Grilled Shrimp With Lemon Dill Butter And Orzo Salad Food

GREEK ORZO PASTA SALAD WITH GRILLED SHRIMP

Greek Orzo Pasta Salad with Grilled Shrimp image

This Greek Orzo Pasta Salad with grilled Za'atar Shrimp is bursting with Mediterranean flavors of Greek feta, olives, cucumber, dill and a zesty fragrant Greek Salad dressing. Every ingredient in this salad brings something delicious to fork. Serving of protein makes it perfect for salad-for-dinner weeknights. Also a good salad to serve a crowd. Serve 8-10, and needs on 15 minutes of prep. If you like Mediterranean flavor Salads? I have a few very delicious recipes on blog. Mediterranean Chickpea Salad, Greek Chicken Cucumber Avocado Salad, Greek Dakos Bread Salad.GREEK ORZO PASTA SALAD INGREDIENTS:This salad brings together the classic Greek flavors, shrimp, and orzo pasta together making irresistible combination of flavors. The main ingreient of Greek Orzo Salad are: Orzo Pasta (I used Lemon Orzo pasta for this recipe. You can use regular Orzo Pasta available in most US stores or buy online.)CucumberRed onion (To reduce sharp peppery flavor of red onions, I add red onion to dressing before other ingredients and leave aside. By the time I chop cucumber, tomato etc. Onions are marinated, tangy and are not spicy anymore.)OlivesTomatoesFeta cheese (Read recommendation below for what type of feta to use for Greek salads.)LemonDillParsleyGreen Onion or Scallions.GRILLED ZA'ATAR SHRIMP:Shrimp and Orzo pasta works great together. I love the fact that both need quick cooking time. Shrimp is ready in 6-7 minutes and so is the orzo pasta. You can cook these side by side. Once shrimp and pasta are cooked, just assemble salad and ready to serve.My recipe of Za'atar Shrimp is inspired by Za'atar seasoning I shared a couple of months ago. Za'atar seasoning is blend of thyme, oregano, sesame seeds, citrus-y sumac and spices. It is great spice to roast/grill shrimp or chicken. Check Homemade Za'atar Seasoning and Zaatar Chicken recipes.For this recipe, I marinate shrimp (cleaned but with shells) in mix of zaatar seasoning, paprika, olive oil, salt and pepper. Then grill it outdoor or roast/pan cook as described in Recipe Notes. Tip: Marinate and cook shrimp with shell tails on. You can remove these later or let guest remove themselves. Tail-on shrimp is; 1) easy to grill outdoor and does not slip off the grill wrack. 2) pan sear/saute has more flavor when shells are cooked. However, that said, tail-on shrimp is not a deal breaker. Just careful when you grill it.FETA:Feta is mild and leaner salty cheese that adds just right amount of creaminess and salt to this Greek salads. I recommend using good quality feta. Always prefer a feta log instead of crumbled. Log is premium quality feta and tastes way better than crumbled. Once you try it, you will not go back to box of crumbled feta again.This orzo salad tastes better with bite size pieces of feta distributed throughout the salad. For best results don't skimp on feta and keep pasta lite seasoned because feta is salty cheese. To make the Orzo Salad, I first start by boiling the water to cook the orzo pasta. In meantime, marinate the shrimp in seasoning blend of Za'atar, paprika, slat, black pepper, lemon and olive oil. You don't need to let shrimp marinate for long. A quick toss in marinate and then leave aside while pan/grill heats. Tip: Don't leave shrimp in marinate for long time or lemon juice will start cooking the shrimp. If planning to leave shrimp in marinate, don't add lemon juice. Add just before cooking/grilling.Then I drop orzo pasta in now boiling water. While pasta cooks, I cook the shrimp.In meantime, assemble the rest of salad ingredients: dice cucumber, tomatoes, red onion and feta. Chop herbs - dill and parsley. Whisk the salad dressing in a wide salad bowl, add red onion and let'em marinate. Add all ingredients into salad bowl. Toss gently to coat everything in dressing siting at the bottom of the bowl. Taste and adjust salt.That's it!Greek Orzo Salad is ready to devour!Zesty Zaatar Shrimp, feta, cucumber, olive, tomatoes with delicious dressing, herbs and orzo pasta. Really, what not to like? Life is delicious with this bowl of easy Greek Salad. I'm sure most ingredients are in your pantry and refrigerator. Grab some and serve for Orzo Salad for dinner tonight. You can also cook Shrimp on Stove Top or under Oven Broiler. Check Recipe Card's Notes for more details.This pasta salad is best when serve chilled. So I recommend refrigerating the salad until ready to serve. Happy Cooking!MORE SHRIMP SALAD RECIPES:Grilled Chimichurri Shrimp Pasta SaladRoasted Shrimp Quinoa SaladBang Bang Shrimp SkewersORZO RECIPES:Orzo Tian Pasta BakeRoasted Tomatoes Orzo PastaOrzo Arugula SaladLemon Orzo Salad

