Here’s a dish that’s as fun to make as it is to eat. Perfect for those warm summer nights when you want something light yet satisfying.
Why This Recipe Works
- The combination of orzo and shrimp offers a delightful texture contrast.
- It’s packed with fresh herbs and vegetables for a burst of flavor.
- Quick and easy to prepare, making it perfect for weeknight dinners.
- Versatile enough to serve as a main dish or a side.
- Leftovers taste even better the next day, making it a great make-ahead meal.
Ingredients
- 1 cup orzo pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Skillet
- Colander
Instructions
Boil the Orzo
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Tip: Rinsing the orzo prevents it from sticking together.
Cook the Shrimp
Heat olive oil in a skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly. Tip: Don’t overcrowd the skillet to ensure even cooking.
Prepare the Dressing
In a small bowl, whisk together the lemon juice, lemon zest, and remaining olive oil. Season with salt and pepper to taste. This simple dressing adds a bright, fresh flavor to the salad.
Combine Everything
In a large mixing bowl, combine the cooked orzo, shrimp, cherry tomatoes, red onion, and parsley. Drizzle with the dressing and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Serve and Enjoy
Transfer the salad to a serving dish and enjoy immediately. This dish is perfect for a light lunch or dinner and pairs wonderfully with a crisp white wine.
Tips and Tricks
For an extra crunch, add some toasted pine nuts or almonds. If you’re not a fan of shrimp, grilled chicken makes a great substitute. To make this dish ahead of time, prepare all the components separately and combine them just before serving. This prevents the orzo from absorbing all the dressing and becoming soggy. For a spicier kick, add a pinch of red pepper flakes to the dressing.
Recipe Variations
- Swap the shrimp for grilled chicken or tofu for a different protein.
- Add avocado for extra creaminess.
- Include other vegetables like cucumbers or bell peppers for more crunch.
- Use quinoa instead of orzo for a gluten-free option.
- Add feta cheese for a salty, tangy twist.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time and combine them just before serving. This keeps the orzo from getting soggy and the shrimp from becoming rubbery.
What can I use instead of shrimp?
Grilled chicken, tofu, or even chickpeas make great substitutes for shrimp. The key is to use a protein that complements the fresh flavors of the salad.
How long will leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even more delicious the next day.
Summary
This orzo salad with shrimp is a light, flavorful dish perfect for summer. Quick to prepare and versatile, it’s sure to become a favorite in your recipe rotation.
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