SHRIMP AND ORZO SALAD
There are so many shapes of pasta out there. One of my favorites is orzo: rice-shaped pasta. I do not see it used as often as its more popular relatives like spaghetti, penne, linguine et al, which is a shame. I love the fact that orzo can be treated like rice and used to make tomato-based (jollof) or stir-fried dishes. It can be creamy like a risotto or made like rice and served with a stew or sauce. Here I use it to make a cold salad with shrimp and sweet cherry tomatoes. Use a lot of garden-fresh herbs to elevate this salad and feel free to add more vegetables if you want.
Provided by Uzo Orimalade
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
- Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
- Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
- Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.5 g, Cholesterol 96.9 mg, Fat 3.9 g, Fiber 1.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 876.6 mg, Sugar 1.1 g
ORZO SALAD WITH SHRIMP AND LEMON DRESSING
This simple shrimp and orzo salad is tossed with seasonal veggies and a bright, tangy dressing. Delicious at room temperature or chilled, it also makes a tasty lunch the next day if you have leftovers. You'll need three cups of vegetables for this dish, but you can adjust the amounts of asparagus, sugar snap peas, and English peas.
Provided by Julia Levy
Categories Pasta
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
- Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
- While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
- Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes; drain.
- Toss together shrimp-vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.
SHRIMP ORZO SALAD
A half hour is all you need to mix up this colorful crowd-pleaser. Offering plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. "The recipe completes any buffet," notes Ginger Johnson of Farmington, Illinois.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives. , In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 297mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
ROASTED SHRIMP AND ORZO
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
ORZO AND SHRIMP SALAD WITH ASPARAGUS
This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
Provided by FOXLAIRFARM
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
- Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
- Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g
ORZO SHRIMP SALAD
Make and share this Orzo Shrimp Salad recipe from Food.com.
Provided by Susie D
Categories Lunch/Snacks
Time 21m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot heat water to boiling, add orzo to water and cook until al dente: Drain: Rinse & set aside.
- In large bowl add shrimp, both bell peppers, green onions, & cilantro.
- In food processor make dressing by first pulsing garlic until it is finely minced.
- Add yogurt, salt and pepper, Dijon, sugar; pulse until smooth.
- Reserving half of dressing, pour half over shrimp & vegetables in bowl.
- Add orzo and parmesan, stir well, and refrigerate 1 hour.
- Before serving stir in reserved half of dressing.
Nutrition Facts : Calories 307.2, Fat 6.2, SaturatedFat 3, Cholesterol 110.3, Sodium 1067.4, Carbohydrate 39.5, Fiber 2.7, Sugar 6.1, Protein 22.4
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
MINTED ORZO SALAD WITH GRAPEFRUIT
Provided by Molly O'Neill
Categories pastas, salads and dressings
Time 2h40m
Yield Four servings
Number Of Ingredients 18
Steps:
- Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Pour half of the liquid into a separate bowl and refrigerate.
- Add the oregano, jalapeno and shrimp to the remaining vinaigrette. Toss to combine and refrigerate for 2 hours. Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side. Set aside to cool. Peel, devein and cut into bite-size pieces.
- Pour the broth into a small saucepan. Simmer over medium-low heat. Combine the olive oil and leek in a nonstick skillet. Cook over medium-low heat until the leek softens, about 5 minutes. Add the orzo and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium and continue adding the broth, 1/2 cup at a time, stirring constantly, until the orzo is tender, about 15 minutes. Drain. Rinse under cold running water. Set aside.
- Put the reserved vinaigrette in a salad bowl, add the salad greens and toss. Add shrimp, orzo, coriander and parsley leaves and toss to combine. Season with additional salt and pepper.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 997 milligrams, Sugar 10 grams, TransFat 0 grams
GREEK SHRIMP AND ORZO SALAD WITH LEMON DIJON VINAIGRETTE
Provided by kelsey nixon
Number Of Ingredients 17
Steps:
- In a large pot of boiling salted water, cook the orzo until al dente. Drain and let cool.
- In the meantime, make the vinaigrette by whisking together the vinegar, lemon juice, mustard, garlic, and salt and pepper. Slowly stream in the olive oil while whisking vigorously until dressing is combined.
- In a large serving bowl, combine the cooked orzo, tomatoes, cucumbers, red onion, feta, dill, and vinaigrette vinaigrette. Toss fully then season to taste with salt and pepper.
- In a large sauté pan set over medium-high heat, heat the remaining 1 tablespoon olive oil. Season the shrimp with salt and pepper. Put the shrimp into the skillet and cook, stirring, until they are just cooked through and pink, 2 to 3 minutes. Remove the pan from the heat and season with a squeeze of lemon juice from the reserved lemon half. Mix the shrimp into the salad and season to taste with salt and pepper once more before serving. The salad will keep in an airtight container in the refrigerator for up to two days.
ORZO SALAD WITH CITRUS VINAIGRETTE
Steps:
- Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
- Drain orzo and cool on a baking sheet.
- Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
- In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.
SHRIMP SALAD WITH VINAIGRETTE
"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SHRIMP AND ORZO SALAD WITH CITRUS VINEGRETTE
This is a light salad perfect for a hot summer night. Taste better the next day of course due to the flavors melding.
Provided by MsSally
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix orzo, shrimp, tomatoes, cucumbers, and onions.
- Mix remaining ingredients in a blender or shaker and pour over salad.
