Description
A refreshing and nutritious shrimp orzo salad perfect for summer dinners.
Ingredients
Scale
- 1 1/3 cup (120g) orzo (dry)
- 3/4 cup (100g) frozen peas
- 1 lb (450g) shrimp (peeled, deveined)
- 1/2 tsp smoked paprika
- 1/2 tsp tajín seasoning
- 1/3 cup (80ml) extra virgin olive oil
- 2 tbsp (30ml) lime juice
- 1/2 shallot (large, roughly chopped)
- 1 serrano pepper (roughly chopped, seeds removed for less heat)
- 1 tbsp (15g) honey
- 1/2 tsp kosher salt
- 1/2 cup (75g) crumbled feta cheese
- fresh mint, chopped (for garnish)
- fresh dill, chopped (for garnish)
- 1 clove garlic (minced)
- 1/2 cucumber (diced)
- 1/2 cup (75g) cherry tomatoes (halved)
- 1/4 cup (40g) red onion (diced)
- freshly ground black pepper to taste
Instructions
- Cook the Orzo: Start by boiling water in a large pot. Add the orzo and cook until al dente, about 8-10 minutes. Stir occasionally and do not walk away to avoid overcooking, as mushy orzo will affect the salad’s texture.
- Sauté the Shrimp: Heat up 1 tablespoon of olive oil in a skillet. Add the shrimp, and cook until they turn bright pink, about 2-3 minutes per side. The aroma of seafood will indicate their doneness. Be cautious not to overcook your shrimp to prevent a rubbery texture.
- Combine Ingredients: In a large bowl, mix the cooked orzo, sautéed shrimp, frozen peas, cherry tomatoes, cucumber, and red onion. Toss gently to avoid smashing the tomatoes while ensuring an even distribution of colors and flavors.
- Whisk the Dressing: In a small bowl, whisk together the remaining olive oil, lime juice, honey, minced garlic, kosher salt, smoked paprika, tajín seasoning, and ground black pepper. If the dressing feels too thick, add a splash of water to achieve a pourable consistency.
- Toss & Serve: Drizzle the dressing over the salad and gently toss until everything is evenly coated. The vibrant colors and refreshing scent will invite you in! Let the salad chill in the fridge for a bit before serving to allow the flavors to meld beautifully.
Notes
- Storage Tips: Store leftovers in the fridge in an airtight container for up to 3 days. To maintain freshness, consider storing the dressing separately until you are ready to serve the salad.
- Expert Tips: If your orzo is sticky after cooking, drizzle it with about 1 tablespoon of olive oil immediately after draining to separate the grains. For optimal shrimp tenderness, cook each side for 2-3 minutes to ensure they remain vibrant and juicy. If your dressing is too thick, thin it out with an extra squeeze of lime juice or a small amount of water.
- Reheating Instructions: This salad is best served chilled or at room temperature. If you need to reheat, warm the shrimp separately and add them back into the salad after cooling.
- Serving Suggestions: Pair this salad with a crisp white wine for summer dinners. It also goes well alongside grilled vegetables or topped with slices of avocado for added creaminess.
- Recipe Variations: You can substitute regular feta cheese with vegan-style feta cheese or omit it entirely for a dairy-free version. If you prefer a gluten-free option, use gluten-free orzo or substitute it with wild rice or any small pasta.
- Ingredient Notes: When selecting shrimp, choose the freshest available, ideally wild-caught. If you cannot find orzo, consider alternatives like small gluten-free pasta or quinoa. Always check the quality of your vegetables, aiming for fresh, colorful, and firm options to enhance your salad’s overall appeal.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg