Roasted Shrimp Orzo Salad
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4-5 entree-sized or 6-8 side dish servings
Ingredients
  • 12 oz orzo pasta
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons)
  • 1/4 cup olive oil + extra for shrimp
  • 1 tsp kosher salt + extra for shrimp
  • 1 tsp ground black pepper + extra for shrimp
  • 1 lb uncooked shrimp (I used 26-30 count), peeled and deveined
  • 1 cup thinly sliced green onions (white and green parts )
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 cucumber, unpeeled and diced
  • 1/2 cup small-diced red onion
  • 12 oz feta cheese, large-diced
Instructions
  1. Preheat the oven to 400 degrees.
  2. Bring a pot of water to a boil. Add orzo and simmer until tender, 9 to 11 minutes. Drain and pour into a large bowl.
  3. In a small bowl, whisk together the lemon juice, 1/4 cup olive oil, salt and pepper. Pour over the hot pasta and stir well.
  4. Meanwhile, place the shrimp on a sheet pan and drizzle with a bit of olive oil - I used about 1 Tbsp. Sprinkle with salt and pepper and toss to combine. Spread out in a single layer and roast for 5 to 6 minutes, until cooked through.
  5. Add the shrimp to the bowl with the orzo and then add the herbs, cucumber and onion. Toss well. Add the feta and stir carefully.
  6. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, you may want to add another drizzle of olive oil before serving. This salad is best served at room temperature, but straight out of the fridge is good, too. Enjoy!
Notes
Adapted from The Barefoot Contessa at Home by Ina Garten.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/05/roasted-shrimp-and-orzo-salad/