- Alow to chill for several hours if have time. Spoon onto plates and sprinkle with feta cheese. and enjoy.
Nutrition Facts : Calories 448, Fat 7.3, SaturatedFat 1, Cholesterol 159.3, Sodium 744.5, Carbohydrate 66.3, Fiber 3.9, Sugar 6.7, Protein 28.4
GRILLED SHRIMP SALAD WITH CITRUS DRESSING
A beautiful summer salad that's robust and light at the same time.
Provided by Katie Workman
Categories Main Course Salad
Time 27m
Number Of Ingredients 11
Steps:
- If you are using wooden skewers, place them in a container with water to cover for 30 minutes. Preheat the grill to medium high.
- For the dressing, in a small bowl or container combine 2 tablespoons olive oil, the lime zest and juice, orange juice, red pepper flakes, and salt and pepper. Set aside.
- In a medium bowl, toss shrimp with the remaining tablespoon of oil and season with salt and pepper. Thread the shrimp onto skewers.
- Carefully oil the grill rack. Grill the shrimp over medium heat until they turn pink and are just cooked through, about 4 minutes in all, turning the shrimp halfway during cooking. Let cool to room temperature and remove the shrimp from the skewers.
- In a large shallow serving bowl, combine the tomatoes, onions, and half the cilantro. Add the half of the dressing and toss. Peel and half the avocados, remove the pit, and dice. Add the avocados and cooked shrimp to the bowl and toss gently to combine. Drizzle with the remaining dressing, and sprinkle with the remaining fresh cilantro.
- Serve in the bowl, or serve over the arugula on individual plates.
Nutrition Facts : Calories 369 kcal, Carbohydrate 17 g, Protein 19 g, Fat 27 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 143 mg, Sodium 671 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 21 g, ServingSize 1 serving
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- In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 10 to 12 servings.
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- In a small jar or bowl combine the ingredients for the vinaigrette and shake or whisk together until combined. Pour the vinaigrette over the salad and stir to combine. Taste for seasoning and add salt and pepper if needed. Serve immediately or cover and refrigerate until ready to serve.
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5/5 (4)Category Main CourseAuthor Giada De LaurentiisCalories 802 per serving
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
- For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
SHRIMP ORZO SALAD WITH HERB VINAIGRETTE - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (13)Total Time 25 minsCategory Pasta SaladCalories 341 per serving
- Cook orzo according to directions in salted water. During the last two minutes of cooking, add the frozen corn to the water. Drain the corn and orzo together and run cool water over it until it's sufficiently cooled, shaking off any excess water as best you can when you're done rinsing. Meanwhile, while the orzo is cooking, make the dressing and cook the shrimp.
- In the bottom of a large bowl, mix together the olive oil (1/4 cup), lemon zest and juice, the fresh herbs (1/4 cup), crushed red pepper (1/4 teaspoon), minced garlic (1 small clove), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and honey (1 tablespoon).
- Pat shrimp dry with a paper towel. In a medium bowl, mix the shrimp with 2 tablespoons of the dressing, along with another pinch of salt and pepper.
- Heat a nonstick skillet over medium-high for about one minute, then cook the shrimp for 2-3 minutes on each side until fully cooked (you may need extra oil in addition to the dressing if you use another kind of skillet).
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5/5 (3)Category Main Course, SaladsCuisine MediterraneanTotal Time 15 mins
- Bring a medium pot of salted water to a boil. Add orzo and cook for about 8-10 minutes, or until it has a firm and chewy texture. Drain and set aside.
- Pat shrimp dry with a paper towel. In a medium bowl, combine smoked paprika, juice from ½ lemon, and 2 teaspoons olive oil. Add shrimp to bowl and mix well to coat the shrimp with the spice mixture.
- Heat a large pan over medium heat. Cook the shrimp for 1-2 minutes per side, or until it is opaque and cooked through. Make sure the shrimp lies flat on the pan. Cook in batches if needed. Remove from heat.
- Lemon Vinaigrette: Soak minced shallot in white wine vinegar. Combine and mix 4 tablespoons olive oil, juice from remaining ½ lemon, minced shallot, white wine vinegar, and 1 tablespoon of chopped parsley in a small bowl. Season with salt and pepper to taste.
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- Be sure to defrost shrimp ahead of time by placing the frozen shrimp in the refrigerator overnight. You can use a quick defrost method of placing shrimp in a bowl of cool water for 20 minutes.
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- Bring a large pot of water to a boil. Add a pinch of salt to the water and add in the orzo. Cook according to package directions, about 10-12 minutes, or until tender but still somewhat holding its shape (not mushy). Drain.
- Meanwhile, toss shrimp with 1-2 Tbsp olive oil and spread out on a baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Roast shrimp at 450 degrees for 4-6 minutes or until pink and opaque.
- Add cooked, drained orzo to a large bowl. Add tomatoes, cucumber, onion, dill, and cooked shrimp to the bowl.
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From thecreativebite.com
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- Juice the three small segments of fruit into a small bowl with a lid. Give the fruit a quick stir and measure out 1/3 cup juice. Discard the remaining juice.
- To the 1/3 c. citrus juice, add the olive oil, champagne vinegar, honey and a pinch of salt and pepper. Place the lid on the bowl and give it a vigorous shake.
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- In a large saucepan of boiling salted water, cook the shrimp until loosely curled and just cooked through, about 2 minutes. Drain well; transfer to a large bowl and let cool slightly.
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