If you love vibrant flavors and a combination of textures that make your taste buds dance, this Cajun Grilled Shrimp and Orzo Salad Recipe is going to be your new favorite go-to. Picture perfectly seasoned, smoky grilled shrimp paired with tender orzo pasta, fresh spinach, sweet charred corn, and zesty lemon bringing a refreshing twist. It’s a gorgeous, colorful dish that brings a burst of Cajun spirit to your table in every bite. Whether you’re craving a light dinner or want to impress guests with something both easy and impressive, this recipe nails it!
Ingredients You’ll Need
The magic of this salad comes from a handful of simple ingredients that work harmoniously to deliver bold flavors, delightful textures, and gorgeous colors. Each component plays a vital role, from the spicy shrimp marinade to the crisp corn and fresh greens, making it incredibly satisfying yet fresh.
- 3/4 cup uncooked orzo: This tiny pasta cooks quickly and adds a pleasantly chewy texture to the salad.
- 1 pound raw shrimp (thawed & peeled, tails on): Choose large shrimp for juicy bites that hold up well to grilling.
- 1/2 cup Tony Chachere’s Creole-Style Seafood Marinade: A staple for authentic Cajun flavor that deeply seasons the shrimp.
- 3 cobs corn (husked): Fresh corn adds a sweet crunch and look beautiful charred.
- 2 cups fresh baby spinach (chopped roughly): Adds a vibrant green freshness and earthy balance.
- 3 tablespoons scallions (chopped): Offers a mild oniony bite that brightens the salad perfectly.
- Zest from 1/2 lemon: Brings a bright citrus punch that lifts all the flavors.
- 1/4 cup Tony Chachere’s Creole-Style French Salad Dressing: Creamy and tangy, it ties the whole salad together with a subtle kick.
How to Make Cajun Grilled Shrimp and Orzo Salad Recipe
Step 1: Marinate the Shrimp
Start by prepping your shrimp so they soak up all the amazing Cajun flavors. If frozen, thaw under cool water and peel off the shells, but leave the tails for a nice presentation. Pat them dry, toss them in the Tony Chachere’s Creole-Style Seafood Marinade, and let them sit for about 15 minutes. This step is crucial for that bold, spicy kick!
Step 2: Cook the Orzo
While the shrimp is marinating, boil the orzo until it’s just al dente – tender but with a bit of a bite. Drain and rinse under cold water to stop the cooking and cool it down. Add the orzo to a large salad bowl to wait for the other ingredients.
Step 3: Heat the Grill
Get your grill or grill pan preheated to high heat. I prefer a gas grill with the lid closed for even, smoky cooking. The high heat is key for that perfect char on the corn and shrimp.
Step 4: Grill the Corn
After removing the husks and silks, coat the corn with a thin layer of oil to prevent sticking, then place it on the grill. Turn every few minutes to char all sides evenly, about 10-12 minutes total. The smoky sweetness from the grill will elevate the salad wonderfully.
Step 5: Grill the Shrimp
Thread your shrimp onto skewers, soaking wooden skewers beforehand if you’re using them. Place the shrimp on the grill over medium-high heat and cook for 2-3 minutes per side. I like mine with a bit extra char, but watch closely to avoid overcooking since shrimp get rubbery quickly.
Step 6: Prep the Salad Additions
While the seafood and corn cool slightly, chop your baby spinach and scallions, then zest half a lemon directly into the salad bowl. These fresh elements add brightness and balance to the dish.
Step 7: Assemble the Salad
Cut the kernels off the cooled grilled corn cobs and add them to the orzo mixture. Drizzle with the Tony Chachere’s Creole-Style French Salad Dressing, toss gently to combine everything nicely. Serve the shrimp either neatly off the skewers atop the salad or with the skewers resting on each plate for a fun presentation.
How to Serve Cajun Grilled Shrimp and Orzo Salad Recipe
Garnishes
Top this salad with extra scallions or a sprinkle of freshly chopped parsley for a fresh, herbaceous finish. A few lemon wedges on the side are perfect for those who love an extra zesty squeeze.
Side Dishes
This salad stands tall as a main event, but if you want to round out your meal, creamy avocado slices or a warm crusty baguette are lovely companions. For something lighter, a crisp green salad or tangy pickled veggies create a nice contrast.
Creative Ways to Present
Serve this salad in individual bowls for an elegant touch, or pile it high on a large platter for family-style sharing. You can also use mini lettuce cups for a fresh, handheld appetizer variation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Cajun Grilled Shrimp and Orzo Salad Recipe in an airtight container in the fridge for up to 2 days. The flavors actually deepen a bit overnight, but the salad is best enjoyed fresh before the shrimp gets too firm.
