PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Keep things light and refreshing this summer with a grilled shrimp and orzo salad loaded with fresh spinach, tomatoes, and lemon.
There’s nothing I love more than the smell of outdoor BBQs and grills during the summer; the aroma is absolutely intoxicating.
This salad is something that I adapted from an orzo salad my mom makes frequently. She loads hers with fresh vegetables, feta, and a drizzle of olive oil and it’s so delicious, I could eat it as dinner alone. My version takes juicy, tender shrimp and grills them to perfection using a heavy sprinkle of Badia Complete Seasoning. It’s smoky from the cumin and has a nice blend of garlic and other seasonings that make it perfect in this salad. I put spinach, cherry tomatoes, green onions, and toss it in a lemony vinaigrette and then top it with the grilled shrimp. 
The best part about this grilled shrimp orzo salad is that it pairs perfectly with wine – and one of my favorite bottles lately is Santa Rita 120 Sauvignon Blanc. I love grilled foods that are a little lighter like this salad because they complement the wine so well. Neither is overpowering one another, they are just the perfect balance. Both their red and white wines are perfect for grilling this summer, and for more inspiration, be sure to check out the video recipe below from Santa Rita.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This grilled shrimp orzo salad is a refreshing summer dish, combining juicy grilled shrimp with fresh spinach, cherry tomatoes, and a lemony vinaigrette.
Ingredients
- 15-20 shrimp, peeled, de-veined, and patted dry
- Badia Complete seasoning
- Olive oil
- 1 cup uncooked orzo, cooked according to package instructions and drained
- 2-3 cups fresh spinach
- 1 small container cherry tomatoes, halved
- 2 green onions, sliced
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Season the shrimp on both sides with a generous sprinkling of Badia Complete seasoning.
- Heat a grill over medium-high heat and lightly oil the grates to prevent sticking.
- Grill the shrimp for 2-3 minutes on each side, until they are opaque and have grill marks. Remove from the grill and set aside.
- In a large bowl, combine the cooked orzo, fresh spinach, cherry tomatoes, and sliced green onions.
- In a small bowl, whisk together the lemon juice, a drizzle of olive oil, salt, and pepper to create a vinaigrette.
- Pour the vinaigrette over the orzo salad and toss to combine.
- Top the salad with the grilled shrimp and serve immediately.
Notes
For a more robust flavor, let the salad sit for a few minutes after adding the vinaigrette to allow the flavors to meld. This salad pairs beautifully with a chilled Sauvignon Blanc. Leftovers can be stored in an airtight container in the refrigerator for up to two days. Feel free to substitute the Badia Complete seasoning with your favorite seafood seasoning blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
What type of seasoning should I use for the shrimp?
I recommend using Badia Complete Seasoning, which has a great blend of garlic, cumin, and other spices that enhance the flavor of the grilled shrimp.
Can I substitute the spinach with another green in the salad?
Yes, you can substitute spinach with arugula or kale for a different flavor profile and texture.
What kind of tomatoes work best for this salad?
Cherry tomatoes are ideal for this recipe as they add a burst of freshness and sweetness, but you can also use grape tomatoes if you prefer.
