Fresh herbs, lemon, and feta really make this shrimp salad refreshing. As my husband says, anything with orzo is fun to eat; they let you appreciate the flavorful bits of cucumber, scallions, and tomato in each bite.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Appetizer, Main Course, Salad
Cuisine: American
Keyword: one pot, orzo, pasta, salad, shrimp, summer
Servings: 4people
Calories: 494kcal
Author: Chef Sara Furcini
Ingredients
Sea salt
6ouncesorzo pastarice-shaped pasta
1poundshrimppeeled, deveined, and tails removed
1/4cupolive oil
1 1/2lemonsjuiced
Freshly ground black pepper
1/4small red onionfinely chopped
½cupminced scallionswhite and green parts
1/2cupchopped fresh dill
1/2cucumberseeded, and chopped
1Roma tomatoseeded and chopped
4ouncesfeta cheese
Instructions
Boil the pasta and cook the shrimp. Fill a large pot with water, add 1 tablespoons of salt and bring to a boil. Add the orzo and simmer for 8 minutes, stirring occasionally until just shy of al dente. Add the shrimp to the pot with the orzo and continue to cook until the shrimp are opaque, about 1 to 2 minutes. Strain and transfer the shrimp-orzo mixture to a large bowl.
Dress and toss. Pour the olive oil over the hot pasta. Next add the lemon juice (just use your hands to catch the seeds, and squeeze directly over top). Season with 1 teaspoon salt and ½ teaspoon pepper. Toss to combine.
Add the fresh ingredients and serve. Add the red onion, scallions, dill, cucumber, tomato, and feta. Stir gently and season to taste. As the pasta sits, the flavors will develop and you may need more salt. Serve at room temperature. Store leftovers in the refrigerator for up to 3 days.