Grilled Southwest Shrimp on Santa Fe Sun Dried Tomato Pesto Orzo


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  • 1½ cups (from 16-oz. jar) Bella Sun Luci Sun Dried Tomatoes Julienne-Cut with Herbs and Extra Virgin Olive Oil

  • 8 tbsp cup olive oil reserved from jar, divided

  • ½ cup fresh cilantro leaves

  • ¼ cup fresh lime juice

  • 4 cloves garlic, peeled & coarsely chopped

  • ½ tsp each salt & pepper

  • ¾ cup crumbled cotija cheese (can substitute plain feta)


  • 1 cup orzo


  • 24 (about 1 pound) large fresh shrimp, peeled & deveined (or frozen & thawed)

  • 2 tsp dried oregano leaves (preferably Mexican oregano)

  • 2 tsp ground cumin

  • 1 tsp ground red pepper 

  • ½ tsp each salt & pepper


¼ cup additional crumbled cotija cheese


  1. In food processor combine Sun Dried Tomatoes, 6 tablespoons olive oil from jar and all pesto ingredients except cheese.
  2. Cover and process until smooth.
  3. Transfer to small bowl; stir in cotija cheese. Set aside. (Pesto can be made in advance. Bring to room temperature; stir before use).
  4. Cook orzo according to package directions (9 to 10 minutes), omitting salt. Drain well when done.  
  5. While orzo is cooking, combine 2 tablespoons reserved olive oil from jar, shrimp, oregano, cumin, red pepper, salt and pepper in medium bowl; stirring gently to thoroughly cover shrimp.
  6. Preheat large ridged grill pan (2 if necessary) over medium-high heat.
  7. Place shrimp on pan. Grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes.
  8. Transfer cooked orzo to large bowl, adding prepared pesto; tossing gently to thoroughly combine. Divide onto 6 individual plates.
  9. Top with equally divided shrimp.
  10. Garnish with crumbled cotija cheese and serve immediately.

Serves 6.

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