Grilled Shrimp Corn Feta Orzo

Name: Grilled Shrimp Corn Feta Orzo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 to 6
Ingredients: 1 tablespoon red wine vinegar; 1 lime; 1 ½ tablespoons honey; 2 teaspoons Chili oil; ⅓ cup extra virgin olive oil; 2 pounds jumbo shrimp; 2 tablespoons olive oil; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; kosher salt and pepper; 1 pound orzo; 1 ½ cups corn; ½ cup crumbled feta; ½ cup chopped fresh cilantro; ¼ cup chopped fresh chives

User Reviews

4.9

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 to 6
Course
Main Course
Cuisine
American

Grilled Shrimp Corn Feta Orzo

Kian Mendoza

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This grilled shrimp orzo and a fabulous summer meal. Smoky shrimp tossed with tender orzo, sweet corn, fresh herbs and tangy feta, all drizzled in a chili lime dressing. Serve warm or chilled! Delish.

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Ingredients

Servings

chili lime dressing

1 tablespoon red wine vinegar
1 lime, juiced and zested
1 ½ tablespoons honey
2 teaspoons Chili oil
⅓ cup extra virgin olive oil

shrimp orzo

2 pounds jumbo shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt and pepper
1 pound orzo
1 ½ cups corn
½ cup crumbled feta
½ cup chopped fresh cilantro
¼ cup chopped fresh chives

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Instructions

chili lime dressing

Whisk together the vinegar, lime juice and zest, honey and chili oil. Stream in the olive oil while whisking until emulsified. This stays great in the fridge for a few days - just shake or whisk before serving.

shrimp orzo

Bring a pot of salted water to a boil. Cook the orzo according to the package instructions. When finished, drain and place the orzo in a large bowl. You can drizzle with a touch of olive oil and toss so it doesn’t stick.
Preheat your grill to the highest setting.
Place the shrimp in a bowl. Drizzle with the olive oil and toss. Sprinkle all over with the paprika, garlic powder, and a big pinch of salt and pepper. Toss well until combined. Spread the shrimp out on a grill pan.
Grill the shrimp for 1 to 2 minutes with the lid closed, then flip and grill for 1 to 2 minutes more, just until it’s pink and opaque. Remove the shrimp.
Toss the orzo with a few tablespoons of the chili lime dressing. Add in the shrimp, corn, feta and herbs and toss. Drizzle with more of the dressing and toss.
This can be served warm or cold - leftovers are great straight from the fridge. If you serve it cold, I do suggest keeping some of the dressing on the side that you can toss in right before serving.