Description
Mediterranean summers dance through Greek-style Lemony Grilled Shrimp Orzo Salad, blending zesty citrus with succulent seafood. Crisp herbs and tangy feta create a refreshing journey that transports you straight to a seaside taverna in Greece.
Ingredients
Scale
Protein:
- 1 pound (454 grams) shrimp, peeled and deveined
- 1/2 cup feta cheese, crumbled or cubed (or substitute goat cheese or bocconcini)
Main Ingredients:
- 1 cup orzo (or your favorite short pasta)
- 1 cucumber, diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives (optional)
Seasonings and Herbs:
- 2 tablespoons olive oil
- 1/4 cup extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Zest and juice of 2-3 lemons (start with 1 and adjust to taste)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
Instructions
- Prepare orzo by boiling in generously salted water until tender, following package guidelines. Drain and transfer to a spacious mixing vessel.
- Infuse warm orzo with fragrant lemon zest, freshly squeezed lemon juice, and a drizzle of extra virgin olive oil. Gently toss to ensure even coating, then season with salt and cracked black pepper. Allow mixture to cool and develop flavors.
- Create a vibrant marinade for shrimp by combining smoky paprika, aromatic oregano, zesty chili flakes, pungent garlic powder, salt, and pepper. Massage marinade into shrimp with a touch of olive oil to enhance absorption.
- Heat grill or grill pan to medium-high temperature. Place marinated shrimp on hot surface, cooking approximately 2-3 minutes per side until they transform to a beautiful pink hue and achieve perfect doneness.
- Combine cooled orzo with crisp cucumber chunks, thinly sliced red onion, juicy tomato segments, briny kalamata olives, and crumbled feta cheese. Gently integrate grilled shrimp into the mixture.
- Elevate the salad’s aromatic profile by scattering freshly chopped dill, parsley, and mint throughout. Delicately fold herbs to distribute evenly.
- Present the salad chilled or at ambient temperature. Optional garnish of additional lemon zest or herb sprigs adds visual appeal. Complement with crusty artisan bread or traditional tzatziki for a complete Mediterranean experience.
Notes
- Prep shrimp quickly by patting them dry before seasoning to ensure perfect grill marks and prevent steaming.
- Customize heat levels by adjusting chili flakes or using smoked paprika for deeper flavor complexity.
- Make ahead by storing orzo and shrimp separately to maintain texture and prevent soggy salad.
- Transform into vegetarian option by replacing shrimp with grilled halloumi cheese or roasted chickpeas for protein boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 170 mg