Shrimp Orzo Salad
Shrimp orzo salad is loaded with shrimp and topped with a lemony dressing. This garden fresh Mediterranean shrimp salad is filled to the brim with veggies making this a healthy option for a light lunch but filling enough to serve as a main dish.
Season the shrimp with olive oil, red chili flakes, salt, and pepper. Marinate for at least 15 minutes.
Heat a grill pan, add the shrimp and cook the shrimp for 4-5 minutes until it turns pink and oblique. Once done, transfer the shrimp to a plate and set it aside.
In a small bowl, prepare the dressing, whisk the olive oil, lemon juice, oregano, salt, and pepper.
Meanwhile, cook the orzo according to the package instructions. Add the cooked orzo and about 3 tablespoons of prepared dressing and transfer it to a serving platter.
Top them with bell pepper, cucumber, red onion, olives, parsley, dill, and cooked shrimp. Pour the remaining dressing over the salad and mix.
Garnish the salad with lemon wedges and serve immediately.
If using frozen shrimp, thaw completely before continuing with the recipe.
Pat the shrimp dry with paper towels before adding the seasoning.
Preheat the grill pan before cooking the shrimp.
Shrimp will be pink and translucent and curl slightly when they are done.
Rinse the cooked orzo under cold water to stop the cooking process and cool it down before adding it to the salad.
Love cheese? Sprinkle on some crumbled feta cheese before serving.
Stir in cherry tomatoes for more flavor.
Use fresh herbs. They add so color and flavor to this recipe.
Calories: 435 kcal | Carbohydrates: 49 g | Protein: 9 g | Fat: 23 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 16 g | Sodium: 1060 mg | Potassium: 320 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1584 IU | Vitamin C: 57 mg | Calcium: 46 mg | Iron: 2 mg