Shrimp and Orzo Salad
Bright, fresh, and irresistibly delicious, this Shrimp and Orzo Salad is a perfect blend of Mediterranean-inspired flavors. Packed with juicy shrimp, tender orzo pasta, vibrant cherry tomatoes, crisp cucumber, baby spinach, salty feta cheese, and briny kalamata olives, this dish is a celebration of textures and tastes. A zesty homemade lemon-dill dressing ties everything together, adding a tangy, herbaceous kick that's light yet flavorful. Ready in just 25 minutes, this easy salad is ideal for meal prep, picnics, or a nutritious lunch, and it's best enjoyed chilled to allow the flavors to meld beautifully. Healthy, colorful, and satisfying, this shrimp and orzo salad is a must-try recipe for any Mediterranean food lover!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 pound shrimp (peeled and deveined)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 2 cups baby spinach
- 0.25 cup red onion (thinly sliced)
- 0.5 cup feta cheese (crumbled)
- 0.25 cup kalamata olives (sliced)
- 0.25 cup olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- 2 tablespoons fresh dill (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
2. Drain the orzo and rinse it under cold water to stop the cooking process. Set aside in a large mixing bowl.
3. While the orzo cooks, heat a skillet over medium-high heat. Add a drizzle of olive oil and cook the shrimp for 2-3 minutes per side until pink and opaque. Season lightly with a pinch of salt and pepper. Remove from heat and set aside to cool.
4. In a small bowl, whisk together olive oil, lemon juice, dijon mustard, honey, minced garlic, fresh dill, salt, and black pepper to make the dressing.
5. To the bowl of cooled orzo, add the cherry tomatoes, cucumber, baby spinach, red onion, feta cheese, and kalamata olives. Toss gently to combine.
6. Add the cooked shrimp to the salad and pour the dressing over the top. Toss well until everything is evenly coated.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
