Get ready to transport your taste buds to the sun-drenched shores of the Mediterranean with this mouthwatering Grilled Shrimp Orzo Salad! In just 25 minutes, you'll create a restaurant-quality dish that's bursting with fresh flavors, tender shrimp, and perfectly cooked orzo. Whether you're looking for a quick weeknight dinner or an impressive lunch that'll make your friends jealous, this recipe is your ultimate culinary escape – no passport required!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Begin by gathering all your ingredients: 1 pound of peeled and deveined shrimp, 1 cup of orzo pasta, 2 tablespoons of olive oil, 1/2 cup of halved cherry tomatoes, 1/4 cup of diced red onion, 1/4 cup of chopped parsley, salt, pepper, and the juice of 1 lemon.
- In a medium pot, bring salted water to a boil. Once boiling, add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the orzo is cooking, prepare the shrimp. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the shrimp to the skillet.
- Season the shrimp 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, as they can become tough.
- Once the shrimp are cooked, remove them from the skillet and set aside. In the same skillet, add the diced red onion and sauté for 1-2 minutes until it becomes translucent.
- Next, add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften.
- When the orzo is done cooking, drain it and add it to the skillet with the sautéed onions and tomatoes. Toss everything together to combine.
- Add the cooked shrimp back into the skillet along with the chopped parsley and the juice of 1 lemon. Toss gently to mix all the ingredients evenly.
- Remove the skillet from heat and taste the salad. Adjust seasoning with more salt, pepper, or lemon juice if necessary.
- Serve the grilled shrimp orzo salad warm or at room temperature. Enjoy your Mediterranean-inspired dish!
Tips
- Shrimp Cooking Tip: Watch your shrimp carefully while grilling. They cook quickly and can become rubbery if overdone. Look for a pink color and slight curl as your doneness indicator.
- Pasta Perfection: Always salt your pasta water generously and stir occasionally to prevent sticking. Aim for al dente texture – the orzo should have a slight bite.
- Flavor Boosting Hack: For extra depth, consider adding a splash of white wine or a pinch of red pepper flakes when sautéing the onions.
- Make-Ahead Magic: This salad tastes even better after the flavors have melded. Prepare it in advance and let it sit in the refrigerator for 30 minutes before serving.
- Freshness is Key: Use the freshest shrimp possible, and opt for ripe, sweet cherry tomatoes to elevate the overall taste of the dish.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 13g
Protein: 26g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 80mg
