Description
A refreshing and hearty Mediterranean shrimp orzo salad with feta and lemon for a light meal or side dish.
Ingredients
Scale
- 1 cup olive oil for cooking and dressing
- 1 tablespoon dried oregano
- 21/2 teaspoons salt
- 11/2 teaspoon black pepper
- 1/2 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 5 garlic cloves minced
- 2 tablespoons fresh dill chopped
- 1 pound orzo
- 1 pound cooked shrimp chopped into bite-sized pieces
- 6 ounces fresh feta crumbled
- 1 cup quartered cherry tomatoes
- 1/2 cup chopped Kalamata olives
- 1 cup diced cucumber seeds removed
- 1 cup diced red onion
- 1/2 cup white wine vinegar optional substitute for dressing
- 1 pound quinoa optional substitute for orzo
- 1/2 cup artichoke hearts optional substitution for added Mediterranean vibe
- 1/4 cup sun-dried tomatoes optional for sweetness
- 1/4 cup pine nuts optional for crunch
Instructions
- Cook the Orzo: Start by boiling water and adding the orzo. Stir occasionally until it’s al dente, which should take about 8 to 10 minutes. Rinsing it under cold water right after helps keep it from being mushy. Do not forget to taste it before draining!
- Prepare the Shrimp: While the orzo cooks, heat a bit of olive oil in a pan and toss in the shrimp. Cook until they are pink and opaque, which takes just a few minutes. Make sure they are thawed and patted dry first, or you risk adding excess moisture to the salad.
- Mix the Veggies: Grab a large bowl and add chopped cucumbers, cherry tomatoes, and red onion. You want a colorful mix that smells fresh and vibrant. This step adds crunch and zest—the kind of flavor that keeps everyone coming back for more.
- Add Dill & Feta: Sprinkle in some fresh dill and crumbled feta. You will get that earthy aroma mixing beautifully with the veggies. It is an easy way to amp up the Mediterranean vibe, but be careful not to skimp on the feta because it brings that creamy saltiness.
- Whisk the Dressing: In a small bowl, whisk together lemon juice, more olive oil, and some salt and pepper. The citrus should brighten the air as you mix. This dressing is what ties everything together, so make sure it is well combined for maximum flavor.
- Toss It All Together: Combine the cooled orzo, shrimp, veggies, feta, and dressing in the large bowl. Gently toss until everything is coated and looks colorful. Do not go too hard here; you want to keep those shrimp and veggies intact for that satisfying bite.
- Chill Before Serving: Let the salad chill in the fridge for at least 15 minutes before serving. This time allows the flavors to mingle and intensify, creating a dish that is refreshing yet hearty. Just remember to toss it with a bit more dressing if it looks dry after chilling!
Notes
- Storage Tips: Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing as it may alter the texture of the ingredients. Refresh before serving by gently tossing.
- Expert Tips: Be mindful not to overcook the orzo; aim for al dente texture. Use freshly squeezed lemon juice and high-quality olive oil for best flavor. Adjust ingredient quantities based on your preferences.
- Reheating Instructions: This salad is best served cold or at room temperature. If needed, chill again for 10 minutes before serving.
- Serving Suggestions: Pair with grilled chicken or fish for a complete meal. Serve as a light main course or side dish. Portion into containers for an easy lunch option.
- Recipe Variations: Add grilled asparagus for extra texture. Include roasted bell peppers for a sweet touch. Mix in arugula for added peppery flavor.
- Ingredient Notes: When selecting shrimp, make sure they are pre-cooked and thawed. For the freshest taste, opt for quality olive oil. Consider using fresh herbs for the best flavor, and adjust amounts as per your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 773
- Sugar: 5g
- Sodium: 1712mg
- Fat: 46g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg