Description
This Shrimp Orzo Salad features tender orzo pasta, juicy shrimp, and fresh vegetables, all tossed in a tangy lemon dressing. It’s a light and refreshing dish, perfect for lunch or as a side, and is quick and easy to make!
Ingredients
Scale
- 1 cup orzo pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add about a tablespoon of salt.
- Add the orzo pasta and stir occasionally. Cook according to package instructions (8-10 minutes) until al dente.
- Drain the orzo in a colander and rinse under cold water to stop the cooking process. Set aside to drain completely.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp, seasoning with salt, pepper, dried oregano, and red pepper flakes if desired.
- Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool slightly.
- Halve the cherry tomatoes.
- Dice the cucumber (removing seeds if preferred).
- Finely chop the red onion (soaking in cold water for 10 minutes can mellow the flavor).
- Chop the fresh parsley.
- In a large mixing bowl, combine the cooked orzo, sautéed shrimp, cherry tomatoes, cucumber, red onion, and parsley.
- Crumble feta cheese over the top and squeeze lemon juice over the salad.
- Gently toss all ingredients together until well combined. Adjust seasoning with salt, pepper, or lemon juice as needed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to meld flavors.
- Before serving, give the salad a gentle toss. Drizzle with more olive oil or lemon juice if it seems dry.
- Serve chilled or at room temperature.
Notes
- For best flavor, allow the salad to chill before serving.
- If storing leftovers, keep in an airtight container in the refrigerator for 2-3 days. Add fresh parsley and feta just before serving to maintain vibrancy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes