Fresh herbs, tender shrimp, creamy feta and bite sized orzo make one awesome salad. Perfect for a summer dinner, a potluck and great for lunches the next few days! The herbs really add the right flavor to this, especially the mix of dill and feta.
We so rarely ate seafood as a kid, unless it was something my Dad or Grandpa caught fishing. I don’t even think I tried shrimp until high school! But now we eat it a few times a month and I love it in pasta salads. Hot or cold it makes such a great protein in a dish.
Scott ate 3 plates of this and we still had enough for each of us to have lunch the next day. Love cooking once for a few meals. High quality olive oil is the key. That extra layer of flavor really makes this dish just that much more special.
Orzo Salad with Shrimp and Feta
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Keywords: entree salad shrimp
6027152Ingredients (Serves 4)
- 1/2 box of orzo
- 1 pound shrimp, peeled and deveined
- 1/3 cup flavored olive oil (such as basil, lemon, or other herb)
- 1 clove garlic
- Salt/Pepper
- 2 lemons, zested and juiced
- 4 scallions
- 1/2 cup fresh dill, chopped
- 1/4 cup cilantro, chopped
- 1 cucumber, diced
- 1/2 cup feta
- 1/8 tsp red pepper flakes
Instructions
Bring a pot of water to boil and add orzo, cook 6-7 minutes, just a few minutes shy of normal. Drain and rinse under cool water. Add to a large bowl.
Add a little olive oil to a large skillet, heat over medium high heat. Add shrimp and saute for 3-5 minutes, or until cooked through.
Add shrimp to orzo, top with lemon zest and juice, olive oil, salt/pepper, red pepper flakes, scallions, cilantro, dill, cucumber and feta.
Serve immediately or chill for a few hours.
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