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
Scale
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.
