Shrimp Orzo Salad Recipe
User Reviews
5
Shrimp Orzo Salad Recipe
Description
The Shrimp Orzo Salad features cooked orzo pasta tossed with a tangy dressing of lemon juice, olive oil, salt, and pepper. Oven-roasted shrimp seasoned simply with salt and pepper bring a mild flavor and firm texture. Fresh herbs—dill and Italian parsley—along with chopped green onions, diced cucumber, and red onion add layers of freshness and crunch.
Feta cheese cubes scattered atop the salad introduce a salty creaminess that balances the acidity of the dressing. The salad is refrigerated for at least an hour, permitting the flavors to harmonize and the pasta to absorb the citrus notes fully.
This dish serves well as a light lunch or a side for grilled meats and vegetables. Adjusting herbs or swapping dill for basil offers flavor variations. It's convenient to prepare ahead, and removing it from the fridge before serving helps bring out its full aromas.
Storage notes advise keeping leftovers in airtight containers refrigerated up to three days. The seasoning should be checked before serving as feta saltiness can vary.
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 black pepper ground
For The Shrimp:
- 1 ½ lbs Shrimp peeled and deveined (16-18 count, large
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Salad:
- 5-6 green onions scallions, both white and green parts
- 1 cup dill chopped, fresh
- 1 cup Italian parsley chopped, fresh
- 1 English cucumber medium diced - no need to peel
- ½ cup red onion small diced
- 1 cup feta cheese cut into 1-inch cubes
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
- Prepare the salad at least an hour ahead to allow flavors to meld; overnight is even better for deeper taste.
- Remove the salad from the refrigerator about 30 minutes before serving to let it reach room temperature and release flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, tasting and adjusting seasoning before serving again.
- You can customize the herb combination by substituting dill with fresh basil or oregano for different Mediterranean or Italian flavor profiles.
- Grilled shrimp can be used instead of roasted for a smoky flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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