Shrimp Orzo Salad
User Reviews
5
Shrimp Orzo Salad
Description
This salad highlights orzo cooked al dente and cooled, combined with shrimp seasoned with oregano, salt, and pepper, then pan-cooked until pink and tender. The dressing is a blend of balsamic vinegar, shallot, maple syrup, Dijon mustard, oregano, and olive oil, lending a mildly sweet, tangy, and herbaceous flavor. Fresh vegetables like scallions, cherry tomatoes, cucumbers, and herbs like dill contribute brightness and crunch. Crumbled feta adds a creamy, salty component.
The salad is assembled by tossing orzo with dressing, adding shrimp and vegetables, and seasoning to taste. It is meant to be served promptly to preserve freshness but can be refrigerated for a few days. The combination suits warm-weather meals or make-ahead lunches.
Orzo can be cooked ahead, and the dressing has a long fridge life, aiding in meal preparation. The salad stores well but is best eaten within 2 to 3 days.
Ingredients
- 8 ounces orzo dry
- 1 pound Shrimp peeled and deveined, medium-large
- 2 scallions thinly sliced, large
- 1 cup cherry tomato halved
- ½ cup feta cheese crumbled
- 2 cucumber thinly sliced, Persian
- ¼ cup dill chopped, fresh
Dressing
- ½ shallot minced, medium
- 1 ½ tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons oregano divided
- 5 tablespoons olive oil divided
- kosher salt to taste
- black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it's cooled.
- Make the dressing. In the bottom of a large bowl, mix shallot, vinegar, maple syrup, Dijon, and ½ teaspoon oregano. Slowly stream in 4 tablespoons oil, whisking constantly. Season to taste with salt and pepper and set aside.
- Pat shrimp dry with a paper towel. Season with remaining 1 teaspoon dried oregano, salt, and pepper on both sides.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add shrimp and cook until pink and fully cooked through, 2-3 minutes. Remove and set aside.
- Add the cooled orzo, cooked shrimp, green onions, tomatoes, feta, cucumbers, and dill to the large bowl with the balsamic dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.
Notes
- This salad is best enjoyed fresh but can be refrigerated, covered, for up to 2 to 3 days.
- Orzo can be cooked several days in advance and stored chilled.
- The dressing can be made up to 2 weeks ahead, aiding meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 202mg | 67% |
| Sodium | 752mg | 31% |
| Potassium | 390mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 215mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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