Provided by Savita

Time 25m

Number Of Ingredients 18

Ingredients

1.5 lbs Shrimp, 15-18 cleaned shrimp
3 tbsp Olive Oil
2 tbsp Zaatar, See Note 1 for homemade recipe
1 tsp Black Pepper, freshly cracked
2 tbsp Lemon, juice
1 tsp Paprika
1/2 tsp Salt, skip if Za'atar has salt.
2 Cup Orzo Pasta, dried orzo pasta
1/4 Cup Olive Oil
1/2 Cup Red Onion, small diced
2 Tomatoes, cored and small diced
1 Cucumber, hothouse, small diced
3-4 Green Onion, scallions, thin sliced
1/2 Bunch Fresh Herbs, parsley and dill, chopped
1/2 Cup Olives, pitted, mixed olives from olive bar or as per your preference
1/2 lbs Feta Cheese, fresh block of feta, small diced
1-2 Lemon, to get 1/4 cup juice, adjust to taste
Salt and Black Pepper, 1/2 tsp each

Steps:

Cook Orzo Pasta - Cook orzo pasta according to package directions. Once cooked, drain and set aside. Reserve a cup of pasta water to revive the pasta.
Marinate Shrimp - In a bowl, add shrimp, olive oil, lemon juice, salt, paprika, and black pepper. Coat shrimp in oil and spices. Set aside.
Make Dressing: In a wide bowl, add remaining lemon juice, olive oil, 1/2 tsp each of salt and black pepper. Whisk to emulsify. Add diced red onion. Mix and set aside.
Cook Shrimp - Preheat a grill pan or outdoor grill. Grill shrimp on hot grill until pink from both sides. 2-3 minutes each side. Remove in a bowl and set aside.
Assemble Salad - Add in cooked orzo pasta followed by diced cucumber, tomato, olive, marinated red onion, diced feta cheese, cooked shrimp, scallion, chopped parsley and dill. Toss gently to combine everything with dressing. Taste and adjust salt and black pepper.
Serve - Refrigerate until ready to serve. Best served chilled or at room temperature.

GRILLED LEMON-DILL SHRIMP

Grilled Lemon-Dill Shrimp image

This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
1 tablespoon lemon juice
2 teaspoons dill weed
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

Nutrition Facts : Calories 221 calories, Fat 15g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 578mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

GRILLED JERK SHRIMP ORZO SALAD

Grilled Jerk Shrimp Orzo Salad image

The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer-or any time of year that you want to summon memories of sunshine. -Eileen Budnyk, Palm Beach Gardens, Florida

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup uncooked whole wheat orzo pasta
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 tablespoon Caribbean jerk seasoning
1 medium ear sweet corn, husked
1 teaspoon olive oil
6 fresh asparagus spears, trimmed
1 small sweet red pepper, chopped
DRESSING:
3 tablespoons lime juice
1 tablespoon water
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil., On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side., Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.

Nutrition Facts : Calories 340 calories, Fat 12g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 716mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

LEMON SHRIMP & ORZO SALAD

Lemon Shrimp & Orzo Salad image

Consider making a double batch of this easy pasta salad--it's delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you'd like.

