Shrimp Orzo Salad
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.75 out of 5 stars
(4)
Ingredients
6 servings
- 1 lb orzo
- 1 lb. raw shrimp, (peeled and deveined)
- Kosher salt and black pepper, (for seasoning shrimp)
- 2 tablespoons olive oil
- Juice 1 lemon, (for squeezing over shrimp)
- 2 cups arugula
- 1 cup diced cucumber
- 3/4 cup crumbled feta cheese
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped dill
- 2/3 cup olive oil
- 1/3 cup lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 cloves garlic, (minced)
- Kosher salt and black pepper, (to taste)
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Preparation
Step 1
Cook the orzo to al dente, according to package instructions. Drain, rinse with cold water, and transfer to a large serving bowl. Drizzle with a little olive oil and stir so it doesn’t stick together.
Step 2
Pat shrimp dry with a paper towel. Season with salt and pepper.
Step 3
In a large skillet, heat the olive oil over medium heat. Arrange shrimp in skillet, in a single layer, avoiding any overlap. If your skillet isn’t big enough, you can cook in 2 batches. Cook the shrimp for 2 to 3 minutes, flip, and cook 1 more minute. Transfer to a plate. Squeeze fresh lemon juice over the shrimp.
Step 4
In a large bowl, combine the orzo, shrimp, arugula, cucumber, feta, parsley and dill.
Step 5
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic, salt, and pepper. Pour the dressing over the salad and toss well. Season with extra salt and pepper and serve.
Step 6
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