Grilled Veggie Orzo Shrimp Salad

Looking for a light lunch recipe? This delicious salad is perfect for pescatarians and anyone interested in eating healthier. Shrimp orzo salad filled with grilled veggies comes together in mere minutes.

Course dinner, lunch, meal-prep, Salad, shrimp, summer salad

Cuisine Mediterranean

Keyword Grilled Veggie Orzo Shrimp Salad

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 517kcal

Author Erin Antoniak

Ingredients

32 oz raw peeled jumbo shrimp
2 large zucchinis
2 yellow squash
1 red onion
2 red peppers
16 oz Banza 'rice' or 16 oz orzo
1 pint cherry tomatoes halved
½ cup olive oil
⅓ cup red wine vinegar
3 tablespoon lemon juice
4 cloves garlic minced
1 teaspoon salt
½ teaspoon pepper
3 tablespoon fresh dill

Instructions

Prepare all of your veggies by chopping into big chunks or slices. Spray all veggies with non-stick spray.
Preheat grill to medium-high heat. Spray with nonstick spray.
For shrimp, spray a large piece of aluminum foil with nonstick spray. Add shrimp to foil and then add to grill. Build up a little side wall/ledge of foil surrounding the shrimp to stay in place.
Add all veggies directly to the grill. Shut the lid and let the shrimp and veggies cook 4 minutes.
After 4 minutes, flip all the veggies over and stir the shrimp around ensuring it cooks evenly. Cook another 4 minutes.
Turn off grill and take shrimp and veggies off. Let cool.
Meanwhile, follow directions on back of Banza bag to cook and drain 'rice'.
In a large bowl, add olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper to bottom. Mix together.
Add in cooked orzo and sliced tomatoes.
Chop all grilled veggies into small bite size pieces. Add to bowl with orzo and tomatoes, then add in cooked shrimp and fresh dill. Stir until completely mixed together.
Serve warm or let cool before serving! Whichever you prefer.

Notes

*alternatively, roasted veggies at 400F for 15-20 minutes or until soft. Bake shrimp at 400 for 6-8 minutes.

Nutrition