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
Units
Scale
- 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