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Grilled Shrimp Kabobs with Charred Asparagus Orzo Salad
Recipes
Grilled Shrimp Kabobs with Charred Asparagus Orzo Salad
4 servings
50 minutes total (Active 30 minutes)

Ingredients

  • 1 ½ lb frozen wild-caught jumbo white shrimp
  • 2 large (or 3 medium) zucchini squash
  • 8 (12-inch) wooden skewers
  • 1 cup lemon vinaigrette, divided
  • 1 cup orzo pasta
  • 0.5 oz fresh basil
  • 2 cups fresh baby spinach
  • 1 medium yellow onion
  • 1 bunch fresh asparagus
  • 4 frozen mini corn on the cob
  • Cooking spray
  • 2 teaspoons Greek seasoning, divided
  • ¼ cup pine nuts (or slivered almonds)
  • 4 oz crumbled feta cheese
  • ½ cup tzatziki dip

Steps

    1. Thaw shrimp. Bring water to a boil for orzo. Use vegetable peeler to cut thin, wide, lengthwise ribbons of zucchini, slicing down to but not into cores; halve cores lengthwise and set aside. Peel and devein shrimp, discarding tails.
    2. Alternate shrimp and 2 fan-folded zucchini strips onto skewers (3 shrimp per skewer). Place in shallow baking dish (wash hands); top with ½ cup lemon vinaigrette and let stand to marinate.
    3. Meanwhile, cook orzo following package instructions. Chop basil (¼ cup) and spinach coarsely. Cut onion into ½-inch-thick rings. Remove and discard root ends from asparagus. Coat asparagus, corn, zucchini cores, and onion rings with spray and ¾ teaspoon seasoning.
    4. Preheat grill (or grill pan) on medium-high. Remove kabobs from dish (discard marinade). Coat with spray and ¾ teaspoon seasoning.
    5. Place kabobs, zucchini cores, onion rings, asparagus, and corn on grill. Cook kabobs 2 minutes without flipping. Flip kabobs once they release easily; cook 1–2 more minutes until shrimp are pink and opaque.
    6. Cook zucchini cores, onion rings, and asparagus 2–3 minutes, turning occasionally, until charred and tender, then remove. Cook corn 8 minutes, turning occasionally, until charred and crisp-tender, then remove.
    7. Cut zucchini, onions, and asparagus into small pieces and place in large bowl; remove corn kernels from cobs and add to bowl. Add orzo, basil, spinach, pine nuts, cheese, and remaining ½ teaspoon seasoning and ½ cup vinaigrette; toss to coat. Serve shrimp kabobs with orzo salad and tzatziki.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 640, Total Fat 24g, Sat Fat 7g, Trans Fat 0g, Chol 300mg, Sodium 1510mg, Total Carb 57g, Fiber 7g, Total Sugar 11g, (Incl. 1g Added Sugars), Protein 53g, Vitamin D 0%, Calc 25%, Iron 25%, Potassium 30%