Imagine a dish that transports you straight to the sun-drenched coastlines of Italy with just one bite - our Shrimp and Orzo Salad is exactly that culinary magic! This vibrant, refreshing recipe combines succulent shrimp, perfectly cooked orzo, and a burst of fresh ingredients that will transform your ordinary meal into an extraordinary Mediterranean experience. Whether you're looking for a quick weeknight dinner or an impressive dish to serve at your next summer gathering, this recipe promises to be your new go-to favorite that's as easy to make as it is delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
- In a medium saucepan, bring 4 cups of salted water to a boil. Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the orzo is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the peeled and deveined shrimp to the skillet. Season with salt and pepper to taste.
- Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them. Once done, remove the shrimp from the skillet and set aside.
- In the same skillet, add the halved cherry tomatoes and sauté for about 2-3 minutes until they start to soften. You can add a pinch of salt to enhance their flavor.
- Once the orzo is cooked, drain it in a colander and rinse under cold water to stop the cooking process. This will help cool it down for the salad.
- In a large mixing bowl, combine the cooked orzo, sautéed shrimp, cherry tomatoes, crumbled feta cheese, and chopped parsley.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper. Adjust the seasoning to your taste.
- Pour the dressing over the orzo and shrimp mixture, and gently toss everything together until well combined.
- Serve the shrimp and orzo salad immediately, or refrigerate for about 30 minutes to allow the flavors to meld. Enjoy your refreshing Italian-inspired dish!
Tips
- Always buy fresh, high-quality shrimp and pat them completely dry before cooking to ensure perfect searing.
- Don't overcook the shrimp - they should be pink and slightly curled, which typically takes 2-3 minutes per side.
- Rinse the orzo with cold water after cooking to stop the cooking process and prevent clumping.
- For extra flavor, consider adding a pinch of red pepper flakes or some fresh dill to the dressing.
- This salad tastes even better when chilled for 30 minutes, allowing the flavors to meld together beautifully.
- Use fresh lemon juice for the dressing - it makes a significant difference in the overall taste.
- If you want to make it ahead, keep the dressing separate and add it just before serving to maintain the salad's texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 180mg
