If you are searching for a light yet satisfying meal bursting with fresh flavors, this Grilled Shrimp, Orzo, and Arugula Salad Recipe is exactly what you need. The tender, smoky grilled shrimp mingling with nutty orzo pasta and peppery arugula creates a delicious harmony in every bite. Bright notes from fresh basil and a tangy lemon-Dijon dressing elevate this dish into a perfect balance of smoky, fresh, and zesty. It’s an effortless recipe that transforms simple ingredients into something truly special, ideal for a quick weeknight dinner or a stylish lunch with friends.
Ingredients You’ll Need
This recipe uses a handful of straightforward, staple ingredients that complement each other beautifully. Each element adds its own character, whether it’s the wholesome orzo pasta providing a satisfying texture, or the arugula injecting a lively, peppery crispness. The grilled shrimp brings a smoky protein boost while the lemony dressing ties it all together with bright, vibrant notes.
- 1 cup orzo (uncooked): This tiny pasta cooks quickly and offers a lovely, comforting base with its mild, slightly nutty flavor.
- 3/4 pound shrimp: Fresh or thawed, peeled shrimp bring tender, juicy bites packed with natural sweetness and grill-charred aroma.
- 1 teaspoon olive oil: Used for coating the cooked orzo to keep it from sticking, while lending a subtle fruitiness.
- 5 ounces arugula: Peppery and crisp, arugula balances the creamy pasta and rich shrimp perfectly.
- Fresh basil (torn, to taste): Adds a sweet, aromatic lift that brightens the salad’s flavors wonderfully.
- 2 tablespoons olive oil (for basting shrimp): Helps infuse the shrimp with garlic, smoked paprika, and cumin flavors during grilling.
- 2-3 cloves garlic (minced): A punch of pungency and warmth that complements the smoky shrimp and dressing.
- 1/2 teaspoon smoked paprika: Brings subtle smokiness that makes the grilled shrimp truly pop.
- 1/4 teaspoon ground cumin: Adds earthy depth and complexity to the basting oil.
- 2 tablespoons olive oil (for dressing): Forms a rich, silky base for the bright lemon dressing.
- Juice of 1 lemon: This juicy citrus element brightens the entire dish with its refreshing acidity.
- 1 teaspoon Dijon mustard: Adds a gentle tang and helps emulsify the dressing for smoothness.
- 1 teaspoon honey: Balances the acidity with a touch of sweetness, rounding out the dressing beautifully.
- Salt & pepper (to taste): Essential seasonings that elevate every component properly.
How to Make Grilled Shrimp, Orzo, and Arugula Salad Recipe
Step 1: Prep Your Skewers and Shrimp
First things first, if you’re using wooden skewers, soak them in water for at least 10 minutes. This simple step prevents them from burning or splintering on the grill. Meanwhile, thaw the shrimp under cool running water if frozen, and peel them if you prefer, because this makes eating a breeze once the salad is ready.
Step 2: Cook and Prepare the Orzo
Cook your orzo according to the package instructions until perfectly tender and al dente. Drain and set aside to cool. Once the orzo is cool enough to handle, toss in about a teaspoon of olive oil to prevent the pasta from sticking together and keep it glossy and flavorful.
Step 3: Make the Shrimp Basting Oil
Mix together 2 tablespoons of olive oil with minced garlic, smoked paprika, and cumin in a small bowl. This fragrant and flavorful mixture will infuse the shrimp with a smoky, garlicky warmth as it grills, making each bite irresistibly tasty.
Step 4: Get Your Grill Ready and Thread the Shrimp
Preheat your grill to high heat to achieve that beautiful char on the shrimp. After soaking, thread the shrimp onto the skewers by piercing the top and bottom to form a neat C-shape. This helps them cook evenly and creates an impressive presentation.
Step 5: Whip Up the Dressing
In another bowl, combine lemon juice, Dijon mustard, honey, olive oil, salt, and pepper. Whisk it all together until the dressing is smooth and vibrant. This dressing is the magic that brings brightness and balance to the entire salad.
Step 6: Grill and Baste the Shrimp
Place your shrimp skewers on the hot grill and immediately begin basting the top with the prepared basting oil. Grill each side for about 90 seconds, or adjust timing for shrimp size, basting again after flipping. This method ensures the shrimp stay juicy with a lovely smoky glaze.
Step 7: Assemble the Salad
Toss the cooled orzo with fresh torn basil leaves, peppery arugula, and the lemon-Dijon dressing until everything is evenly coated. You can either serve the shrimp still on the skewers perched atop the salad or remove them with a fork to toss them in for every bite to be perfectly sauced.
How to Serve Grilled Shrimp, Orzo, and Arugula Salad Recipe
Garnishes
Freshness is everything here, so sprinkle torn basil leaves or even a few shavings of Parmesan cheese on top for that extra layer of flavor and a pop of color. A light drizzle of extra virgin olive oil before serving can also enhance the dish’s richness.
