Chilled Shrimp, Caper, and Orzo Salad with Sweet Corn and Cherry Tomatoes
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 10
- Sodium
- 393
- Total: 35 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 5 min
Ingredients
2 tablespoons medium shrimp, peeled, deveined, and tails cut off
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 cup orzo, cooked
30 cherry tomatoes, halved
2 scallions, white and tender green parts, finely chopped
1 cup finely chopped red onion
2 tablespoons capers, drained
1 celery stalk, finely chopped
1/2 cup fresh sweet corn
Dressing:
2 teaspoons finely chopped fresh oregano
3 tablespoons extra virgin olive oil
1/2 teaspoons Kosher salt
Freshly ground black pepper to taste
1 tablespoons fresh lemon juice
1 tablespoons red wine vinegar
2 teaspoons finely chopped fresh Italian (flat-leaf parsley)
Directions
- Bring a large saucepan 3/4 full of salted water to a boil over high heat.
- Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
- Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.
- In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
- To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.