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Greek Orzo Salad with Shrimp

Greek Orzo Salad with Shrimp

A refreshing Greek Orzo Salad with Shrimp, perfect for a light meal or side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Greek
Servings 4 cups
Calories 438 kcal

Equipment

  • Large pot
  • small bowl
  • Skillet
  • measuring cup
  • Whisk
  • Cutting board
  • Knife
  • large bowl

Ingredients
  

Dressing

  • 6 tablespoons freshly squeezed lemon juice (from 2 lemons)
  • 0.5 cup extra virgin olive oil
  • 2 cloves garlic finely minced
  • 2 teaspoons dried oregano
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon freshly ground black pepper more to taste

Salad

  • 1 box orzo pasta (16 oz.) uncooked
  • 16 ounces peeled, deveined shrimp tail removed, size 31-40 (thawed if frozen)
  • 0.5 medium red onion quartered and thinly sliced
  • 1 pint cherry tomatoes halved
  • 0.5 cup pitted kalamata olives halved
  • 0.5 cup crumbled feta cheese
  • 0.25 cup minced fresh parsley
  • 2 tablespoons minced fresh mint leaves

Instructions
 

Preparation

  • Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions.
  • In a small bowl or measuring cup, combine dressing ingredients: lemon juice, olive oil, garlic, oregano, salt, and pepper. Whisk together.
  • In a separate bowl, combine shrimp and 2 tablespoons of dressing. Heat skillet over medium high heat. Add shrimp with marinade to pan and sauté three minutes, flipping halfway, until shrimp is opaque and curled. Remove from pan and set aside to cool. Chop shrimp roughly (or cut in half).
  • Drain orzo, rinse with cold water, and drain thoroughly. Transfer to a very large bowl, add remaining dressing, and stir to combine. Add cucumber, onion, tomatoes, olives, feta, parsley, and mint leaves; toss to combine. Add shrimp and toss.
  • Serve immediately or refrigerate until ready to serve.

Notes

Pro tip: To tone down the sharp flavor of onion, soak the sliced onion in ice water for 10 to 15 minutes; drain well and add it to the salad. Leftover salad can be refrigerated for up to three days. To serve, refresh the salad by adding a squeeze of lemon and/or a drizzle of olive oil. Vegetarian: Omit shrimp, add chickpeas and/or additional feta, if desired. Chicken alternative: Cooked or grilled chicken can be substituted for the shrimp.

Nutrition

Serving: 1cupCalories: 438kcalCarbohydrates: 48gProtein: 21gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 100mgSodium: 755mgPotassium: 492mgFiber: 3gSugar: 4gVitamin A: 603IUVitamin C: 22mgCalcium: 126mgIron: 2mg
Keyword Greek Orzo Salad with Shrimp, healthy salad, Light Meal, Mediterranean Salad, orzo salad, shrimp salad
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