Mediterranean Shrimp and Orzo Salad

Name: Mediterranean Shrimp and Orzo Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: Kosher salt; Half a 1-pound box orzo; 1 pint grape tomatoes, quartered; 8 ounces feta cheese, crumbled; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1/4 cup chopped fresh dill, plus more for garnish; 1/2 English cucumber (seedless), peeled and chopped; 1/2 red onion, finely diced; 1/2 teaspoon finely grated lemon zest; Juice of 1/2 lemon, plus more for sprinkling; 1 pound medium shrimp, peeled and deveined; Cracked black pepper

Recipe courtesy of Kelsey Nixon

Watch how to make this recipe.

Mediterranean Shrimp and Orzo Salad

1 Review

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

318

Total Fat

15

Saturated Fat

6

Carbohydrates

26

Dietary Fiber

2

Sugar

4

Protein

20

Cholesterol

117

Sodium

443

Total: 30 min
Prep: 20 min
Cook: 10 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

318

Total Fat

15

Saturated Fat

6

Carbohydrates

26

Dietary Fiber

2

Sugar

4

Protein

20

Cholesterol

117

Sodium

443

Total: 30 min
Prep: 20 min
Cook: 10 min

Ingredients

Kosher salt

Half a 1-pound box orzo

1 pint grape tomatoes, quartered

8 ounces feta cheese, crumbled

1/4 cup plus 1 tablespoon extra-virgin olive oil

1/4 cup chopped fresh dill, plus more for garnish

1/2 English cucumber (seedless), peeled and chopped

1/2 red onion, finely diced

1/2 teaspoon finely grated lemon zest

Juice of 1/2 lemon, plus more for sprinkling

1 pound medium shrimp, peeled and deveined

Cracked black pepper

Directions

Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.