Ah, shrimp orzo salad! It’s like a little celebration in a bowl—bright, zesty, and oh-so-refreshing. I stumbled upon this gem during a rushed weeknight where time seemed more elusive than a Taylor Swift ticket. It’s become my go-to for when I crave something light yet satisfying, with a hint of summer in every bite.
Steps
- Preheat the Oven: Begin by heating your oven to 400 degrees F for roasting the shrimp later.
- Cook the Orzo: In a large pot, boil water with 3 tablespoons of kosher salt. Add the orzo and cook until al dente, about 9-12 minutes, then drain and transfer to a large salad bowl.
- Prepare the Dressing: While the orzo cooks, whisk together lemon juice, olive oil, salt, and pepper in a small bowl for the dressing.
- Dress the Orzo: Pour the prepared dressing over the warm orzo in the salad bowl and allow it to absorb the flavors.
- Roast the Shrimp: Toss the shrimp with olive oil, salt, and pepper. Lay them in a single layer on a sheet pan and roast in the oven for 5-6 minutes until cooked through.
- Assemble the Salad: In the salad bowl, combine the cooked orzo, roasted shrimp, green onions, dill, parsley, cucumber, and red onion. Mix everything gently and crumble feta cheese on top.
- Chill the Salad: Cover the salad and refrigerate for at least an hour to let the flavors meld together.
- Serve the Dish: Before serving, let the salad sit at room temperature for about 30 minutes for the best flavor, then enjoy this refreshing Mediterranean dish.
Ingredients
- ¾ pound orzo (approximately 2 cups)
- Kosher salt
- ½ cup freshly squeezed lemon juice (from 3-4 lemons)
- ¾ cup olive oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 ½ pounds large shrimp, peeled and deveined (16-18 count)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5-6 green onions (scallions), both white and green parts
- 1 cup fresh dill, chopped
- 1 cup fresh Italian parsley, chopped
- 1 English cucumber, medium diced
- ½ cup red onion, small diced
- 1 cup feta cheese, cut into 1-inch cubes
FAQ
- Can I use frozen shrimp for the Orzo Shrimp Salad?
- Absolutely, frozen shrimp can be used in this recipe. Just make sure to thaw the shrimp before roasting, and then proceed with the recipe as usual.
- Is it possible to freeze shrimp pasta salad?
- Freezing is not recommended for this pasta salad. Once thawed, it tends to become mushy and loses its appealing texture.
- Can I substitute the orzo with another type of pasta?
- Yes, you can use different pasta shapes such as bow tie, rotini, or orecchiette, which will also work well in this salad.
- Can chicken be used instead of shrimp in this salad?
- Certainly! You can swap the shrimp with leftover cubed baked chicken breasts or rotisserie chicken for a different protein option.
- Is it necessary to use dill in the salad, or can it be substituted?
- If dill isn’t your preference, you can omit it or replace it with fresh basil for a Mediterranean touch, or use a smaller quantity of oregano for an Italian flavor twist.
Tips
- Season the Pasta Water Generously: Orzo is a small pasta that can easily taste bland, so it’s crucial to add ample salt to the boiling water to enhance its flavor.
- Monitor Shrimp Cooking Time: Shrimp cooks quickly, in about 5-6 minutes. Keep an eye on them to prevent overcooking, which can result in a rubbery texture.
- Allow Flavors to Marinate: For the best taste, make the salad ahead and refrigerate for at least an hour. This resting time allows the flavors to meld together, resulting in a richer taste.
- Customize to Your Taste: Feel free to substitute herbs like dill with fresh basil or mint for a different flavor profile, or even add a handful of cherry tomatoes for a burst of sweetness.
Equipment
- Large Salad Bowl – For mixing and serving the salad.
- Sheet Pan – For roasting the shrimp in the oven.
- Whisk – For mixing the salad dressing.
- Zester – Optional, for zesting lemons if you choose to include lemon zest in the salad dressing.
