Description
Ina Garten’s shrimp orzo salad blends Mediterranean flavors with fresh, zesty ingredients. Creamy feta, tender shrimp, and herb-infused orzo create a delightful summer dish you’ll savor through each delectable bite.
Ingredients
Scale
Main Ingredients:
- ¾ pound (340 grams) orzo pasta
- 2 pounds (907 grams) shrimp, peeled and deveined
- ¾ pound (340 grams) feta cheese, large diced
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
Herbs and Aromatics:
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
Seasoning and Liquid Ingredients:
- ½ cup (120 milliliters) freshly squeezed lemon juice (3 lemons)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat the oven to 400°F (204°C), preparing a baking sheet for roasting shrimp.
- Fill a medium saucepan with salted water and bring to a rolling boil. Add orzo and cook for 8-9 minutes until tender but firm, stirring occasionally to prevent sticking.
- Drain the orzo using a colander, then transfer to a large mixing bowl. Whisk together fresh lemon juice, extra virgin olive oil, kosher salt, and cracked black pepper to create a zesty vinaigrette.
- Gently toss the warm orzo with the vinaigrette, ensuring each grain is evenly coated and absorbing the bright flavors.
- Pat the raw shrimp dry with paper towels, then drizzle with olive oil, sprinkle with salt and pepper. Spread them in a single layer on the preheated baking sheet.
- Roast the shrimp in the oven for 5-6 minutes, or until they turn pink and become slightly curled, indicating they are perfectly cooked.
- Incorporate the roasted shrimp into the orzo mixture, then fold in chopped scallions, fresh dill, chopped parsley, diced cucumber, and thinly sliced red onion.
- Crumble feta cheese over the salad, gently mixing to distribute the ingredients evenly.
- Allow the salad to rest at room temperature for 60 minutes to let the flavors meld, or refrigerate overnight. If chilled, let it sit for 15-20 minutes before serving to take off the cold edge.
Notes
- Prep this Mediterranean gem anytime for a quick, impressive meal that looks like you spent hours in the kitchen.
- Customize the salad by swapping shrimp with grilled chicken or keeping it vegetarian with roasted chickpeas.
- Leftover ingredients can transform into exciting lunch bowls or next-day meal prep options.
- Store in an airtight container for up to two days, allowing flavors to develop and intensify.
- Maximize budget by purchasing frozen shrimp and using seasonal herbs from local markets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 440 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 160 mg