appetizer version. Offering shrimp on skewers directly on top adds a visual flair that’s sure to impress guests and make serving effortless.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This Cajun Grilled Shrimp and Orzo Salad Recipe stays fresh for up to 2 days, although the shrimp’s texture is best enjoyed sooner rather than later.
Freezing
Because of the shrimp and fresh greens, freezing this salad isn’t recommended as it will change the texture upon thawing. Instead, prepare only what you plan to eat within a day or two for the best experience.
Reheating
If necessary, gently warm the shrimp separately in a skillet over low heat to avoid rubberiness, and serve the salad at room temperature or chilled. Reheating the orzo salad itself in the microwave is possible but best avoided to maintain freshness and texture.
FAQs
Can I use frozen shrimp directly without thawing?
It’s best to thaw shrimp before marinating and grilling to ensure even cooking and better absorption of the marinade. Thaw them quickly under cold running water if you’re short on time.
What can I substitute for Tony Chachere’s Creole-Style seasoning?
If you don’t have Tony Chachere’s, you can use a blend of paprika, garlic powder, cayenne pepper, onion powder, and dried herbs to mimic that classic Creole flavor.
Is orzo the only pasta suitable for this salad?
Not at all! While orzo provides a lovely texture, small pasta shapes like mini shells or ditalini can work well as alternatives.
Can I make this dish vegetarian?
Yes! Swap the grilled shrimp for grilled vegetables like zucchini, bell peppers, or mushrooms, and use a vegetarian Creole seasoning for a similar spicy kick.
How long can I marinate the shrimp?
Marinating shrimp for about 15 minutes is ideal. Marinating too long, especially in acidic marinades, can make the shrimp tough or mushy.
Final Thoughts
This Cajun Grilled Shrimp and Orzo Salad Recipe is truly a celebration of fresh, bold flavors that brighten any table. Whether you’re feeding family or entertaining friends, it’s a go-to dish that combines ease and excitement effortlessly. Give it a try and enjoy the delicious satisfaction of smoky grilled shrimp mingling with refreshing orzo and vibrant veggies—your taste buds will thank you!
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Cajun Grilled Shrimp and Orzo Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Cajun
Description
This Cajun Grilled Shrimp and Orzo Salad is a vibrant, flavorful dish perfect for warm-weather dining. Juicy shrimp marinated in Creole-style seafood marinade are grilled to smoky perfection alongside charred corn on the cob. Tossed with tender orzo pasta, fresh baby spinach, scallions, and a zesty lemon-infused Creole dressing, this salad serves as a delightful main course or side. Quick to prepare and packed with bold Cajun flavors, it’s a perfect recipe for BBQs, casual dinners, or gatherings.
Ingredients
Orzo Salad
- 3/4 cup uncooked orzo (or another pasta you have on hand)
- 2 cups packed fresh baby spinach, roughly chopped
- 3 tablespoons scallions, chopped
- Zest from 1/2 lemon
- 1/4 cup Tony Chachere’s Creole-Style French Salad Dressing (or more, to taste)
Shrimp Marinade and Grill
- 1 pound raw shrimp (thawed & peeled, tails on; 31/40 size recommended)
- 1/2 cup Tony Chachere’s Creole-Style Seafood Marinade
Corn on the Cob
- 3 cobs corn (husked and cleaned)
- Olive or vegetable oil for coating
Instructions
- Prep the shrimp: If using frozen shrimp, thaw them by running under cool water. Peel the shrimp if not already peeled, leaving the tails on. Pat dry with paper towels, then place in a bowl and add 1/2 cup of Tony Chachere’s Creole-Style Seafood Marinade. Allow to marinate 15 minutes to absorb flavors.
- Cook the orzo: Meanwhile, cook orzo according to package instructions until al dente. Drain and rinse under cool water to stop cooking. Let it drain thoroughly and transfer to a large salad bowl to cool.
- Preheat the grill: Preheat your grill (gas BBQ, charcoal, or grill pan) to high heat, closing the lid if applicable, to ensure a proper sear during cooking.
- Grill the corn: Remove husks and silks from the corn, lightly coat each cob with olive or vegetable oil. Place on the grill and cook for 10-12 minutes, turning every few minutes until char marks appear and kernels are tender.
- Grill the shrimp: Thread the marinated shrimp onto skewers (soaked wooden skewers recommended). Reduce grill heat to medium-high after grilling corn. Grill shrimp 2-3 minutes per side until opaque and slightly charred, careful not to overcook to avoid rubbery texture.
- Prepare salad ingredients: While the corn and shrimp cool for a few minutes, chop baby spinach and scallions, zest half a lemon, then add these to the salad bowl with orzo.
- Assemble the salad: Cut corn kernels off the cob and add to the bowl. Drizzle with Tony Chachere’s Creole-Style French Salad Dressing and toss to combine evenly.
- Serve: Remove shrimp from skewers and place atop the salad, or serve with skewers on each plate for presentation. Enjoy immediately.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Feel free to substitute orzo with other small pasta shapes if unavailable.
- Adjust the amount of Creole dressing to your taste preference for more or less tanginess and spice.
- Grilling times may vary depending on your grill type and heat intensity; monitor shrimp carefully to avoid overcooking.
- This salad is best served fresh but can be refrigerated for up to 1 day. Add dressing just before serving if making ahead.
