Description
A refreshing and vibrant Orzo Salad with tender roasted shrimp, fresh herbs, crisp vegetables, and tangy feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect for a light lunch or a crowd-pleasing side dish.
Ingredients
Orzo and Dressing Ingredients
- ¾ pound orzo (~2 cups)
- Kosher salt (for boiling and seasoning, about 3 tbsp + 2 tsp)
- ½ cup freshly squeezed lemon juice (from 3-4 lemons)
- ¾ cup olive oil (divided: ¾ cup for dressing, 2 tbsp for shrimp)
- ½ teaspoon ground black pepper (divided: ½ tsp for dressing, ¼ tsp for shrimp)
Shrimp
- 1 ½ lbs large shrimp, peeled and deveined (16-18 count)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Vegetables and Herbs
- 5-6 green onions (scallions), white and green parts, chopped
- 1 cup fresh dill, chopped
- 1 cup fresh Italian parsley, chopped
- 1 English cucumber, medium diced (no need to peel)
- ½ cup red onion, small diced
- 1 cup feta cheese, cut into 1-inch cubes
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for roasting the shrimp.
- Cook the Orzo: Bring a large pot of water to a boil with 3 tablespoons of kosher salt. Add the orzo and simmer, stirring occasionally, until al dente, about 9-12 minutes. Drain well and transfer to a large salad bowl.
- Prepare the Dressing: While the orzo cooks, whisk together freshly squeezed lemon juice, ¾ cup olive oil, 2 teaspoons kosher salt, and ½ teaspoon ground black pepper until well combined.
- Dress the Orzo: Pour the lemon dressing over the cooked orzo and toss gently to coat evenly. Set aside.
- Roast the Shrimp: In a bowl, combine shrimp with 2 tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Toss gently to coat. Spread shrimp in a single layer on a sheet pan and roast in the preheated oven for 5-6 minutes until cooked through. Remove from oven.
- Assemble the Salad: Add the roasted shrimp, chopped green onions, dill, parsley, diced cucumber, and red onion to the bowl with dressed orzo. Toss gently to combine. Top with cubed feta cheese.
- Chill and Serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld. Taste and adjust seasoning if needed before serving.
Notes
- For best flavor, use freshly squeezed lemon juice from ripe lemons.
- Ensure shrimp are spread in a single layer on the baking sheet to roast evenly.
- You can substitute the English cucumber with Persian cucumber if desired.
- Refrigerating the salad enhances the flavor blending but can be served immediately if short on time.
- This salad can be enjoyed as a main dish or a side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean