Shrimp Orzo Salad
This deliciously fresh shrimp orzo salad is perfect for a summer supper, or as an elegant side dish.
Servings 8 people
Ingredients
- 2 cup orzo dry
- 1/2 cup olive oil
- 1 lb raw shrimp deveined, peeled, tails removed
- 1/2 medium red onion diced
- 1 small English cucumber quartered and thinly sliced
- 1/2 cup Kalamata olives halved
- 2 lemons juiced
- 4 cloves garlic minced
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh dill finely chopped
- 1/2 cup fresh mint finely chopped
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 cup feta crumbled
- 4 green onions thinly sliced
Instructions
- Bring orzo and 4 cups of water up to a boil in a medium saucepan on the stove. Boil, uncovered for about 10 minutes, or until orzo is tender. Drain excess water, return orzo to pan or bowl, mix in half of the olive oil (¼ cup), set aside, and allow to cool.
- Heat two tablespoons of olive oil in a skillet over medium heat. Add shrimp and saute until cooked through, about 2-3 minutes. Set aside and allow to cool.
- Whisk together remaining olive oil (2 tablespoons), lemon juice, garlic, fresh herbs, ground black pepper, and salt to make a dressing.
- In a large bowl mix together orzo, shrimp, red onion, cucumber and olives. Toss with dressing and top with feta and green onions.
Video
Notes
- Mixing some of the olive oil with the orzo immediately after cooking it may sound strange, but it'll help keep the orzo from sticking together as it cools.
- I highly recommend using fresh herbs, but if you are using dried, use 1/3 the amount.
- Try out farro, bulgar, quinoa, or another whole grain or pasta instead of orzo to make an entirely new dish!