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.
4 Videos | Photo: Roasted Shrimp and Orzo Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 427 reviews
By Lab Lover
MO
on June 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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