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Grilled Harissa Shrimp & Orzo Bowls

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These Grilled Harissa Shrimp & Orzo Bowls are served with a variety of grilled summer vegetables  tossed in a light, lemony and herb-filled serving of orzo.

Grilled Harissa Shrimp & Orzo Bowls

It was the first day of summer yesterday! Let me tell you, I had the most FABULOUS weekend in Toronto filled with good friends and good food – what better way to ring in the summer solstice right? I had a gorgeous sangria-filled Saturday with my good friends, relaxing on their beautiful balcony located beside Kensington Market and overlooking a gorgeous view of the city. Then on Friday, I took the GO Train down for an unexpected visit from a friend who was in town for a concert – naturally we caught up with lots of drinks and a visit to Toronto’s entertainment district. I’m loving how busy I am this time of year!

Speaking of staying busy and entertaining, I really have to say that I love these Grilled Harissa Shrimp Bowls with Orzo. They’re the perfect crowd-friendly meal and will definitely make the best use of your BBQ this summer. And they’re kind of like the perfect hybrid between pasta salad and grilled kabobs.

Grilled Harissa Shrimp & Orzo Bowls

Grilled Harissa Shrimp & Orzo Bowls

Orzo is just the definition of a light summer meal to me. I mean, I know it’s technically a pasta shape and it’s pretty carb heavy but I’d like to believe it’s just as light as quinoa or rice. There are no heavy sauces or oils that overpower these Grilled Harissa Shrimp & Orzo Bowls so you’ll feel amazing after eating so many veggies even if you’re eating a bunch of carbs. 😉

Grilled Harissa Shrimp & Orzo Bowls   Grilled Harissa Shrimp & Orzo Bowls

I’m a bit late to the harissa party, but I’m glad I finally discovered this delicious, Moroccan red pepper sauce. I’ve made a twist on my favourite marinade for shrimp skewers, and it is so easy that you’ll find yourself making it multiple times this year.

Grilled Harissa Shrimp & Orzo Bowls

Have you ever tried grilling an avocado before? I’ve been so inspired reading all the summer editions of my favourite food magazines and unsurprisingly, there are BBQ recipes everywhere. However, I feel like it’s easy to get into a rut very quickly during BBQ season. You end up making the same old hamburger a dozen times, or tend to throw together the same vegetable packets over and over out of habit. Why not try a grill bowl with grilled everything right?

Grilled Harissa Shrimp & Orzo Bowls

Grilled Harissa Shrimp & Orzo Bowls

Like many of my recipes, you can feel free to switch up the vegetables used or even the protein – if you’re not a fan of shrimp I would highly recommend trying my Tequila-Citrus marinated chicken for this bowl. It’s delicious when cooked on the BBQ!

Grilled Harissa Shrimp & Orzo Bowls

Will you be trying these Grilled Harissa Shrimp Bowls with Orzo? If you try any of my recipes be sure to let me know in the comments, on InstagramTwitter or Facebook – I’d love to hear from you!

Print Recipe
Grilled Harissa Shrimp & Orzo Bowls Yum
These Grilled Harissa Shrimp & Orzo Bowls are served with a variety of grilled summer vegetables tossed in a light, lemony and herb-filled serving of orzo.
Grilled Harissa Shrimp & Orzo Bowls
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Course Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Servings
bowls
Ingredients
Harissa Shrimp
Course Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Servings
bowls
Ingredients
Harissa Shrimp
Grilled Harissa Shrimp & Orzo Bowls
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat BBQ to med-high heat.
  2. Mix together the marinade for the shrimp and de-shell shrimp. Marinate for at least 15 min before sticking eight of them at a time onto bamboo skewers. Set aside.
  3. Meanwhile, cook orzo according to package directions and prepare vegetables. Once orzo is cooked, toss in olive oil, garlic, lemon juice, basil, thyme, oregano, red chili flakes, salt and pepper. Add sundried tomatoes, zucchini and red pepper and cook over med-high heat for about 5 min.
  4. Add shrimp skewers, corn and asparagus to the grill, coating asparagus and corn in a bit of olive oil for cooking. Grill everything for about 3-4 min per side. Add avocado halfway through, cooking for 3-4 min.
  5. Remove everything from the grill. Slice corn off the cob and toss with orzo mixture. Plate orzo mixture with shrimp skewers, asparagus stalks, one half of an avocado and sliced cherry tomatoes. Garnish with fresh basil and feta cheese and enjoy!

 

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