Shrimp And Orzo Salad

This refreshing shrimp and orzo salad is perfect for warm weather gatherings or light lunches. With its flavorful combination of succulent shrimp, nutty orzo, and tangy feta, it’s sure to become a summer staple.

The addition of fresh dill and lemon juice adds a bright and zesty touch to this already delightful medley of tastes and textures.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup orzo pasta
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper, to taste

Instructions

Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions.

Drain and set aside to cool.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add the peeled and deveined shrimp and cook until pink and just cooked through, about 2-3 minutes per side.

Remove from heat and set aside to cool.

In a large bowl, combine the cooled orzo pasta, cooked shrimp, mixed greens, cherry tomatoes, cucumber, and Kalamata olives.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and chopped fresh dill.

Season with salt and pepper to taste.

Pour the dressing over the orzo mixture and toss gently to combine.

Sprinkle the crumbled feta cheese over the top and toss again.

Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Serve chilled, garnished with additional fresh dill if desired.

Notes

Use fresh and high-quality ingredients, especially the shrimp and feta cheese, to get the best flavor out of this salad. Make sure to not overcook the shrimp, as it can become rubbery.

Don’t skip the step of letting the salad chill in the refrigerator, as it really allows the flavors to meld together beautifully.

You can also customize this salad to your taste by adding or substituting different vegetables or herbs. Orzo pasta can be replaced with quinoa or brown rice for a nutty flavor and some extra fiber.

This salad is perfect for a light lunch or dinner, and it’s also a great side dish for a summer BBQ or potluck.

Nutrional Value

• Calories: 440
• Protein: 37g
• Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 130mg
• Carbohydrates: 26g
• Fiber: 4g
• Sugar: 6g
• Sodium: 450mg
• Potassium: 560mg
• Vitamin A: 20% of the Daily Value (DV)
• Vitamin C: 40% of the DV
• Calcium: 20% of the DV
• Iron: 25% of the DV