Greek Shrimp Orzo Salad

$- 1 pound large shrimp, peeled and deveined - 1 cup orzo pasta - 2 cups cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/4 cup feta cheese, crumbled - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish - Additional vegetables or herbs for customization Each ingredient in this dish brings unique flavors and textures. The large shrimp offer a juicy bite, while orzo adds a hearty base. Cherry tomatoes burst with sweetness, and diced cucumber provides crunch. The red onion adds a mild zing, and Kalamata olives bring a briny touch. Crumbled feta cheese gives a creamy finish, making each bite rich and satisfying. Using fresh, high-quality ingredients makes a big difference. Choose bright, ripe tomatoes and fresh herbs for the best results. If you want to change things up, consider adding bell peppers or fresh herbs like dill or mint. This salad is all about personal taste! {{ingredient_image_1}} To start, bring a large pot of water to a boil. Make sure to add salt. Salt enhances the flavor of the orzo. Once the water is boiling, add 1 cup of orzo pasta. Cook it according to the package instructions. Usually, it takes about 8-10 minutes. Check the orzo for doneness by tasting it. It should be firm but not hard. Once done, drain the pasta and set it aside to cool. Next, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add 1 pound of large shrimp. Season the shrimp with salt, pepper, and 1 teaspoon of dried oregano. Cook them for 2-3 minutes on each side. The shrimp should turn pink and opaque when done. Remove the skillet from heat and let the shrimp cool. Now it’s time to mix everything. In a large mixing bowl, combine the cooled orzo and shrimp. Add in 2 cups of halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, and 1/2 cup of pitted Kalamata olives. In a small bowl, whisk together the remaining olive oil, 2 tablespoons of lemon juice, and a pinch of salt and pepper. Pour this dressing over your salad mix. Toss gently to combine all the ingredients. Finally, add 1/4 cup of crumbled feta cheese and give it a light toss. Adjust the seasoning if needed. Garnish with freshly chopped parsley before serving. To avoid overcooking shrimp, cook them just until they turn pink. This usually takes about 2-3 minutes on each side. You want them tender, not rubbery. Also, shrimp cook fast, so stay close to the stove. For cleaning shrimp, first, remove the shell. Next, use a small knife to make a shallow cut along the back. This removes the dark vein inside. Rinse the shrimp under cold water and pat them dry. Clean shrimp make your dish taste fresher. For the right texture, boil the orzo in salted water. It should be al dente, which means it has a slight bite. Follow the package instructions for cooking time. To check, taste a piece a minute or two before the time is up. To add flavor while cooking orzo, try adding a splash of olive oil or a squeeze of lemon juice to the water. This gives your orzo a nice taste that blends well with the salad. Balancing flavors is key. Use olive oil and lemon juice to create a bright dressing. The oil adds richness, while lemon juice gives a fresh zing. Start with 3 tablespoons of olive oil and 2 tablespoons of lemon juice. You can always adjust to your liking. For personal taste, add more salt or pepper as needed. If you want a stronger flavor, add more oregano or fresh herbs. Mixing and tasting helps you find your perfect balance. Enjoy the process! Pro Tips Cook Orzo Al Dente: Ensure you cook the orzo pasta until it's al dente for the perfect texture. This will prevent it from becoming mushy when mixed with other ingredients. Season the Shrimp: Be generous with seasoning the shrimp before cooking. Use salt, pepper, and oregano to enhance their natural flavor and complement the salad. Cool Ingredients: Allow the orzo and shrimp to cool before mixing them with the fresh vegetables. This helps maintain the crispness of the salad and prevents wilting. Customize Your Veggies: Feel free to add or substitute other vegetables based on your preference or what’s in season. Bell peppers, radishes, or avocados make excellent additions! {{image_2}} You can easily change up your Greek shrimp orzo salad. If you want to swap shrimp for chicken, go ahead! Cook it just like the shrimp. If you prefer tofu, use firm tofu. Just cube it and sauté until golden. Cheese is another fun change. Instead of feta, try goat cheese for a creamier taste. For a bit of sharpness, use Parmesan. Both options add a new twist. Seasonal veggies can add fresh flavors. In summer, use ripe bell peppers or zucchini. In fall, try roasted butternut squash or kale. Each season brings new tastes. You can also customize the dressing. Swap lemon juice for