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Homemade Cajun Grilled Shrimp and Orzo Salad photo

Cajun Grilled Shrimp and Orzo Salad

A bright, smoky salad of Cajun-marinated grilled shrimp, charred corn, and orzo tossed with spinach and a Creole-style dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Bowl
  • Grill or Grill Pan
  • Skewers
  • Colander
  • Knife
  • Cutting Board

Ingredients
  

  • 3/4 cup uncooked orzo or another pasta you have on hand
  • 1 pound raw shrimp thawed and peeled, leave tails on (about 31/40 size used)
  • 1/2 cup Tony Chachere's Creole-Style Seafood Marinade
  • 3 each ears corn husked
  • 2 cups fresh baby spinach packed, chopped roughly
  • 3 tablespoons scallions chopped
  • 1/2 each lemon zest of 1/2 lemon
  • 1/4 cup Tony Chachere's Creole-Style French Salad Dressing or more, to taste

Instructions
 

  • If frozen, thaw the shrimp under cool running water, then peel if needed but keep tails on. Pat shrimp dry and place in a bowl with the 1/2 cup seafood marinade; toss to coat and marinate for 15 minutes.
  • While shrimp marinates, cook the orzo in a large pot of salted boiling water according to package directions until al dente. Drain in a colander, rinse with cool water, and let drain thoroughly; transfer to a large salad bowl to cool.
  • Preheat a grill or grill pan to high heat for the corn, then reduce to medium-high for the shrimp after charring the corn.
  • Remove husks and silks from the corn and brush each ear lightly with oil. Grill the corn 10–12 minutes, rotating every few minutes, until cooked through and charred in spots; set aside to cool briefly.
  • Thread marinated shrimp onto skewers (soak wooden skewers first if using). Grill shrimp over medium-high heat 2–3 minutes per side, until opaque and just cooked through; avoid overcooking. Remove from heat and let cool slightly.
  • While shrimp and corn cool, chop the spinach and scallions and add them to the bowl with the orzo. Add the lemon zest.
  • Cut the kernels off the cooled corn cobs and add them to the orzo mixture. Pour in the 1/4 cup French salad dressing and toss everything to combine; add more dressing to taste if desired.
  • Either remove shrimp from skewers and arrange on top of the salad or place skewers on each plate when serving.

Notes

  • Serves 4–6 depending on whether it is a main or side.
  • You can use larger shrimp if preferred.
  • Taste before adding salt; the dressing and seasoning are already seasoned.