Description

This vibrant salad combines tender grilled shrimp, orzo pasta, fresh spinach, and cherry tomatoes in a light lemon-olive oil dressing. It’s the perfect make-ahead dish for a light lunch or summer potluck.

Ingredients

Units Scale

15-20 shrimp (peeled,de-veined,and patted dry)
Complete seasoning
Olive oil
1 cup (237ml) uncooked orzo,cooked according to the package and drained
2-3 cups (473-710ml) of fresh spinach
1 small container of cherry tomatoes (halved)
1 large green onion (thinly sliced)
Juice from half a lemon
Salt and pepper

Instructions

Cook the orzo according to package directions. Drain, rinse under cold water to stop the cooking, and transfer to a large bowl. Drizzle with a splash of olive oil to prevent sticking.
Pat the shrimp dry with paper towels. Season generously on both sides with the complete seasoning. Toss with a drizzle of olive oil.
Heat a grill or grill pan over medium-high heat. Brush the grates lightly with oil. Grill the shrimp for 2 to 3 minutes per side until pink and lightly charred. Remove and set aside.
Add the fresh spinach, halved cherry tomatoes, and thinly sliced green onion to the bowl with the orzo. Squeeze in the lemon juice and add a generous drizzle of olive oil. Toss to combine.
Season with salt and pepper to taste. Arrange the grilled shrimp on top. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

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: 4 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