Irresistible Grilled Jerk Shrimp Orzo Salad

I’ve been obsessed with this grilled jerk shrimp orzo salad ever since I threw it together on a whim last summer, and it’s become my go-to when I want something that feels special but doesn’t require hours in the kitchen. The smoky jerk seasoning on the shrimp paired with sweet grilled corn creates this amazing flavor combo that honestly tastes like vacation on a plate. Trust me, this one’s a keeper for any backyard cookout or easy weeknight dinner!

Estimated Nutrition

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

• Calories: 400-450
• Protein: 35-40 g
• Fat: 13-16 g
• Carbohydrates: 40-48 g

Ingredients

For the grill:

• 1/2 cup orzo
• 1/2 lb shrimp (peeled and deveined with tails removed)
• 1 1/2 tbsp jerk seasoning
• 1 ear corn (husk and silk removed before grilling)
• 2 tsp olive oil
• 8 asparagus spears (woody ends trimmed off)
• 1 red pepper (seeded and cut into 1-inch wide strips)

For the dressing:

• 3 tbsp lime juice (freshly squeezed)
• 1 tbsp water
• 1 1/2 tbsp olive oil
• 1/2 tsp honey
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

Step 1: Prepare Mise en Place and Start Orzo

• 1/2 cup orzo
• 8 asparagus spears
• 1 ear corn
• 1/2 lb shrimp
• 1 red pepper

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

While waiting, trim the woody ends from the asparagus spears and remove the corn husk and silk.

Pat the shrimp dry with paper towels—this is crucial for getting better browning on the grill.

Seed and cut the red pepper into 1-inch wide strips.

Once the water boils, add the orzo and cook according to package directions, then drain and set aside to cool slightly.

Step 2: Season Protein and Vegetables for Grilling

• 1/2 lb shrimp
• 1 1/2 tbsp jerk seasoning
• 1 ear corn
• 8 asparagus spears
• 2 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

Toss the shrimp with the jerk seasoning and let sit for 2-3 minutes while you prepare the grill.

Thread the seasoned shrimp onto skewers—this makes them easier to handle and prevents them from rolling.

Brush the corn and asparagus lightly with the 2 teaspoons of olive oil and season with a pinch of salt and pepper.

Preheat your grill to medium-high heat.

Step 3: Grill in Strategic Order

• 1 ear corn
• 8 asparagus spears
• shrimp skewers

Place the corn on the grill first since it takes the longest (10-12 minutes), turning occasionally for even charring.

After about 5 minutes, add the asparagus to the grill and cook for 5-7 minutes, turning once.

In the final 1-2 minutes, add the shrimp skewers and cook for 1-2 minutes per side until they just turn opaque and get light char marks.

I like to listen for that satisfying sizzle when the shrimp hit the grill—it tells you your heat is right.

Remove each item to a cutting board as it finishes.

Step 4: Process Grilled Vegetables and Protein

• grilled corn from Step 3
• grilled asparagus from Step 3
• grilled shrimp from Step 3

Once cooled slightly, cut the corn kernels off the cob using a sharp knife, then chop the asparagus into 1-inch pieces.

Remove the shrimp from the skewers and set aside.

These components are now ready to be combined with the salad.

Step 5: Prepare Lime Vinaigrette

• 3 tbsp lime juice
• 1 tbsp water
• 1/2 tsp honey
• 1 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

In a small bowl, whisk together the fresh lime juice, water, honey, the remaining 1 1/2 tablespoons olive oil, salt, and pepper.

Taste and adjust seasoning if needed—the dressing should have a nice balance of tartness and slight sweetness.

I find that adding the honey first helps it dissolve better into the acidic lime juice.

Step 6: Assemble and Finish the Salad

• cooked orzo from Step 1
• grilled shrimp from Step 4
• grilled corn from Step 4
• grilled asparagus from Step 4
• 1 red pepper
• lime vinaigrette from Step 5
• 1/4 cup fresh cilantro, chopped

In a large bowl, combine the cooked orzo from Step 1 with the grilled shrimp, corn kernels, asparagus pieces, and raw red pepper strips.

Pour the lime vinaigrette over the salad and toss gently until everything is evenly coated.

Finally, fold in the fresh chopped cilantro just before serving to preserve its vibrant flavor and color.

Serve at room temperature or chilled.

Irresistible Grilled Jerk Shrimp Orzo Salad

Delicious Irresistible 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: 425

Ingredients Method

Ingredients

  

For the grill:

• 1/2 cup orzo
• 1/2 lb shrimp (peeled and deveined with tails removed)
• 1 1/2 tbsp jerk seasoning
• 1 ear corn (husk and silk removed before grilling)
• 2 tsp olive oil
• 8 asparagus spears (woody ends trimmed off)
• 1 red pepper (seeded and cut into 1-inch wide strips)

For the dressing:

• 3 tbsp lime juice (freshly squeezed)
• 1 tbsp water
• 1 1/2 tbsp olive oil
• 1/2 tsp honey
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

Method

 

1. Begin by bringing a pot of salted water to a boil for the orzo. While waiting, trim the woody ends from the asparagus spears and remove the corn husk and silk. Pat the shrimp dry with paper towels—this is crucial for getting better browning on the grill. Seed and cut the red pepper into 1-inch wide strips. Once the water boils, add the orzo and cook according to package directions, then drain and set aside to cool slightly.
2. Toss the shrimp with the jerk seasoning and let sit for 2-3 minutes while you prepare the grill. Thread the seasoned shrimp onto skewers—this makes them easier to handle and prevents them from rolling. Brush the corn and asparagus lightly with the 2 teaspoons of olive oil and season with a pinch of salt and pepper. Preheat your grill to medium-high heat.
3. Place the corn on the grill first since it takes the longest (10-12 minutes), turning occasionally for even charring. After about 5 minutes, add the asparagus to the grill and cook for 5-7 minutes, turning once. In the final 1-2 minutes, add the shrimp skewers and cook for 1-2 minutes per side until they just turn opaque and get light char marks. I like to listen for that satisfying sizzle when the shrimp hit the grill—it tells you your heat is right. Remove each item to a cutting board as it finishes.
4. Once cooled slightly, cut the corn kernels off the cob using a sharp knife, then chop the asparagus into 1-inch pieces. Remove the shrimp from the skewers and set aside. These components are now ready to be combined with the salad.
5. In a small bowl, whisk together the fresh lime juice, water, honey, the remaining 1 1/2 tablespoons olive oil, salt, and pepper. Taste and adjust seasoning if needed—the dressing should have a nice balance of tartness and slight sweetness. I find that adding the honey first helps it dissolve better into the acidic lime juice.
6. In a large bowl, combine the cooked orzo from Step 1 with the grilled shrimp, corn kernels, asparagus pieces, and raw red pepper strips. Pour the lime vinaigrette over the salad and toss gently until everything is evenly coated. Finally, fold in the fresh chopped cilantro just before serving to preserve its vibrant flavor and color. Serve at room temperature or chilled.