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
Scale
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.
