Shrimp Orzo Salad Recipe
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5.0
36 reviews
Excellent
Shrimp Orzo Salad Recipe
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This Shrimp and Orzo Salad is easy to make & ready in 30 min. It is flavored with feta and fresh herbs and drizzled with a simple and quick lemon vinaigrette. A Barefoot Contessa recipe, it can be served as a great side dish, lunch, or light dinner.
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Ingredients
For The Pasta:
- ¾ pound orzo (~2 cups)
- kosher salt
For The Dressing:
- ½ cup lemon juice freshly squeezed (You’ll need 3-4 lemons depending on their size)
- 3/4 cup olive oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
For The Shrimp:
- 1 ½ lbs large shrimp peeled and deveined (16-18 count)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Salad:
- 5-6 green onions scallions, both white and green parts
- 1 cup fresh dill chopped
- 1 cup fresh Italian parsley chopped
- 1 English cucumber medium diced - no need to peel
- ½ cup red onion small diced
- 1 cup feta cheese cut into 1-inch cubes
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Instructions
- Preheat oven to 400 degrees F.
- To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
- Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
- Pour dressing over the cooked orzo and set it aside.
- To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
- To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
- Cover and refrigerate for at least an hour for flavors to blend. Serve.
Notes
- :
- Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
- : Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
- : This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
- depending on how much you want to make.
- During the summertime, give this recipe a smoky note by
- .
- Not a fan of dill?
- with fresh basil for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
- .
- Make it a day ahead: Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
- Serving: Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
- Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
- Taste as you go: The amount of salad you use depends on the saltiness coming from your feta. Be sure to taste it as you put the salad together and add more if necessary.
- You can easily double or halve this recipe depending on how much you want to make.
- During the summertime, give this recipe a smoky note by using grilled shrimp instead of baked shrimp.
- Not a fan of dill? You can do away with dill entirely or substitute it with fresh basil for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
- If you prefer fewer herbs, substitute them for finely chopped romaine.
Nutrition Information
Show Details
Calories
552kcal
(28%)
Carbohydrates
49g
(16%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Cholesterol
286mg
(95%)
Sodium
1868mg
(78%)
Potassium
476mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1602IU
(32%)
Vitamin C
37mg
(41%)
Calcium
228mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 286mg | 95% |
| Sodium | 1868mg | 78% |
| Potassium | 476mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1602IU | 32% |
| Vitamin C | 37mg | 41% |
| Calcium | 228mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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