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
Scale
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.
