Healthy Grilled Jerk Shrimp Orzo Salad

Finding a summer salad that’s actually filling enough for dinner can be tough. After all, who wants to eat a sad plate of lettuce when you’re craving real food? And if you’re cooking for a family, you need something that’s packed with flavor but won’t keep you stuck in a hot kitchen for hours.

That’s where this grilled jerk shrimp orzo salad comes in. It’s got protein from the shrimp, plenty of grilled veggies, and just enough spice from the jerk seasoning to keep things interesting. Plus, you can prep parts of it ahead of time and serve it warm or cold, depending on what works for your schedule.

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab shrimp labeled 31-40 per pound, which means you’re getting medium-sized shrimp that are perfect for grilling. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often fresher since it’s frozen right after being caught. If you’re using frozen, just thaw them in the fridge overnight or run them under cold water for a quick thaw. Make sure you get shrimp that’s already peeled and deveined to save yourself some prep time, though leaving the tails on or off is totally up to you and won’t affect how the dish turns out.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients around:

• Whole wheat orzo: Regular white orzo works just fine if that’s what you have. You can also try other small pasta shapes like ditalini or even Israeli couscous – just adjust cooking times according to package directions.
• Shrimp: Not a shrimp fan? Chicken breast cut into bite-sized pieces works great with jerk seasoning too. You can also use firm white fish like mahi-mahi or halibut, cut into chunks.
• Caribbean jerk seasoning: If you don’t have jerk seasoning, make a quick version by mixing paprika, cayenne pepper, thyme, garlic powder, onion powder, and a pinch of cinnamon and allspice.
• Fresh corn: Frozen or canned corn (drained) can step in when fresh isn’t available. If using frozen, just thaw it first and pat dry before grilling or sautéing.
• Asparagus: Green beans or zucchini make good stand-ins for asparagus. Cut them into similar-sized pieces and grill the same way.
• Lime juice: Lemon juice works in a pinch, though lime really complements the jerk flavors better. You could also use a mix of both for a citrusy twist.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is leaving them on the heat too long – they cook incredibly fast and turn rubbery once they pass the 2-3 minute mark, so pull them off as soon as they turn pink and opaque.

Another common error is not soaking wooden skewers in water for at least 30 minutes before grilling, which can lead to burnt skewers and shrimp falling into the flames.

To get the best char on your corn and asparagus without burning, make sure your grill is at medium-high heat rather than blazing hot, and keep a close eye on the asparagus since the thin spears can go from perfectly tender to charred in seconds.

Finally, don’t skip rinsing your orzo in cold water after cooking – this stops the cooking process and prevents it from turning mushy when you toss everything together.

What to Serve With Grilled Jerk Shrimp Orzo Salad?

This orzo salad is pretty filling on its own, but I love serving it with some warm pita bread or naan on the side for scooping. A cold beer or a tropical drink like a rum punch really complements the spicy jerk seasoning and makes the whole meal feel like a backyard cookout. If you want to round out the plate, try adding some black beans or a simple cucumber and tomato salad with a squeeze of lime. For a sweeter contrast to the heat, grilled pineapple slices or mango chunks make a great side that cools things down between bites.

Storage Instructions

Store: This orzo salad actually gets better after sitting for a few hours as the flavors blend together. Keep it in an airtight container in the fridge for up to 3 days. It’s perfect for meal prep lunches or bringing to work the next day.

Make Ahead: You can prep the components separately if you want to get a head start. Cook the orzo and grill the veggies and shrimp up to a day ahead, then store them separately and toss everything together with the dressing when you’re ready to eat.

Serve: This salad is great served cold or at room temperature, so just pull it out of the fridge about 15 minutes before eating if you prefer it less chilled. Give it a good stir before serving since the dressing may settle at the bottom.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 420-480
• Protein: 38-44 g
• Fat: 12-16 g
• Carbohydrates: 38-46 g

Ingredients

For the salad:

• 1/2 cup orzo (Barilla brand recommended)
• 0.5 lb shrimp (peeled and deveined with tails removed)
• 1 tbsp jerk seasoning (Walker’swood brand recommended)
• 1 ear corn
• 1 tsp olive oil
• 8 asparagus spears (trimmed and cut into 2-inch pieces)
• 1 red pepper (seeded and diced into 1/2-inch pieces)
• 2 tbsp fresh cilantro, chopped

For the dressing:

• 3 tbsp lime juice (freshly squeezed)
• 1 tbsp water
• 2 tbsp olive oil
• 1 tsp honey or agave nectar
• 1/4 tsp salt
• 1/4 tsp black pepper

Step 1: Prepare Mise en Place and Cook Orzo

• 1/2 cup orzo
• 8 asparagus spears, trimmed and cut into 2-inch pieces
• 1 red pepper, seeded and diced into 1/2-inch pieces
• 2 tbsp fresh cilantro, chopped

Start by bringing a pot of salted water to a boil for the orzo.

While waiting, trim the asparagus spears into 2-inch pieces, seed and dice the red pepper into 1/2-inch pieces, and chop the fresh cilantro.

Once the water boils, add the orzo and cook according to package directions until al dente.

Drain and rinse under cold water to stop the cooking process and prevent clumping.

Step 2: Season Shrimp and Prepare Corn for Grilling

• 0.5 lb shrimp, peeled and deveined with tails removed
• 1 tbsp jerk seasoning
• 1 ear corn
• 1 tsp olive oil

Pat the shrimp dry with paper towels and toss with the jerk seasoning, ensuring each shrimp is evenly coated.

