Grilled Shrimp Orzo Pasta Salad is such an easy and fresh way to make dinner. It’s zesty, satisfying and had a ton of flavor.
For the orzo pasta I used a quick oil and vinegar mixture that is seasoned with a little garlic lemon and seasoning.
Now for the grilled shrimp you could do the same, but I was feeling like taking things back to the days when I wasn’t that great at cooking and would use McCormicks Scampi Seafood Sauce*.
I saw it at the grocery store and got a little nostalgic and decided to give it a whirl. Its just as good as I remember it!
For the veggies in grilled shirmp orzo pasta salad I’m using cucumber, cherry tomatoes, bell pepper and olive.
I’m basically treating this like a traditional pasta salad but this is all up to your liking on how you want to make this yours!
Grilled shrimp orzo is a great summer dish that I love to make for a light dinner, then have leftover for lunch at work. But it also makes a great side to take to a summer bbq!
Grilled Shrimp Orzo Pasta Salad
Servings: 4 people
Zesty Grilled Shrimp with an oil and vinegar based dressing topped over orzo pasta and fresh vegetables.
- 1 lb shrimp 16-15 count
- 1 cup orzo pasta uncooked
- 1/2 cucumber chopped
- 1 green bell pepper chopped
- 1 cup cherry tomatoes halved
- 1/2 cup green olives halved
FOR THE DRESSING
- 4 tbsp extra virgin olive oil
- 4 tbsp red wine vinegar
- 1 lemon halved
- 2 cloves garlic minced
- 1 tsp kosher salt
- 2 tsp fresh cracked pepper
- 1 tsp ground oregano
bring a pot with 4 quarts of water and 1 tbsp of kosher salt to a boil. Add orzo pasta and cook until al dente; about 10 minutes. Drain and set aside;
In a small bowl, combine olive oil, red wine vinegar, juice from lemon, minced garlic, salt, pepper and oregano, whisk until combined. Set aside
To cook shrimp, use a 1/4 of the oil vinegar dressing and pour into a bag with shrimp, shake until coated. Take another 1/4 of the oil vinegar dressing and put it in a bowl for basting shrimp while you grill.
With grill pre-heated to about 500 F grill shrimp over indirect heat, basting with the oil vinegar dressing as needed. Cook until opaque. Optionally bring shrimp over direct heat in last minute to give the shrimp a little char.
In a large bowl combine, orzo pasta, remaining oil vinegar dressing, olives, cucumber, tomatoes and bell pepper. Stir until evenly coated. Mix in shrimp and serve. Enjoy!
Calories: 431kcal | Carbohydrates: 35g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1735mg | Potassium: 396mg | Fiber: 4g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 53mg | Calcium: 203mg | Iron: 4mg