Citrus Shrimp Salad with Corn, Avocado, Orzo and Arugula

Course Main Course, Salad
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 people


  • 1 and 1/2 pound shrimp peeled and deveined
  • 4 corn on the cob husked
  • 2 avocados sliced
  • 3/4 cup orzo raw
  • 1/2 cup fresh orange juice
  • 1/2 fresh lemon juice plus more for assembly
  • 1/2 shallot finely chopped
  • 2 teaspoons chopped parsley
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic chopped
  • 5 ounces arugula
  • salt
  • pepper
  • olive oil


  1. Prepare corn: Preheat oven to 400°F. Brush corn with olive oil to lightly coat and season with salt and pepper. Place on a rimmed baking sheet and bake for 35-40 minutes. Let cool and slice corn off the cob.
  2. Prepare orzo: Cook orzo in pot of boiling water for 10-12 minutes. Drain and set aside.
  3. Prepare shrimp: Whisk 1 tablespoon olive oil, orange juice, lemon juice, shallot, parsley, red pepper and garlic together. Add mixture to a large skillet over medium heat, and simmer for about 5-8 minutes until reduced by half. Add shrimp to skillet and season with salt and pepper. Cover pan and cook for about 5 more minutes until shrimp are no longer pink, stirring occasionally as needed.
  4. Assemble salad: On a large platter layer the arugula, orzo, corn, avocado and shrimp. Pour remaining sauce from pan over the salad, then drizzle with olive oil and squeeze some fresh lemon juice over the top. Serve immediately.

Recipe Notes

Adapted from Foodie Crush.