Grilled Shrimp Corn Feta Orzo

User Reviews

4.9

14 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    15 mins

  • Total Time

    45 mins

  • Servings

    4 to 6

  • Course

    Main Course

  • Cuisine

    American

Grilled Shrimp Corn Feta Orzo

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
  • 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
  • salt kosher salt
  • black pepper kosher salt
  • 1 pound orzo
  • 1 ½ cups corn
  • ½ cup feta cheese crumbled
  • ½ cup cilantro chopped, fresh
  • ¼ cup chives chopped fresh

Instructions

chili lime dressing

  1. 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

  1. 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.
  2. Preheat your grill to the highest setting.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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User Reviews

Overall Rating

4.9

14 reviews
Excellent

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