Shrimp Feta and Orzo Salad
Bright, fresh, and brimming with Mediterranean flavors, this Shrimp Feta and Orzo Salad is a vibrant dish perfect for lunch, a light dinner, or your next picnic. Tender orzo pasta is combined with succulent, pan-seared shrimp, creamy crumbled feta, and a medley of crisp vegetables like cherry tomatoes, cucumber, and red onion. The salad is brought together with a simplistic yet tangy lemon-oregano dressing that adds the perfect zesty touch. Ready in just 35 minutes, this recipe is as easy to prepare as it is delicious. Serve it cold or at room temperature for a flavorful, protein-packed meal that captures the essence of fresh Mediterranean cuisine. Whether you're meal-prepping or hosting guests, this dish will surely impress!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 pound Shrimp
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic
- 0.75 cup Feta cheese
- 1 cup Cherry tomatoes
- 1 Cucumber
- 0.25 Red onion
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Water
Instructions
In a medium pot, bring 4 cups of water to a boil. Add a pinch of salt and cook the orzo pasta according to the package instructions (about 8-10 minutes). Drain and rinse under cold water to stop the cooking. Transfer to a large mixing bowl.
While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic cloves, then add them to the skillet and sauté for 1 minute until fragrant.
Add the shrimp to the skillet, season with a pinch of salt and pepper, and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside to cool slightly.
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley. Add them to the mixing bowl with the cooked orzo.
Crumble the feta cheese and add it to the salad, along with the shrimp.
Prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Let the salad rest in the refrigerator for 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 12.8 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1016 mg | 78% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1368 mg | 29% | |
*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.
