Ingredients
Orzo and Shrimp
- 1 lb orzo
- 1 lb raw shrimp, peeled and deveined
- Kosher salt and black pepper, for seasoning shrimp
- 2 tablespoons olive oil
- Juice of 1 lemon
Salad Mix
- 2 cups arugula
- 1 cup diced cucumber
- 3/4 cup crumbled feta cheese
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped dill
Dressing
- 2/3 cup olive oil
- 1/3 cup lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 cloves garlic, minced
- Kosher salt and black pepper, to taste
Instructions
- Cook Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain the orzo, rinse under cold water to stop cooking, and transfer to a large serving bowl. Drizzle with a little olive oil and stir to prevent sticking.
- Prepare Shrimp: Pat the raw shrimp dry with paper towels, then season generously with kosher salt and black pepper.
- Sauté Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place shrimp in a single layer without overlapping; cook for 2 to 3 minutes, flip, and cook an additional 1 minute until shrimp are pink and cooked through. Transfer to a plate and immediately squeeze fresh lemon juice over the shrimp.
- Combine Salad Ingredients: In a large bowl, add the cooked orzo, sautéed shrimp, arugula, diced cucumber, crumbled feta cheese, chopped parsley, and dill.
- Make Dressing and Toss: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, minced garlic, kosher salt, and black pepper until well combined. Pour the dressing over the salad mixture and toss thoroughly. Adjust seasoning with extra salt and pepper as needed before serving.
Notes
- For best flavor, use fresh lemon juice and freshly minced garlic in the dressing.
- If you prefer, cold cooked shrimp can be used and simply added to the salad without sautéing.
- This salad can be prepared a few hours ahead; keep the dressing separate until serving for maximum freshness.
- Serve chilled or at room temperature depending on preference.
- You may substitute arugula with baby spinach or mixed greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
