Description
Mediterranean sunshine dances through this lemon-herb orzo with grilled shrimp, blending zesty citrus and fresh herbs. Succulent shrimp nestled atop aromatic pasta promise a delightful journey of coastal flavors you’ll savor with each delectable bite.
Ingredients
Scale
Protein:
- 1½–2 pounds (680–907 grams) large shrimp (peeled and deveined)
Herbs and Spices:
- 1 cup (240 milliliters) fresh herbs (chopped, dill, parsley, mint)
- ½ teaspoon lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼–½ teaspoon chili flakes
- ¼ teaspoon salt
- ¼ teaspoon pepper
Base and Vegetables:
- 2 cups (340 grams) orzo pasta
- 2–3 lemons (zested and juiced, approximately ½ cup/120 milliliters lemon juice)
- 1 large cucumber (medium-diced)
- 2 cups (480 milliliters) cherry tomatoes (halved)
- ½ cup (80 grams) red onion (diced)
- 2 scallions (minced)
- 200 grams feta cheese (crumbled)
- ½ cup (120 milliliters) olive oil
- 1–2 tablespoons (15–30 milliliters) olive oil
- Salt and pepper to taste
Instructions
- Prepare marinade by combining olive oil, lemon zest, and selected spices to coat shrimp thoroughly.
- Heat grill to medium-high heat (approximately 400°F) and cook shrimp for 2 minutes per side until pink and slightly charred.
- Remove shrimp from grill and set aside to rest while preparing orzo.
- Cook orzo in salted water until tender, then drain completely in a colander.
- Transfer warm orzo to a large mixing bowl and immediately season with lemon juice, additional olive oil, salt, and freshly ground pepper.
- Gently fold grilled shrimp into orzo mixture, ensuring even distribution.
- Add diced cucumber, red onion, scallions, and chopped fresh herbs to create vibrant texture and flavor profile.
- Crumble feta cheese over the dish, allowing it to slightly melt from the warm ingredients.
- For optimal taste, let the salad rest at room temperature for 10-15 minutes to allow flavors to meld together.
- Before serving, garnish with fresh cherry tomatoes for added color and freshness.
Notes
- Maximize shrimp flavor by marinating for 15-30 minutes before grilling to enhance tenderness and taste absorption.
- For gluten-free option, replace orzo with quinoa or cauliflower rice to maintain similar texture and nutritional profile.
- Keep herbs fresh by chopping just before adding to prevent wilting and preserve vibrant color and aromatic qualities.
- Prevent orzo from becoming mushy by cooking al dente and rinsing with cold water to stop cooking process immediately after draining.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 150 mg