Side Dishes
This salad shines beautifully on its own, but if you want to round out your meal, consider serving it alongside a crusty garlic bread or a chilled glass of crisp white wine. Lightly grilled vegetables like asparagus or zucchini can also add a complementary smoky note.
Creative Ways to Present
For a stunning presentation, serve this salad in individual shallow bowls or on a large rustic platter with the shrimp skewers arranged across the top. Alternatively, you can place the salad in lettuce cups for a pretty handheld option that’s perfect for summer gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the shrimp and salad mixed to allow the flavors to meld even further, but if you prefer, store them separately to keep the textures distinct.
Freezing
While shrimp can be frozen, this salad is best enjoyed fresh. Freezing the prepared salad can cause the arugula to wilt and the dressing to separate, so it’s not recommended. Instead, freeze only raw shrimp before cooking if needed.
Reheating
If you have chilled leftovers, simply bring them to room temperature or warm the shrimp briefly on a grill or stovetop. Avoid microwaving the entire salad, as it may soften the orzo and arugula too much, altering the fresh texture and flavors.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them thoroughly under cool running water before grilling to ensure even cooking and the best texture.
Is orzo the only pasta I can use?
While orzo is ideal due to its bite-size shape and texture, you can substitute with other small pasta like couscous or small shells if needed, keeping in mind the cooking times may vary.
Can I make this salad vegetarian?
You can swap the shrimp for grilled tofu or roasted chickpeas to keep the hearty protein element while maintaining the salad’s delicious character.
How spicy is the grilled shrimp in this recipe?
The recipe uses smoked paprika and cumin, which provide warmth and smoky depth rather than heat, so it’s quite mild but full of flavor. You can always add a pinch of red pepper flakes if you like a touch of spice.
What’s the best way to keep the arugula fresh in the salad?
To maintain arugula’s crispness, toss it with the dressing and other ingredients just before serving. Adding dressing too early can cause the leaves to wilt.
Final Thoughts
This Grilled Shrimp, Orzo, and Arugula Salad Recipe is a true kitchen winner that effortlessly brings together bright, smoky, and fresh elements in one gorgeous dish. Its simplicity is its charm, making it a go-to for busy days or casual dinner parties alike. I hope you give it a try and discover just how delicious quick and fresh cooking can be!
Print
Grilled Shrimp, Orzo, and Arugula Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Description
A vibrant and flavorful Grilled Shrimp, Orzo, and Arugula Salad combining tender grilled shrimp with nutty orzo pasta and fresh arugula, tossed in a zesty lemon-Dijon dressing accented with smoked paprika and garlic.
Ingredients
Orzo and Salad
- 1 cup orzo (uncooked)
- 5 ounces arugula
- Fresh basil (torn, to taste)
Shrimp
- 3/4 pound shrimp
- 1 teaspoon olive oil (for orzo)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 2–3 cloves garlic (minced)
- 2 tablespoons olive oil (for basting)
Dressing
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt & pepper (to taste)
Instructions
- Prepare Skewers: Soak wooden skewers in water for at least 10 minutes to prevent burning and splintering during grilling.
- Thaw and Peel Shrimp: If shrimp are frozen, thaw them under cool running water. Peel if desired to make eating easier.
- Cook Orzo: Cook orzo according to package directions. Set aside to cool. Once cool, add about a teaspoon of olive oil and mix thoroughly.
- Make Basting Oil: In a small bowl, combine 2 tablespoons olive oil, minced garlic, smoked paprika, and ground cumin. Stir until well mixed and set aside.
- Preheat Grill: Preheat your grill to high heat to ensure a quick sear on the shrimp.
- Thread Shrimp: After skewers have soaked, thread the shrimp onto them by making a C-shape and piercing both the top and bottom of each shrimp to secure them on the skewers.
- Prepare Dressing: Combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a bowl. Whisk together and set aside.
- Grill Shrimp: Place shrimp skewers on the hot grill. Immediately baste the tops with the basting oil. After approximately 90 seconds, turn the skewers and baste again. Cook until shrimp turn pink and opaque, about 3 minutes total depending on size.
- Assemble Salad: Toss the cooked orzo, torn basil, and arugula with the dressing. Remove shrimp from skewers with a fork and add on top or serve skewers alongside the salad. Serve immediately.
Notes
- Soaking skewers prevents them from burning on the grill.
- Adjust grilling time depending on shrimp size to avoid overcooking.
- Adding olive oil to cooled orzo helps prevent sticking and adds flavor.
- Use a silicone baster for applying the basting oil to withstand high grill temperatures.
- Fresh herbs such as basil elevate the salad’s flavor.
