Mediterranean Shrimp & Orzo Salad
This salad recipe has all the flavors of a horiatiki (Greek peasant) salad combined with orzo pasta, sauteed shrimp and tossed with latholemono dressing.
Ingredients
- ¾ cup uncooked orzo
- 16-20 peeled and deveined shrimp (fresh or frozen)
- 1¼ cup chopped tomatoes
- 1¼ cup chopped cucumber
- 1 cup diced green onion
- 1 tbsp olive oil
- 1 15 oz can chickpeas
- 2 tbsp fresh dill
- ½ cup feta cheese
- Latholemono vinegarette
Instructions
- Start by thawing the shrimp (if using frozen).
- Cook orzo according to package.
- Meanwhile, chop all of the vegetables and set aside.
- Make the latholemono vinegarette by adding all ingredients to a small food processor and blend until all ingredients are incorporated.
- Once the shrimp are thawed, peel and devein them.
- Heat a saute pan over high heat and add in the olive oil and the prepared shrimp. Cook for about 1-2 minutes on each side or until shrimp is fully cooked.
- In a large bowl combine orzo, chopped vegetables, chickpeas, and shrimp. Top with dill, vinaigrette and feta cheese and toss to combine.
- Serve immediately or store in an airtight container in the refrigerator until ready to eat. This salad can be served warm or chilled.
Notes
- Omit the shrimp for vegetarian.
- Omit shrimp and feta cheese for Vegan.
- If you don't have orzo pasta, don't worry, you can use any small pasta, quinoa, grain (like farro) or even cauliflower rice.
- When purchasing shrimp you want to look for wild-caught shrimp vs. farmed shrimp. Wild-caught is just that, shrimp caught in their natural habitat
Nutrition
Calories: 235kcalCarbohydrates: 28gProtein: 13gFat: 8gSaturated Fat: 3gCholesterol: 77mgSodium: 510mgPotassium: 360mgFiber: 3gSugar: 4gVitamin A: 461IUVitamin C: 14mgCalcium: 180mgIron: 2mg
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