Mediterranean Shrimp Orzo Salad
Mediterranean shrimp orzo salad is fresh and easy to make for boxed lunches or light dinners. It’s ultra-simple — the vinaigrette doubles as the marinade for the shrimp. Toss the orzo, tomatoes, cucumbers, feta, and everything else, and serve warm or cold!
Servings: 5 -6 servings
Equipment
Ingredients
Dressing/Marinade:
- ½ cup olive oil
- 3 tablespoons EACH: red wine vinegar AND fresh lemon juice
- 2 teaspoons zest
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon EACH: kosher salt AND dried oregano
- 2 cloves garlic grated
Salad:
- 8 ounces dry orzo
- 1 lb. shrimp peeled + deveined
- 1 ¼ cups cherry tomatoes
- 1 cup cucumbers chopped or sliced
- ¼ cup fresh dill chopped
- 3 scallions thinly sliced
- ½ cup crumbled feta cheese
Instructions
- DRESSING: Add a big pinch of the dill from the salad to a mason jar. Add all the remaining ingredients listed for the dressing, cap the jar and shake until the dressing is combined.
- PASTA: Bring a medium pot of water to boiling. Salt the water and cook the pasta 1 minute less than package directions. Drain pasta and set aside. Prepare the shrimp while the water for the pasta is boiling.
- SHRIMP: Add 2 tablespoons of the prepared dressing to the shrimp, toss, and let sit for 5 minutes. In a large skillet over medium-high heat, add the shrimp (cook in batches if they don’t all fit) and cook for 2-3 minutes, flipping halfway until opaque and cooked through.
- SALAD: Add the cooked pasta to a large bowl, toss with the dressing and let sit 5 minutes (I usually just pop it the freezer or 20 minutes in the fridge) add the cooked shrimp, tomatoes, cucumbers, dill, scallions, feta, and toss until combined. Taste and adjust with seasonings as desired. You can serve this salad hot or cold!
