Best 4 Chilled Shrimp Caper And Orzo Salad With Sweet Corn And Cherry Tomatoes Recipes

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Indulge in a refreshing summer delight with chilled shrimp, caper, and orzo salad, a vibrant medley of flavors and textures. This delectable dish combines succulent shrimp, briny capers, tender orzo pasta, sweet corn, and juicy cherry tomatoes, all tossed in a tangy dressing. It's a symphony of flavors, with the sweetness of the corn and tomatoes balancing the briny capers and shrimp, while the orzo adds a satisfying bite. Served chilled, this salad is a perfect appetizer or light lunch, offering a delightful contrast of warm and cool ingredients. This article provides detailed recipes for the complete meal, including the salad, a refreshing watermelon-feta salad, and a creamy avocado-lime dressing. Embrace the vibrant flavors of summer with this delectable chilled shrimp, caper, and orzo salad.

Check out the recipes below so you can choose the best recipe for yourself!

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES



Orzo Salad with Corn, Arugula and Cherry Tomatoes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 yellow onion, chopped
One 1-pound box orzo
4 ears fresh corn
2 cups sliced cherry tomatoes
4 to 5 cups baby arugula
Lemon oil, for drizzling
1/2 cup shaved Parmesan

Steps:

  • Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
  • Cook the orzo according to the package directions.
  • Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
  • Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

SHRIMP AND ORZO SALAD



Shrimp and Orzo Salad image

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

12 large shrimp - peeled, deveined, and tails left on
1 tablespoon all-purpose seasoning blend
½ cup uncooked orzo pasta
1 tablespoon mayonnaise
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh basil, or to taste
1 teaspoon prepared yellow mustard
¼ teaspoon lemon juice
1 pinch salt and ground white pepper to taste
1 cup cherry tomatoes, halved

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

SHRIMP ORZO SALAD



Shrimp Orzo Salad image

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

1 package (16 ounces) orzo pasta
3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3/4 cup finely chopped red onion
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
1/3 cup chopped pimiento-stuffed olives
1/2 cup white wine vinegar
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 cup olive oil

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

GARLIC SHRIMP & ORZO SALAD



Garlic Shrimp & Orzo Salad image

I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies-like asparagus and green beans-and serve with rolls or pita bread.-Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 18

1 pound uncooked large shrimp, peeled and deveined
1/4 cup olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
SALAD:
3/4 cup uncooked orzo pasta
1 medium tomato, seeded and chopped
1 small green pepper, chopped
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1 tablespoon minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes., Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold., Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.

Nutrition Facts :

Tips:

  • For the best flavor, use fresh shrimp and sweet corn. If using frozen shrimp, thaw them completely before cooking.
  • Be sure to cook the orzo al dente, according to the package directions. This will help it hold its shape and texture in the salad.
  • When chopping the cherry tomatoes, cut them into small pieces so that they are easy to eat.
  • If you don't have capers on hand, you can substitute chopped green olives.
  • For a creamy dressing, add a dollop of sour cream or Greek yogurt to the vinaigrette.
  • Serve the salad immediately or chill it for up to 2 hours before serving.

Conclusion:

This chilled shrimp, caper, and orzo salad is a refreshing and flavorful side dish or light lunch. It's perfect for summer gatherings and potlucks. With its combination of shrimp, sweet corn, cherry tomatoes, capers, and a tangy vinaigrette, this salad is sure to be a hit with everyone who tries it.

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