Shrimp and Orzo Salad with Citrus Vinegrette
Bright, zesty, and loaded with Mediterranean flavors, this Shrimp and Orzo Salad with Citrus Vinaigrette is the perfect light yet satisfying dish for any occasion. The tender orzo and juicy, pan-seared shrimp are paired with fresh spinach, crisp cucumbers, sweet cherry tomatoes, and tangy crumbled feta, creating a vibrant base. But the star of the show is the homemade citrus vinaigrette—a delightful blend of lemon and orange juice, Dijon mustard, honey, and aromatic garlic—adding a refreshing burst of sunshine to every bite. Ready in just 30 minutes, this easy, healthy recipe is ideal for meal prep, picnics, or a quick dinner. Serve it chilled for a laid-back, flavor-packed meal your family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 3 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 cups baby spinach
- 1 cup cherry tomatoes (halved)
- 0.5 cup cucumber (diced)
- 0.25 cup red onion (thinly sliced)
- 0.5 cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Pat the shrimp dry with paper towels. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from the skillet and set aside to cool.
In a small bowl, whisk together the lemon zest, orange zest, lemon juice, orange juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Gradually whisk in the remaining tablespoon of olive oil until the vinaigrette is well combined.
In a large mixing bowl, combine the cooked orzo, shrimp, baby spinach, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
Drizzle the citrus vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Taste and adjust seasoning with more salt or pepper, if needed.
Garnish with fresh parsley and serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 22.5 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 935 mg | 72% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2272 mg | 48% | |
*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.
