This summer I tried this delicious shrimp orzo salad for the second time! It is filling and refreshing. The pasta, shrimp, and lemon dressing are the perfect combo for a healthy lunch or dinner. It’s a pretty easy recipe and you can prep it beforehand and leave the ingredients in the fridge. Then you can mix it all together the next day when you have more time. Even though I’m staying in an Airbnb, I have all the tools to make this delicious meal. Guys, the flavors in this salad are bursting! It’s so yummy! Try this for your next get together and you will love it too!
This recipe is courtesy of Ina Garten from Barefoot Contessa. You can find more recipes and cookbooks on her website. I originally found the recipe on Pinterest, and discovered it was Ina Garten’s recipe. If you decide to try it, let me know on Instagram 
Yields: 6 servings
Total Time: 1 hour
Ingredients (Recipe adapted from Ina Garten)
FOR THE PASTA:
- ¾ pound orzo
- Kosher salt
FOR THE DRESSING:
- ½ cup lemon juice freshly squeezed (You’ll need 3-4 lemons depending on their size)
- 3/4 cup olive oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
FOR THE SHRIMP:
- 1 ½ lbs large shrimp peeled and deveined (16-18 count)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
FOR THE SALAD:
- 5-6 green onions scallions, both white and green parts
- 1 cup fresh dill chopped
- 1 cup fresh Italian parsley chopped
- 1 English cucumber medium diced – no need to peel
- ½ cup red onion small diced
- 1 cup feta cheese cut into 1-inch cubes
Instructions
- 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. I actually heated the shrimp stovetop to save some time, and it taste great too.
- To assemble the salad: Pour the orzo into a bowl, 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.
This recipe basically has four parts: the pasta, the salad, the salad dressing, and the shrimp. It’s a bit of multi-tasking, but super simple to make! Hope you guys enjoy this recipe!
Xo, Jessica Turner
