Best 8 Lemon Dill Shrimp With Grecian Orzo Salad Recipes

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**Lemon Dill Shrimp with Grecian Orzo Salad: A Delightful Culinary Journey**

Prepare to embark on a tantalizing culinary journey with our delectable Lemon Dill Shrimp accompanied by a refreshing Grecian Orzo Salad. These two recipes, presented in perfect harmony, offer a symphony of flavors that will captivate your taste buds. The shrimp, bathed in a vibrant lemon-dill sauce, exudes a zesty and aromatic allure, while the orzo salad, infused with Mediterranean herbs and tangy feta cheese, provides a delightful balance of textures and flavors. Whether you're seeking a weeknight meal or a dish to impress your guests, this duo is guaranteed to leave a lasting impression.

Let's cook with our recipes!

ORZO SALAD WITH SHRIMP AND FETA



Orzo Salad With Shrimp and Feta image

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

Kosher salt
8 ounces orzo pasta (about 2 cups)
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
1 cup diced English cucumber
4 ounces crumbled feta cheese
3 tablespoons halved pitted kalamata olives

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

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

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

GREEK ORZO AND SHRIMP SALAD



Greek Orzo and Shrimp Salad image

Categories     Salad     Pasta     Tomato     Buffet     Feta     Lemon     Shrimp     Cucumber     Summer     Healthy     Dill     Bon Appétit

Yield Serves 20

Number Of Ingredients 11

1 1/2 1-pound boxes orzo (rice-shaped pasta)
1 1/2 bunches green onions, chopped
3/4 pound feta cheese, crumbled
3/4 cup chopped fresh dill
7 tablespoons fresh lemon juice
6 tablespoons olive oil
3 pounds uncooked medium shrimp, peeled, deveined
1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces
2 baskets cherry tomatoes, halved
1/2 English hothouse cucumber, sliced into rounds
Fresh dill sprigs

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.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD



Lemon-Dill Shrimp With Grecian Orzo Salad image

Make and share this Lemon-Dill Shrimp With Grecian Orzo Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
16 large shrimp, peeled and deveined (about 1 lb.)
1 cup orzo pasta
2 ounces feta cheese, crumbled
3/4 cup finely diced red bell pepper
1/3 cup pitted kalamata olive, quartered
2 tablespoons thinly sliced scallions, including tender green parts
1 1/2 tablespoons finely chopped fresh oregano
4 metal skewers (or bamboo skewers soaked in water for at least 30 minutes)

Steps:

  • Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
  • Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
  • Cover with plastic wrap and refrigerate for about 30 minutes.
  • Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
  • To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
  • Add the bell pepper, olives, scallions, and oregano; toss well.
  • 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 just opaque inside with lightly browned edges, 4-5 minutes total.
  • Serve shrimp immediately with the pasta.

Nutrition Facts : Calories 483.7, Fat 32.4, SaturatedFat 6.3, Cholesterol 56.3, Sodium 536.7, Carbohydrate 36.5, Fiber 2.7, Sugar 3, Protein 12.8

LEMON-DILL SHRIMP



Lemon-Dill Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
  • Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD



Grilled Shrimp with Lemon-Dill Butter and Orzo Salad image

Provided by Bobby Flay

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 21

2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 sticks unsalted butter, slightly softened
Salt
Fresh dill
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 pound orzo pasta, cooked al dente, drained
6 ounces feta cheese, crumbled
1 large yellow pepper, finely diced
1 large red pepper, finely diced
1/2 cup kalamata olives, pitted and quartered
2 scallions, finely sliced
1 tablespoon finely chopped fresh oregano
40 jumbo shrimp, peeled and deveined
Olive oil
Salt and freshly ground pepper

Steps:

  • Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
  • Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
  • Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

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

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

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD



LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD image

Yield 4 servings

Number Of Ingredients 17

For the Vinaigrette:
1 teaspoon grated lemon zest
1/4 cup of fresh lemon juice
1/2 cup of olive oil
1 tablespoon finely chopped fresh dill
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
For the Salad
14 jumbo shrimp (about 1 pound), peeled and deveined
1 cup orzo pasta
2 ounces feta cheese, crumbled
3/4 cub finely diced red bell pepper
1/3 cub pitted kalamata olives, quartered
2 tablespoons thinly sliced scallions, including tender green parts
1 1/2 tablespoons finely chopped fresh oregano
4 metal skewers (or bamboo skewers soaked in water for at least 30 mins)

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 cub of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the regenerator for about 30 minutes. Bring a medium sauce pan three-quarters full of salted wanter to a boil. Add the past and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and tolss well. Add the bell pepper, kalamata olives, scallions, and the oregano. Toss again. Thread 4 shrimps 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 just opaque inside with lightly browned edges, 4 - 5 minutes total. Serve the shrimp immediately with the pasta. Wine Notes: A fresh, crisp Pinot Gris will match well with the herbaceous notes of the dill and oregano, the creamy tang of the feta and the briny kalamata olives.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and utensils ready. This will help you stay organized and prevent any scrambling during the cooking process.
  • Choose Fresh, Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Opt for fresh, high-quality shrimp, orzo, and vegetables.
  • Don't Overcrowd the Pan: When cooking the shrimp, avoid overcrowding the pan. This will prevent them from cooking evenly and becoming rubbery.
  • Cook the Shrimp Just Until Opaque: Shrimp cooks quickly, so be careful not to overcook them. Cook them just until they turn opaque and pink.
  • Use a Good Quality Olive Oil: The olive oil you use in the dressing will make a big difference in the flavor of the salad. Choose a good quality extra virgin olive oil.
  • Season to Taste: Don't be afraid to adjust the seasonings in the dressing to your liking. Add more lemon juice, salt, or pepper as needed.

Conclusion:

This Lemon Dill Shrimp with Grecian Orzo Salad is a delicious and refreshing dish that is perfect for summer. The shrimp is cooked to perfection and the orzo salad is light and flavorful. With its vibrant colors and zesty flavors, this dish is sure to impress your friends and family. So next time you're looking for a quick and easy meal that's also healthy and delicious, give this recipe a try!

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