ORZO SALAD WITH SHRIMP AND FETA
Broiled shrimp mixed with lemon, scallions, fresh herbs, crunchy cucumber, salty feta and olives makes this an elegant pasta salad. Serve it as a hearty side dish or easy main course.
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
- Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
- Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
Nutrition Facts : Calories 522 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 97 milligrams, Sodium 830 milligrams, Carbohydrate 48 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams
SHRIMP, TOMATO AND FETA SALAD
Provided by Anne Burrell
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
- Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
- Mmmmmm...salad!
SHRIMP, CUCUMBER & FETA ORZO SALAD
This delicious and flavorful Shrimp, Cucumber & Feta Orzo Salad is perfect for summer!
Provided by Anne
Categories Recipes
Time 20m
Number Of Ingredients 10
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 ORZO WITH FETA
Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. -Sarah Hummel, Moon Township, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.
Nutrition Facts : Calories 406 calories, Fat 12g fat (3g saturated fat), Cholesterol 180mg cholesterol, Sodium 307mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein. Diabetic Exchanges
MEDITERRANEAN SHRIMP AND ORZO SALAD
Provided by Kelsey Nixon
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
- Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.
SPINACH-ORZO SALAD WITH SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
- Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
- Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
- Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.
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.
SHRIMP, FETA, AND ORZO SALAD
Make and share this Shrimp, Feta, and Orzo Salad recipe from Food.com.
Provided by Chef LL
Categories < 60 Mins
Time 55m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 18
Steps:
- in a bowl, whisk together garlic, lemon juice, olive oil, oregano and salt and pepper to taste. add shrimp to marinade, stirring to coat well.
- marinate shrimp, covered and chilled, 1 hour. prepare grill pan.
- meanwhile, cook orzo according to package instrucktions. transfer to a large bowl and let cool.
- for the dressing, combine all six ingeredients in a blender until emulified.
- when orzo is cool, stir in feta, tomato, scallions, and parsley leaves. add dressing to taste and toss well. season with salt and pepper.
- remove shrimp from marinade; discard marinade. grill shrimp until just cooked through, about 2 minutes on each side.
- using tongs, remove shrimp from grill pan and toss gently with orzo mixture.
- line salad bowls with baby greens and fill with orzo salad.
Nutrition Facts : Calories 822.6, Fat 49.4, SaturatedFat 10, Cholesterol 195, Sodium 471.3, Carbohydrate 59.1, Fiber 5.6, Sugar 5.1, Protein 37
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
GARLIC SHRIMP AND ORZO SALAD
If I have Shrimp in the Freezer, I can always come up with a dish. The other day I wanted something different for a salad. I enjoy cold pasta salads and rice salads so I decided to make an Orzo salad. Get it, orzo is rice shaped pasta.... anyway, this ended up being really good and can see how versitle it can get as well. It doesn't get any easier than this. Hope you enjoy!
Provided by Vseward Chef-V
Categories Toddler Friendly
Time 15m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 15
Steps:
- Marinate shrimp in garlic and olive oil. I do this early in the morning.
- When ready to eat scoop shrimp out of the marinade with a slotted spoon Place in a skillet over medium-high heat and sauté for a few minutes, until the shrimp is pink and cooked through. Add a splash of white wine and season while cooking.
- Mix together lemon juice, and olive oil and pour over all remaining ingredients. Mix it all up until everything is coated. Season to taste.
ORZO WITH SHRIMP, FETA CHEESE AND WHITE WINE
Lovely dish from "Bon Appetit". Very nice for a ladies lunch. Sure to impress and easy to make. I like to add some toasted pine nuts to the pasta for texture.
Provided by American in Paris
Categories No Shell Fish
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Brush 11x7 inch pan with oil.
- Cook orzo according to package directions. Drain well and return to pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, parmesan, and 2 tablespoons basil; stir until blended. (at this point you can add some roasted pine nuts, if you wish).
- Arrange orzo mixture in prepared pan.
- Heat 2 tbsps. oil in large skillet over med-high heat.
- Add shrimp and saute until slightly pink, about 2 minutes (shrimp will NOT be cooked through). Arrange shrimp on top orzo.
- Add remaining 2 tablespoons of oil to skillet. Add garlic and saute over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season to taste with salt and pepper; spoon over shrimp.
- Bake orzo until heated through, about 10 minutes.
- Sprinkle with remaining 3/4 cup feta cheese and serve.
Nutrition Facts : Calories 643.5, Fat 32.2, SaturatedFat 9.8, Cholesterol 182.1, Sodium 1310.4, Carbohydrate 51.3, Fiber 3.2, Sugar 5.9, Protein 31.7
ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA
Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.
