Indulge in a delightful culinary journey with our tantalizing Orzo Salad with Shrimp and Feta, a vibrant and flavorful dish that bursts with Mediterranean charm. This vibrant salad combines succulent shrimp, briny feta cheese, tender orzo pasta, and an array of crisp vegetables, all tossed in a tangy vinaigrette dressing. With its harmonious blend of flavors and textures, this salad is sure to become a favorite for any occasion.
In addition to the classic Orzo Salad with Shrimp and Feta, we also present you with a collection of equally enticing recipes that showcase the versatility of orzo pasta. From a light and refreshing Lemon Orzo Salad to a hearty and satisfying Orzo with Roasted Vegetables, our selection caters to various tastes and preferences. Whether you're seeking a quick and easy weekday meal or a stunning dish to impress your guests, our Orzo Salad recipes are guaranteed to delight.
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, 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, 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
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.
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.
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.
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
Tips:
- Choose the right orzo: Look for a high-quality orzo that is made with durum wheat semolina. This type of orzo will hold its shape better when cooked and will have a more al dente texture. - Don't overcook the orzo: Orzo should be cooked al dente, which means it should have a slight bite to it. If you overcook the orzo, it will become mushy and lose its flavor. - Use a flavorful dressing: The dressing is what will really bring your orzo salad to life. Use a dressing that is packed with flavor, such as a vinaigrette or a pesto sauce. - Add your favorite toppings: Orzo salad is a great way to use up leftover vegetables, herbs, and cheeses. Feel free to add your favorite toppings to the salad, such as grilled shrimp, roasted vegetables, or crumbled feta cheese. - Make it ahead of time: Orzo salad is a great make-ahead dish. You can make it up to 2 days in advance and store it in the refrigerator. This makes it a perfect dish for busy weeknights or potlucks.Conclusion:
Orzo salad is a delicious and versatile dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give orzo salad a try. You won't be disappointed!
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