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Lifestyle

Grilled Shrimp, Watermelon and Orzo Salad  

Cuisine

Sides & Appetizers

Category

Grill

This Grilled Shrimp, Watermelon, and Orzo Salad is the ultimate summer dish - light, zesty, and full of bold flavors. Juicy grilled shrimp seasoned with smoked paprika and lemon pair beautifully with sweet grilled watermelon, fresh herbs, and creamy cotija cheese. Tossed with tender orzo pasta and a bright lime dressing, this dish is perfect for backyard barbecues, al fresco dinners, or a refreshing lunch.

Made on the Big Green Egg for that signature char-grilled flavor, this orzo salad is a vibrant blend of textures and tastes - smoky, savory, sweet, and herbaceous in every bite. Add arugula for an extra peppery bite or serve chilled for a cool, crowd-pleasing entrée.

Grilled Shrimp, Watermelon and Orzo Salad  

Ingredients

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    • 1 lb 16/20 shrimp, tail off and peeled & deveined  
    • 2 tbsp olive oil  
    • 3 clove garlic, minced  
    • 1 tsp lemon zest  
    • 1 tbsp fresh lemon juice  
    • 1 tbsp smoked paprika  
    • 1 tsp cumin  
    • ½ tsp oregano  
    • 2 tsp salt  
    • 1 tsp fresh cracked pepper  

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    • 1 cup orzo pasta  
    • 4 tbsp olive oil  
    • 1 cup watermelon, grilled then diced into cubes  
    • 1/4 cup fresh basil, chopped  
    • 1/4 cup fresh mint, chopped  
    • 1/4 cup cotija cheese, crumbled  
    • Salt and pepper to taste  
    • Juice of 1 lime  

    • Optional: 2 cups arugula  

    Directions

    1. Stabilize your Big Green Egg at 400°F/200°C, set up for direct grilling.
    2. In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, and the seasonings.
    3. Add the shrimp and toss until they are evenly coated.
    4. Let it marinate for about 10-15 minutes while you prepare the orzo.
    5. Bring a large pot of salted water to a boil on your stovetop.
    6. Add the orzo pasta and cook according to the package instructions until al dente.
    7. Drain and toss with the olive oil to prevent sticking.
    8. Set aside to cool slightly.
    9. Place the marinated shrimp on the Egg.
    10. Grill for 2 minutes on each side or until they are pink and cooked through.
    11. Be careful not to overcook them.
    12. Once done, remove from the grill and set them aside.
    13. Grill the watermelon just until grill marks are visible, dice and set aside until ready to mix together the salad .
    14. In a large mixing bowl, combine the cooked orzo, grilled shrimp, diced watermelon, chopped mint, chopped basil, and crumbled cotija cheese.
    15. Toss gently to combine.
    16. Drizzle with fresh lime juice and season with salt and pepper to taste.
    17. Serve the salad immediately, or refrigerate and chill before serving.

    Recipes