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.
Dinner is ready!!
This orzo salad is so delicious and filling for a summer meal. Juicy, grilled shrimp, sweet corn and tangy feta is tossed with tender orzo and drizzled with a chili lime vinaigrette. It’s incredibly flavorful and super satisfying.
And it’s really easy to make for dinner tonight!
It’s been a few months since I shared a recipe for you with orzo. Which is crazy, because it’s a huge staple over here. You know that I can’t get enough. My entire family loves it and it’s so versatile!
I will pretty much combine orzo with anything and call it a meal.
In this case, I’m using shrimp and corn, which can feel summery and seasonal if you want to slice that fresh corn right off the cob. However, it will also work if you find yourself craving this meal in the cooler weather.
I love a warm pasta dish like this. It can be served like pasta or salad or like a bowl of pasta for dinner. And it’s easy, tastes better as it sits and is a dish that can always be prepared ahead of time for the ultimate flavor.
Best part ever!
The first thing I do is make the dressing. That way, it’s ready to go as soon as everything is combined. The chili lime vinaigrette is from Everyday Dinners and one of our go-tos. It elevates so many different dishes.
I also cook the orzo, or at least bring the salted water to a boil.
Grilling the shrimp takes mere minutes. I love doing it this way in the summer months, but you can also throw this in a pan with some olive oil. It cooks so quickly and is ridiculously simple. I use a grill pan when mine is on the grill, because this minimizes shrimp fallout! It can easily fall in the grill gates and then you’re out of luck.
This is my favorite grill pan and I use it almost daily. It is 100% worth it and the best I’ve found. It also cleans up very well and I put it in the dishwasher too.
The other parts are so easy! The corn: I will either cook frozen corn or slice it right off the cob. The fresh corn is so crunchy and sweet this time of year. Sometimes I also grill it, right along with the shrimp.
I chop up fresh cilantro and chives – also easy!
Then it’s time to combine it all together. I like to toss a bit of the dressing in with the orzo first. This gets all the pieces nice and coated and prevents sticking. Then I add in the shrimp, corn, feta and herbs. More dressing, toss toss toss and you’re done!
We love it served warm or straight out of the fridge. It’s a great work lunch to pack. And a lovely side dish for a party too!
Wins all around.
Grilled Shrimp Orzo with Corn & Feta
Grilled Shrimp Corn Feta Orzo
Ingredients
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
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.
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8 Comments on “Grilled Shrimp, Corn & Feta Orzo.”
Can you substitute the corn and lime with green peas and lemon ?
My daughter is a picky eater
I know you were asking Jessica but my unsolicited opinion thinks that sounds delicious! Haha!
Made this tonight! It is so delicious!!! Entire picky family loves it.
Neglected to add our rating. So good!!
This was incredible! I added halved cherry tomatoes and actually omitted the cilantro on top but used your cilantro lime vinaigrette dressing I had left over from the salmon bowls last week instead of the chili lime here. We loved it so much!
Delicious! Made it as written except skipped the cilantro, pan fried the shrimp in butter and added in grilled zucchini. Tasted like summer.
Outstanding. Added grilled zucchini and bell peppers for extra veggie.
Made this for my family and even my picky son loved it! It was delicious! Thanks for great recipes.