Freezing
Due to the fresh greens and dressing, freezing this salad isn’t recommended. The texture of the spinach and orzo won’t hold up well after freezing.
Reheating
If you want to enjoy the shrimp warm again, gently reheat them in a skillet over low heat for a few minutes before adding to the cold salad. Avoid microwaving the whole salad as it can make the orzo mushy and wilt your greens.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely under cold water and pat them dry before marinating. Keeping the tails on helps them grill better and looks great on the plate.
What can I substitute for Tony Chachere’s Creole-Style Seafood Marinade?
If you don’t have it on hand, a mix of Cajun seasoning, olive oil, garlic powder, and a splash of lemon juice can replicate a similar flavor profile. Homemade versions allow you to adjust the heat and spices.
Is orzo the best pasta for this salad?
Orzo is perfect because its small, rice-like shape mixes beautifully with the other ingredients and absorbs the dressing well. But you can swap in small pasta shapes like acini di pepe or tiny shells if needed.
Can I make this salad vegan?
Yes! Swap shrimp for grilled tofu or seasoned mushrooms, and use a vegan Creole-inspired marinade and dressing. The smoky grilled corn and fresh veggies will keep it packed with flavor.
How long should shrimp marinade before grilling?
A good 15 minutes lets the shrimp soak up the marinade without overpowering their natural sweetness. Longer than 30 minutes can start breaking down the texture too much.
Final Thoughts
I can’t recommend this Cajun Grilled Shrimp and Orzo Salad Recipe enough if you want a dish that’s fresh, flavorful, and effortlessly impressive. It brings that magical balance of spice, sweet, and tangy, complemented by satisfying textures you’ll crave again and again. Give it a try and watch it become a staple in your recipe rotation!
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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
- Diet: Halal
Description
This Cajun Grilled Shrimp and Orzo Salad combines smoky grilled shrimp and sweet charred corn with tender orzo pasta, fresh spinach, and a zesty Creole-inspired dressing. Perfect for a light yet flavorful summer meal, this salad is quick to prepare and bursting with delicious Southern flavors.
Ingredients
Pasta
- 3/4 cup uncooked orzo (or another pasta you have on hand)
Shrimp
- 1 pound raw shrimp (thawed & peeled, tails on; size 31/40 recommended)
- 1/2 cup Tony Chachere’s Creole-Style Seafood Marinade
Grilled Vegetables & Salad
- 3 cobs corn (husked)
- 2 cups packed fresh baby spinach (roughly chopped)
- 3 tablespoons scallions (chopped)
- Zest from 1/2 lemon
Dressing
- 1/4 cup Tony Chachere’s Creole-Style French Salad Dressing (or more, to taste)
Other
- Olive or vegetable oil (for coating corn)
Instructions
- Marinate the shrimp: If frozen, thaw the shrimp under cool running water. Peel if necessary, leaving tails on. Pat dry and place in a bowl with 1/2 cup of Tony Chachere’s Creole-Style Seafood Marinade. Let marinate for 15 minutes to absorb the flavors.
- Cook the orzo: Boil orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool. Drain thoroughly then transfer to a large salad bowl.
- Preheat the grill: Heat your gas grill or grill pan to high heat with lid closed to ensure a hot grilling surface.
- Grill the corn: Remove husks and silk from the corn. Lightly coat the cobs with olive or vegetable oil. Place on the grill and cook for 10-12 minutes, turning every few minutes to achieve even char marks and cook through.
- Grill the shrimp: Thread shrimp onto skewers—if wooden, soak beforehand to prevent burning. Reduce grill heat to medium-high after removing corn. Grill shrimp 2-3 minutes per side until opaque and slightly charred. Avoid overcooking to keep shrimp tender.
- Prepare salad ingredients: While the shrimp and corn cool slightly, chop the spinach and scallions, and zest half a lemon. Add all to the salad bowl with the orzo.
- Assemble the salad: Cut the grilled corn kernels off the cobs and add them to the bowl. Toss all the ingredients with 1/4 cup of Tony Chachere’s Creole-Style French Salad Dressing (add more if desired). Serve shrimp atop the salad either removed from skewers or with skewers placed on the plate for presentation.
Notes
- Soak wooden skewers for at least 30 minutes prior to grilling to prevent burning.
- Adjust dressing quantity to your taste preference.
- Use fresh or frozen shrimp, but ensure proper thawing before marinating.
- Orzo can be substituted with any small pasta shape you prefer.
- This salad is best served immediately but can be chilled for up to 1 day in the refrigerator.
