Shrimp and Orzo Salad
User Reviews
5
Shrimp and Orzo Salad
Description
Shrimp and Orzo Salad features orzo cooked with corn, cooled and combined with a dressing made from olive oil, lemon juice and zest, fresh herbs, garlic, honey, and crushed red pepper. The shrimp is seasoned with some dressing, salt, and pepper, then cooked in a skillet until just done, preserving its tender texture. The salad is assembled by mixing the pasta, corn, cooked shrimp, green onions, and optionally tomatoes, which add a burst of freshness. It showcases a balance of bright citrus flavor, herbal notes, subtle sweetness, and a slight kick from red pepper flakes. The dressing coats the ingredients lightly, leaving the salad flavorful without heaviness.
The dish can be served chilled or at room temperature, making it suitable for picnics, casual lunches, or as a side with grilled meats. Variations in vegetable or herb choices allow some flexibility, while the shrimp adds a protein element that makes it more substantial.
To keep the salad fresh when making ahead, reserve half the dressing separately and add it just before serving. Patting juicy tomatoes dry helps prevent the salad from becoming watery. Pre-cooked shrimp can be used for convenience or leftover shrimp can be added directly as a time-saving measure.
Ingredients
- 8 oz. orzo about 1 1/4 cups, dry
- 1 cup corn frozen
- 1/4 cup extra-virgin olive oil
- lemon or two, if you like things lemony!, juice and zest of one
- 1/4 cup fresh herbs I used dill, parsley, and oregano. See notes for dry, chopped
- 1/4 teaspoon crushed red pepper
- 1 garlic minced, preferably with a microplane zester, small clove
- kosher salt
- black pepper
- 1 tablespoon honey
- 1 lb. Shrimp peeled and deveined, preferably large or extra large (or pre-cooked, see notes, raw
- 2 green onions white and green parts, thinly sliced
- 1 cup tomato optional, any kind will do, chopped
- olive oil optional, extra, for serving
- Herb optional, extra, for serving
Instructions
- Cook orzo according to directions in salted water. During the last two minutes of cooking, add the frozen corn to the water. Drain the corn and orzo together and run cool water over it until it's sufficiently cooled, shaking off any excess water as best you can when you're done rinsing. Meanwhile, while the orzo is cooking, make the dressing and cook the shrimp.
- In the bottom of a large bowl, mix together the olive oil (1/4 cup), lemon zest and juice, the fresh herbs (1/4 cup), crushed red pepper (1/4 teaspoon), minced garlic (1 small clove), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and honey (1 tablespoon).
- Pat shrimp dry with a paper towel. In a medium bowl, mix the shrimp with 2 tablespoons of the dressing, along with another pinch of salt and pepper.
- Heat a nonstick skillet over medium-high for about one minute, then cook the shrimp for 2-3 minutes on each side until fully cooked (you may need extra oil in addition to the dressing if you use another kind of skillet).
- Add the cooled, cooked orzo and corn, the cooked shrimp, the sliced green onions, and the chopped tomatoes (if using) to the large bowl with the dressing. Toss to coat.
- Serve immediately, garnished with extra herbs and olive oil if you want. See notes for making ahead of time.
Notes
- Green onions can be substituted with red onion for a different flavor.
- Sugar may replace honey for sweetness, and red wine vinegar can be used instead of lemon juice and zest.
- Frozen peas or lima beans make good alternatives to corn.
- Other small pasta types can replace orzo if desired.
- Add chopped sun-dried tomatoes packed in oil as a flavorful tomato substitute.
- Crumbled feta or similar cheese can add creaminess and saltiness to the salad.
- Pre-cooked shrimp should be added without additional cooking; use chilled water to quickly thaw frozen shrimp.
- When using dried herbs, use a heaping tablespoon or a dried herb blend to substitute fresh herbs.
- Make-ahead tip: keep some dressing separate to prevent the salad from drying out during refrigeration.
- To avoid watery salad, dry large tomatoes before adding; small cherry or grape tomatoes usually do not cause this problem.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 191mg | 64% |
| Sodium | 596mg | 25% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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