4 Videos | Photo: Roasted Shrimp and Orzo Recipe
Ingredients
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Directions
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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By Lab Lover
MO
on June 17, 2013
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This salad is full of fresh flavors, it's absolutely delicious! I've never roasted shrimp in the oven but they were so juicy and flavorful - I added a little bit of pepper flakes to them in addition to the salt and pepper since we like our food a little spicy. I didn't add the full amounts of feta and lemon juice, I was afraid it would be overpowering but the nice thing is that you can always add more if you want - you can tailor this easily to suit your tastes. I also don't have fresh dill readily available, so I used dried (I probably ended up using about 1 to 1.5 tsp and it was still so delicious!
By mrsmcauliffe3
woodhaven michigan
on June 12, 2013
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this is so easy and sooo good roasting the shrimp is my new favorite way to fix shrimp even for cocktail ever since i saw Ina do it for a cocktail i've been sold so easy and taste so much better this salad is great for travel we take out on lake erie for a day of fishing and relaxing!!!!
By BajAndy
Brandon, FL
on June 06, 2013
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This is one of my favorite things to make!!! It is so good. You can eat it as a quick meal cold or hot or as a nice side. It's also a great base recipe for other versions. I have made it without shrimp and have added ingredients such as sun-dried tomatoes, olives and artichokes. It's definitely an easy go-to recipe.
Note: To make it easier, I have sometimes used already cooked shrimp therefore skipping one step to the recipe. If I don't have a full 2 lbs of shrimp or the shrimp I have purchased are medium - large, then I chop them up so there's more meat throughout the dish.
Read all 427 reviews