Provided by Yasmin Fahr
Categories dinner, weekday, seafood, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
- In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
- Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
- Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.
GREEK ORZO PASTA SALAD WITH GRILLED SHRIMP
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
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.
SHRIMP W/FETA AND ORZO
Make and share this shrimp w/feta and orzo recipe from Food.com.
Provided by chia2160
Categories Healthy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- cook orzo according to pkge directions.drain
- put tomatoes in skillet over med-hi heat cook until liquid is absorbed.
- stir in remaining ingredients, heat, sprinkle with feta
- divide orzo into 4 serving bowls, spoon shrimp and sauce over orzo, serve
GREEK ORZO AND SHRIMP SALAD
Steps:
- Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.
WARM ORZO SALAD WITH GRILLED SHRIMP AND FETA DOWNER-HAZELL
Steps:
- Prepare shrimp:
- Mince garlic and in a bowl whisk together with lemon juice, oil, oregano, pepper, and salt to taste. Shell shrimp and devein, if desired, and add to marinade, stirring to coat well. Marinate shrimp, covered and chilled, 1 hour. Prepare grill. Soak skewers in warm water 30 minutes.
- While grill is heating, fill a 6-quart kettle three fourths full with salted water and bring to a boil for orzo. Trim sugar snap peas. Chop tomatoes and thinly slice white and pale green parts of scallions. Finely chop parsley.
- Make dressing:
- Chop garlic and in a blender blend with remaining dressing ingredients until dressing is emulsified.
- Stir orzo into boiling water and cook until al dente. Add snap peas and cook 15 seconds. Drain pasta and peas and transfer to a large bowl. Cool pasta 5 minutes and stir in feta, tomatoes, scallions, and parsley. Add dressing to salad and toss well. Season salad with salt and pepper.
- Thread shrimp onto skewers, discarding marinade. Grill shrimp on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 1 to 2 minutes on each side. (Alternatively, grill shrimp in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Push shrimp off skewers into salad and toss gently.
BASIL SHRIMP WITH FETA AND ORZO
Make and share this Basil Shrimp with Feta and Orzo recipe from Food.com.
Provided by Kim127
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
- Cook the pasta in boiling water for 5 minutes.
- Drain.
- Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
- Place the orzo mixture in teh foil bag.
- Combine the shrimp and basil.
- Arrange shrimp mixture on the orzo.
- Fold edges of bag to seal.
- Bake at 450 degrees for 25 minutes.
- Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
- Drizzle with remaining 1 teaspoon of oil.
- Serve.
ORZO WITH SHRIMP, FETA CHEESE, AND WHITE WINE
Steps:
- Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.
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SHRIMP-AND-ORZO SALAD WITH GREEK FLAVORS - FOOD & WINE
From foodandwine.com
- In a large pot of boiling, salted water, cook the orzo until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and orzo are done, 2 to 3 minutes longer. Drain thoroughly.
- In a large glass or stainless-steel bowl, whisk together the lemon juice, vinegar, salt, pepper, and oregano; add the oil slowly, whisking.
- Add the orzo and shrimp, the scallions, olives, and feta to the dressing and toss. Serve warm or at room temperature.
SHRIMP ORZO SALAD WITH FETA AND HERBS - RECIPE RUNNER
From reciperunner.com
- 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.
SHRIMP, WATERMELON, AND FETA SALAD RECIPE | MYRECIPES
From myrecipes.com
- Whisk together first 6 ingredients in a large bowl. Add shrimp, onion, and 2 tablespoons mint; toss well. Add watermelon, tossing very gently.
- Divide arugula among 4 serving plates; top with shrimp mixture. Sprinkle with feta and remaining 2 tablespoons mint.
BASIL SHRIMP WITH FETA AND ORZO RECIPE | MYRECIPES
From myrecipes.com
- Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.
SHRIMP ORZO SALAD WITH HERB VINAIGRETTE - BOWL OF DELICIOUS
From bowlofdelicious.com
- 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.
SHRIMP AND FETA ORZO SALAD RECIPE - WE ARE NOT MARTHA
From wearenotmartha.com
- Cook orzo in lightly salted boiling water according to package directions. When al dente, drain orzo through a fine mesh strainer.
- Pour olive oil into a large skillet placed over medium heat. Add garlic and cook for about 1 minutes, until fragrant. Add shrimp to the pan in an even layer and season with thyme, salt, and pepper. When shrimp start turning pink (about 2 minutes), flip and cook for another minute or so on the other side, until opaque.
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