lime juice for a zesty kick. Add fresh herbs like dill or mint for extra brightness. Experiment with different oils like avocado oil for a nutty flavor. Want a gluten-free salad? Use gluten-free orzo or quinoa instead. Both options taste great and keep the salad light. For vegan choices, skip the shrimp and feta. Replace shrimp with chickpeas for protein. You can also use a vegan cheese or just add more veggies. This way, the salad stays vibrant and tasty for everyone. To keep your Greek Shrimp Orzo Salad fresh, use a tight container. I recommend glass or BPA-free plastic containers. They help keep the salad crisp and tasty. Store it in the fridge right after serving. This salad lasts about three days in the fridge. After that, the flavors fade, and freshness drops. If you have leftovers, you can reheat shrimp and orzo. Heat them on low in a skillet. Add a splash of olive oil for moisture. Stir gently until warm. Avoid high heat to keep the shrimp tender. For serving, add fresh parsley and a squeeze of lemon juice. This adds brightness back to the salad. Freezing Greek Shrimp Orzo Salad is not the best idea. The shrimp can become rubbery when thawed. If you want to freeze components, do so separately. You can freeze cooked orzo and shrimp. Store them in airtight bags. They keep well for up to three months. When ready to use, thaw in the fridge overnight. Then, combine with fresh veggies for a great meal. Orzo is a type of pasta that looks like rice. It cooks quickly and absorbs flavors well. In this Greek Shrimp Orzo Salad, orzo acts as a hearty base. It balances the shrimp and veggies, making every bite satisfying. Cooking orzo is simple. Boil it in salted water until it's al dente, or firm to the bite. This texture helps it hold up in the salad, giving you a nice chew. Yes, you can make this salad ahead of time! It actually tastes even better after a few hours. To prepare it in advance, cook the orzo and shrimp. Then, mix them with the veggies. Keep the dressing separate until you're ready to serve. This keeps the salad fresh and prevents sogginess. If you want to store leftovers, place them in an airtight container. It stays good in the fridge for up to three days. Absolutely! This salad packs a nutritious punch. Shrimp is low in calories and high in protein. It also provides omega-3 fatty acids, which are great for heart health. The veggies like tomatoes and cucumbers add fiber and vitamins. Feta cheese offers calcium and protein too. The dressing, made with olive oil and lemon juice, adds healthy fats and zest. Overall, this salad is a balanced and tasty meal that fuels your body. Yes, you can use frozen shrimp! Just make sure to thaw them first. The best way to thaw shrimp is to place them in the fridge overnight. If you're short on time, you can run them under cold water for a few minutes. After thawing, cook the shrimp in the same way as fresh shrimp. Just remember to check for doneness. They should be pink and opaque when done. Enjoy the ease of using frozen shrimp without losing flavor! This Greek Shrimp Orzo Salad is fresh, easy, and delicious. You learned how to cook orzo and shrimp, mix a tasty salad, and customize flavors. Follow the tips to make it perfect every time. You can store leftovers and even adjust the recipe for dietary needs. Enjoy this salad for a light meal or side dish. The steps and ideas here will help you impress friends and family. Cooking should be fun, so get creative and make it your own!$

Greek Shrimp Orzo Salad

A refreshing salad featuring shrimp, orzo pasta, and Mediterranean ingredients.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 pound large shrimp, peeled and deveined
1 cup orzo pasta
2 cups cherry tomatoes, halved
1 whole cucumber, diced
1 2 red onion, finely chopped
1 2 Kalamata olives, pitted and halved
1 4 feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste Salt and pepper
to taste Fresh parsley, chopped for garnish

Instructions

Start by boiling a large pot of salted water. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside to cool.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with salt, pepper, and oregano. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let cool.
In a large mixing bowl, combine the cooled orzo, shrimp, cherry tomatoes, cucumber, red onion, and Kalamata olives.
In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper. Pour this dressing over the salad and toss gently to combine.
Add the crumbled feta cheese and give it one last gentle toss. Adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.

Notes

Serve the salad in a large bowl or on individual plates, garnished with extra lemon wedges and parsley for an inviting touch.

Keyword Mediterranean, orzo, salad, shrimp