This Shrimp and Orzo Salad is easy to make & ready in 30 min. It is flavored with feta and fresh herbs and drizzled with a simple and quick lemon vinaigrette. A Barefoot Contessa recipe, it can be served as a great side dish, lunch, or light dinner.
½cuplemon juicefreshly squeezed (You’ll need 3-4 lemons depending on their size)
½teaspoonground black pepper
For The Shrimp:
1 ½lbsshrimppeeled and deveined (16-18 count)
¼teaspoonground black pepper
For The Salad:
5-6green onionsscallions, both white and green parts
1cupfresh Italian parsleychopped
1English cucumbermedium diced - no need to peel
½cupred onionsmall diced
1cupfeta cheesecut into 1-inch cubes
Preheat oven to 400 degrees F.
To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
Pour dressing over the cooked orzo and set it aside.
To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
Cover and refrigerate for at least an hour for flavors to blend. Serve.
Make it a day ahead: Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
Serving: Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
Taste as you go: The amount of salad you use depends on the saltiness coming from your feta. Be sure to taste it as you put the salad together and add more if necessary.
You can easily double or halve this recipe depending on how much you want to make.
During the summertime, give this recipe a smoky note by using grilled shrimp instead of baked shrimp.
Not a fan of dill? You can do away with dill entirely or substitute it with fresh basil for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
If you prefer fewer herbs, substitute them for finely chopped romaine.