Make this light and fresh shrimp orzo salad for a quick weeknight meal or a perfect make-ahead summer side dish. It features bright lemon and fresh herbs.
Author:jesscarter
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings 1x
Category:Salad
Method:No Cook/Assembly
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound medium shrimp, peeled and deveined
1 cup orzo pasta
2 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
Salt and black pepper to taste
Instructions
Cook the orzo according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
Season the shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the heat and set aside.
In a small bowl, whisk together the lemon juice, 1/4 cup extra virgin olive oil, Dijon mustard, oregano, salt, and pepper to make the vinaigrette.
In a large bowl, combine the cooled orzo, cooked shrimp, cherry tomatoes, and red onion.
Pour the vinaigrette over the salad and toss gently to coat everything evenly.
Stir in the fresh parsley and dill. Taste and adjust seasoning if needed.
Chill the salad for at least 30 minutes before serving for best flavor.
Notes
You can prepare the dressing and cook the shrimp up to one day ahead. Store them separately and combine just before serving.
For a Mediterranean shrimp orzo salad variation, add 1/4 cup crumbled feta cheese and a few chopped Kalamata olives.
This salad works well as a main dish for lunch or a healthy side dish for dinner.