Orzo Salad With Shrimp and Feta
Prep time: 
Cook time: 
Total time: 
Serves: 10 (3/4 cup each)
  • 8 oz uncooked orzo pasta (about 2 cups)
  • 1 lb shrimp, peeled and deveined, coarsely chopped
  • ⅓ cup plus 1 Tbsp olive oil
  • 1 clove garlic, minced
  • ½ tsp salt
  • Freshly ground pepper
  • Grated zest of 2 lemons, plus ¼ cup fresh lemon juice
  • ½ cup fresh dill, chopped
  • ½ English cucumber, seeds removed and diced
  • 4 oz crumbled feta cheese
  • ½ cup pitted kalamata olives, halved
  1. Preheat the broiler to 550 degrees F.
  2. Bring a large pot to a rolling boil over high heat. Add the pasta and cook until al dente, about 8-9 minutes. Drain and rinse under cool water. Transfer to a large bowl; set aside.
  3. Toss the shrimp on a baking sheet with 1 tablespoon olive oil, minced garlic, salt, and pepper. Broil the shrimp until opaque and just cooked through, 3 to 4 minutes.
  4. Add the shrimp, lemon zest and juice, dill, cucumber, feta, olives and the remaining ⅓ cup olive oil to the bowl with the pasta; toss. Serve immediately for best results.
Recipe slightly adapted from Food Network
Nutrition Information
Serving size: ¾ cup Calories: 268 Fat: 11.4 Carbohydrates: 26.4 Sugar: 1.8 Sodium: 395 Fiber: 1.3 Protein: 13.2 Cholesterol: 57
Recipe by Prevention RD at https://preventionrd.com/2017/05/orzo-salad-with-shrimp-and-feta-weekly-menu/