Shrimp Orzo Salad Recipe
Serves 6
15 mins prep
15 mins cook
30 mins Resting time
60 mins total
This Shrimp and Orzo Salad is easy to make & ready in 30 min. It is flavored with feta and fresh herbs and drizzled with a simple and quick lemon vinaigrette. A Barefoot Contessa recipe, it can be served as a great side dish, lunch, or light dinner.
For The Pasta:
For The Dressing:
For The Shrimp:
For The Salad:
Preheat oven to 400 degrees F.
To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
Pour dressing over the cooked orzo and set it aside.
To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
Cover and refrigerate for at least an hour for flavors to blend. Serve.
