Roasted Shrimp Orzo Salad


1 comment


Full of bright summer flavors, this is Roasted Shrimp Orzo Salad is one of my favorite dishes.

Pick and choose to include your favorite summer veggies, but here I've done a shrimp orzo (a type of pasta that looks like rice) salad of cucumbers, red onions, a mix of olives, grape tomatoes, spinach, parsley, and feta.

It's all tossed with an easy dressing made of fresh lemon juice, olive oil, and a little salt and pepper. Serve it room temperature, or chilled for a refreshing warm-weather dish.

Roasted Shrimp Orzo Salad
Makes 4 servings


Kosher salt
Good olive oil
1/2 pound orzo pasta (rice-shaped pasta)
1/4 cup freshly squeezed lemon juice (~1 large lemon)
Freshly ground black pepper
1 pound shrimp, peeled and deveined
1/4 cup minced scallions, white and green parts
1/4 cup chopped fresh flat-leaf parsley
1/2 cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
1/4 cup mixed olives, chopped
1/2 cup grape tomatoes, cut into halves
2 oz crumbled feta cheese
a bag of baby spinach


Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, olive oil, 1 teaspoon salt and 1/2 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.

Add the shrimp to the orzo and then add the scallions, parsley, cucumber, onion, olives, tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. (If refrigerated, taste again for seasonings and bring back to room temperature before serving.)

Toss salad with a few handfuls of baby spinach before serving.



Showing 1-1 of 1


Add a comment