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Shrimp Orzo Salad

Summer Shrimp Salad

  • Yield: 4-6 servings 1x



For the Dressing

  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup extra virgin olive oil
  • 2 scallions thinly sliced
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste

For the Orzo Salad

  • 1/2 pound whole wheat orzo
  • 1 pound extra large shrimp peeled and deveined, 26/30 count or size of choice
  • 1 tablespoon extra virgin olive oil
  • 2 ears of fresh corn, kernels cut from cobs
  • 2 Persian cucumbers sliced
  • 1/2 cup diced red onion
  • 1/2 heaping cup small diced feta
  • 1/4 cup chopped fresh flat-leaf parsley


For the Dressing

  1. In a small bowl add the fresh lemon juice.  Slowly pour in the extra virgin olive oil while whisking.  Whisk in the sliced scallions, sea salt and ground pepper.  Set aside.

For the Orzo Salad

  1. Bring water in a medium saucepan to boil.  Add orzo to boiling water and cook until al dente, according to package directions.  Drain and transfer to a large mixing bowl.   Pour dressing over pasta and stir to combine.
  2. Heat a large sauté pan over medium heat with 1 tablespoon of extra virgin olive oil.  Add the shrimp to the hot pan so that it sizzles upon contact.  Allow to cook for about 1 minute and then flip each shrimp and allow to cook an additional 1-2 minutes or until shrimp is pink and cooked through.  Add the cooked shrimp to the orzo.
  3. Add the remaining orzo salad ingredients to the orzo and shrimp.  Toss well.  Allow to sit for 30 minutes before serving.