This grilled shrimp orzo is a fabulous summer meal: smoky shrimp tossed with tender orzo, sweet corn, fresh herbs and tangy feta, all finished with a bright chili-lime dressing. Serve warm or chilled—delicious either way.
Dinner is ready!
This orzo salad is perfect for summer and makes a filling, flavorful meal. Juicy grilled shrimp, sweet corn and tangy feta fold into tender orzo, then everything is brightened with a chili-lime vinaigrette. It’s simple to make, packs well for lunches and improves as it sits—great hot, room temperature or chilled.
It’s effortless enough for a weeknight dinner but impressive enough for guests.
Orzo is a pantry staple here — versatile, quick to cook and a favorite with the whole family. I toss it with whatever is on hand and call it dinner.
For this version I paired shrimp with corn for a summery, seasonal flavor—especially if you slice fresh corn straight off the cob. It also works with frozen corn when you want this comfort in cooler months.
I love serving it warm as a pasta dish or chilled like a salad. It’s one of those recipes that gets better after a few hours, so you can prepare it ahead for more developed flavor.
The best part
Start by making the dressing so it’s ready when everything is combined. The chili-lime vinaigrette is tangy and lightly sweet, and it lifts the whole dish. While the dressing rests, cook the orzo in well-salted water.
Grilling the shrimp takes just minutes. In summer I throw them on the grill, but a hot skillet with a touch of oil works equally well. A grill pan is handy if you’re using an outdoor grill and want to prevent shrimp from slipping through the grates.
Corn can be fresh, grilled or frozen—each option is tasty. I usually slice fresh corn from the cob for extra crunch and sweetness, and sometimes I grill the ears alongside the shrimp. Finish the dish with chopped cilantro and chives for freshness and a generous sprinkle of feta for tang.
To assemble, toss a few tablespoons of dressing with the cooked orzo to coat and prevent sticking. Add shrimp, corn, feta and herbs, drizzle more dressing, then toss gently until everything is evenly combined. Serve right away warm, or chill and serve later—leftovers are fantastic.
This makes a great lunch to pack and an easy side for a cookout or party.
Grilled Shrimp Orzo with Corn & Feta
Grilled Shrimp Corn Feta Orzo
Ingredients
Chili Lime Dressing
- 1 tablespoon red wine vinegar
- 1 lime, juiced and zested
- 1 ½ tablespoons honey
- 2 teaspoons chili oil
- ⅓ cup extra virgin olive oil
Shrimp Orzo
- 2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- kosher salt and pepper
- 1 pound orzo
- 1 ½ cups corn
- ½ cup crumbled feta
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh chives
Instructions
Chili Lime Dressing
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Whisk together the red wine vinegar, lime juice and zest, honey and chili oil. While whisking, stream in the olive oil until the dressing is emulsified. Store in the fridge for a few days and shake or whisk before using.
Shrimp Orzo
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Bring a pot of salted water to a boil and cook the orzo according to package directions. Drain and place the orzo in a large bowl; toss with a little olive oil to prevent sticking.
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Preheat the grill (or a grill pan) to high heat.
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Put the shrimp in a bowl, drizzle with olive oil and toss. Season with smoked paprika, garlic powder, salt and pepper. Spread the shrimp on the grill pan.
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Grill the shrimp 1–2 minutes with the lid closed, flip and grill 1–2 minutes more until pink and opaque. Remove from heat.
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Toss the orzo with a few tablespoons of the chili-lime dressing. Add shrimp, corn, feta and herbs, drizzle with more dressing and toss to combine.
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Serve warm or chilled. If serving cold, reserve extra dressing to toss in just before serving for fresh flavor.
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