Description
A refreshing Shrimp Orzo Salad with Lemon Vinaigrette, perfect for warm weather gatherings and light dinners.
Ingredients
Scale
- 1 cup orzo pasta
- 1 pound shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the orzo in boiling salted water according to package instructions until al dente. Drain and rinse under cold water.
- In a skillet, heat olive oil over medium heat, add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Let cool.
- In a large bowl, combine cooked orzo, shrimp, cherry tomatoes, cucumber, red onion, and parsley. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat. Add feta cheese on top before serving.
Notes
- For gluten-free, use gluten-free orzo or quinoa.
- For vegetarian, swap shrimp for grilled chicken or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Shrimp, Orzo, Salad, Lemon Vinaigrette, Mediterranean