Provided by Adam Dolge

Categories Healthy Snap Pea Recipes

Time 20m

Number Of Ingredients 10

Ingredients

8 ounces whole-wheat orzo
1 pound peeled and deveined raw shrimp (21-25 per pound), cut into bite-size pieces
4 cups sugar snap peas, cut into bite-size pieces
¼ cup extra-virgin olive oil
Zest & juice of 1 lemon
¼ cup finely chopped dill, plus more for garnish
1 tablespoon minced shallot
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper

Steps:

Bring a large saucepan of water to a boil over high heat. Add orzo and cook for 7 minutes. Add shrimp and peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.
Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl.
Add the orzo, shrimp and peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 49.7 g, Cholesterol 182.6 mg, Fat 16.3 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 2.3 g, Sodium 490 mg, Sugar 5.2 g

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

Lemon-Dill Shrimp With Grecian Orzo Salad image

I've been making this recipe for years. I found it in the Weber's Art of the Grill cookbook. It perfectly combines light and intense flavors.

Provided by Leslulu

Categories < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon lemon zest
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon fresh dill weed
1 teaspoon minced garlic clove
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
16 jumbo shrimp, peeled and deveined
1 cup orzo pasta
2 ounces feta cheese, crumbled
3/4 cup red bell pepper, finely diced
1/2 cup kalamata olive, pitted and quartered
2 tablespoons green onions, thinnly sliced
1 1/2 tablespoons oregano, finely chopped
4 skewers

Steps:

TO MAKE THE VINAIGRETTE:.
In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
Place the shrimp in a medium bowl.
Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
TO MAKE THE SALAD:.
Bring a medium saucepan three-quarters full of salted water to a boil.
Add the orzo pasta and cook until al dente. Drain and place in a bowl.
Add the remaining vinaigrette and the feta cheese and toss well.
Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
Place the shrimp directly over high heat and grill, turning once, until the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total.
Serve the shrimp immediately over the pasta.

Nutrition Facts : Calories 1174.1, Fat 69.4, SaturatedFat 13.4, Cholesterol 367.2, Sodium 1404.3, Carbohydrate 75.8, Fiber 5.7, Sugar 6, Protein 62

SHRIMP, CUCUMBER & FETA ORZO SALAD

Shrimp, Cucumber & Feta Orzo Salad image

This delicious and flavorful Shrimp, Cucumber & Feta Orzo Salad is perfect for summer!

Provided by Anne

Categories Recipes

Time 20m

Number Of Ingredients 10

Ingredients

2 pounds shrimp (frozen or fresh), peeled and deveined
3/4 pound orzo
1/2 cup fresh lemon juice
1/2 cup olive oil
2 tsp. salt
1 tsp. pepper
1 cucumber, chopped
1 cup chopped fresh dill
1 cup fresh parsley, chopped
2.5 cups crumbled feta cheese (or 3/4 pound block of feta, diced)

Steps:

Cook orzo as directed on package.
Roast shrimp on a sheet pan (spread on pan, drizzle with oil and sprinkle with salt and pepper) at 400 for about 5 minutes; allow to cool.
Whisk together lemon, olive oil, salt, and pepper; mix in with warm orzo. Add roasted shrimp, cucumber, dill, parsley, and feta; serve at room temperature as-is or atop some arugula.

SHRIMP WITH MINT ORZO

Shrimp With Mint Orzo image

I use this wonderful salad to accompany grilled chicken breast. It's got lots of different flavors and it's special enough for company.

Provided by yibbityibbit

Categories Healthy

Time 40m

Yield 8 Cups

Number Of Ingredients 14

Ingredients

1 1/2 cups orzo pasta
1 pinch salt
1 bay leaf
2 tablespoons olive oil
1 lb medium shrimp, prepared and cut into 3 pieces
1 large roma tomato, chopped
1 medium red onion, chopped very fine
3/4 cup feta cheese
1/2 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon juice
2 tablespoons chopped of fresh mint
1 tablespoon chopped fresh dill
1/8 teaspoon cayenne

Steps:

Cook orzo with bay leaf.
Drain and remove leaf.
Sautee shrimp in 1 TBSP olive oil.
Toss all ingredients and serve at any temperature. We especially like this served warm.

Nutrition Facts : Calories 254.4, Fat 7.9, SaturatedFat 2.9, Cholesterol 98.9, Sodium 265.6, Carbohydrate 27, Fiber 1.6, Sugar 2.1, Protein 18