Thread the seasoned shrimp onto skewers.

Lightly brush the corn with 1 tsp olive oil, coating all sides.

I find that removing the husks and silks completely before grilling makes it easier to get those nice char marks that add so much flavor.

Step 3: Grill Vegetables in Stages

• Prepared corn from Step 2
• Prepared asparagus from Step 1

Preheat your grill to medium-high heat.

Start by grilling the corn for 10-12 minutes, rotating occasionally until it develops a slight char and kernels begin to caramelize.

About halfway through the corn’s cook time, place the asparagus pieces directly on the grill grates (or on a grill mat if you prefer) and grill for 5-7 minutes, stirring occasionally until they’re tender with light char marks.

Remove both vegetables to a cutting board as they finish.

Step 4: Grill Shrimp Until Just Cooked Through

• Seasoned shrimp skewers from Step 2

Once the vegetables are nearly done, place the shrimp skewers on the hottest part of the grill.

Grill for about 1-2 minutes per side until the shrimp turn pink and opaque.

Don’t overcook them—they’ll continue cooking slightly after removal from heat.

Transfer the skewers to a plate to cool slightly, then remove the shrimp from the skewers and set aside.

Step 5: Finish Vegetables and Make the Dressing

• Grilled corn from Step 3
• Grilled asparagus from Step 3
• 3 tbsp lime juice
• 1 tbsp water
• 2 tbsp olive oil
• 1 tsp honey or agave nectar
• 1/4 tsp salt
• 1/4 tsp black pepper

Once cooled enough to handle, cut the corn kernels off the cob using a sharp knife.

Chop the grilled asparagus into bite-sized pieces if needed.

While prepping vegetables, whisk together the lime juice, water, 2 tbsp olive oil, honey, salt, and black pepper in a small bowl until the honey dissolves and the dressing is well combined.

I always make the dressing while vegetables are still warm so the flavors meld beautifully when combined.

Step 6: Assemble and Dress the Salad

• Cooked orzo from Step 1
• Corn kernels from Step 5
• Chopped asparagus from Step 5
• Diced red pepper from Step 1
• Grilled shrimp from Step 4
• Prepared dressing from Step 5
• Fresh cilantro from Step 1

In a large bowl, combine the cooled orzo with the corn kernels, chopped asparagus, diced red pepper, and grilled shrimp.

Pour the prepared dressing over the salad and toss gently until everything is evenly coated and combined.

Garnish with the fresh cilantro and serve at room temperature or chilled.

The salad actually tastes better if you let it sit for 10-15 minutes before serving, allowing the flavors to marry together.

Healthy Grilled Jerk Shrimp Orzo Salad

Delicious Healthy Grilled Jerk Shrimp Orzo Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the salad

• 1/2 cup orzo (Barilla brand recommended)
• 0.5 lb shrimp (peeled and deveined with tails removed)
• 1 tbsp jerk seasoning (Walker'swood brand recommended)
• 1 ear corn
• 1 tsp olive oil
• 8 asparagus spears (trimmed and cut into 2-inch pieces)
• 1 red pepper (seeded and diced into 1/2-inch pieces)
• 2 tbsp fresh cilantro, chopped

For the dressing

• 3 tbsp lime juice (freshly squeezed)
• 1 tbsp water
• 2 tbsp olive oil
• 1 tsp honey or agave nectar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Start by bringing a pot of salted water to a boil for the orzo. While waiting, trim the asparagus spears into 2-inch pieces, seed and dice the red pepper into 1/2-inch pieces, and chop the fresh cilantro. Once the water boils, add the orzo and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and prevent clumping.
• Pat the shrimp dry with paper towels and toss with the jerk seasoning, ensuring each shrimp is evenly coated. Thread the seasoned shrimp onto skewers. Lightly brush the corn with 1 tsp olive oil, coating all sides. I find that removing the husks and silks completely before grilling makes it easier to get those nice char marks that add so much flavor.
• Preheat your grill to medium-high heat. Start by grilling the corn for 10-12 minutes, rotating occasionally until it develops a slight char and kernels begin to caramelize. About halfway through the corn's cook time, place the asparagus pieces directly on the grill grates (or on a grill mat if you prefer) and grill for 5-7 minutes, stirring occasionally until they're tender with light char marks. Remove both vegetables to a cutting board as they finish.
• Once the vegetables are nearly done, place the shrimp skewers on the hottest part of the grill. Grill for about 1-2 minutes per side until the shrimp turn pink and opaque. Don't overcook them—they'll continue cooking slightly after removal from heat. Transfer the skewers to a plate to cool slightly, then remove the shrimp from the skewers and set aside.
• Once cooled enough to handle, cut the corn kernels off the cob using a sharp knife. Chop the grilled asparagus into bite-sized pieces if needed. While prepping vegetables, whisk together the lime juice, water, 2 tbsp olive oil, honey, salt, and black pepper in a small bowl until the honey dissolves and the dressing is well combined. I always make the dressing while vegetables are still warm so the flavors meld beautifully when combined.
• In a large bowl, combine the cooled orzo with the corn kernels, chopped asparagus, diced red pepper, and grilled shrimp. Pour the prepared dressing over the salad and toss gently until everything is evenly coated and combined. Garnish with the fresh cilantro and serve at room temperature or chilled. The salad actually tastes better if you let it sit for 10-15 minutes before serving, allowing the flavors to marry together.