Grilled Shrimp over Spring Orzo Salad Recipe

Shrimp marinated with Sí Sí Cilantro Seasoning and grilled. Served over orzo pasta salad with spring veggies.
  • Ready in: 2 hours, 30 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 2 hours
  • By:
  • Servings: 6

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  • 1½ pounds (16-20 count) raw shrimp, peeled and deveined
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons fresh squeezed lime juice (about 1 lime), divided
  • 8 ounces orzo pasta
  • ½ bunch fresh asparagus, trimmed, sliced (about 1½ cups sliced)
  • 3-4 ounces fresh snow pea pods, trimmed, sliced (about 1½ cups sliced)
  • ¼ cup chopped shallots (about 1 small)
  • ½ cup crumbled goat cheese

cooking methods

  • Grill
  • Stovetop


  1. In a gallon freezer bag, combine shrimp with 2 tablespoons olive oil, 1 tablespoon lime juice and 2 teaspoons Sí Sí Cilantro Seasoning. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
  2. In large saucepan, prepare orzo according to al dente package directions, adding asparagus and snap peas to pot the last 2 minutes of cooking. Drain and rinse with cold water until cooled; drain well.
  3. Transfer pasta and veggies to a large bowl. Add shallots and remaining 2 tablespoons olive oil, 2 tablespoons lime juice and 2 teaspoons Sí Sí Cilantro Seasoning. Toss to coat. Salt and pepper as desired. Gently stir in goat cheese (will become creamy if over stirred); set aside.
  4. Prepare grill to medium heat. Remove shrimp from marinade. Discard bag with marinade. Place shrimp on grill. Grill, turning once, until opaque in color and internal temperature reaches 145°F on an instant-read food thermometer, about 5-7 minutes. Serve over orzo salad.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze: Prepare through step 3, omitting goat cheese from salad. Place salad in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Continue with step 3 and stir goat cheese into salad.

Wine Pairing: Chardonnay

Nutrition per Serving: Calories: 330 Total Fat: 14g Sat. Fat: 3g Cholest: 145mg Sodium: 850mg Carbs: 34g Fiber: 3g Sugar: 3g Protein: 23g

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