Shrimp and Orzo Salad

4.0
(2)
2 Reviews
3 Photos

There are so many shapes of pasta out there. One of my favorites is orzo: rice-shaped pasta. I do not see it used as often as its more popular relatives like spaghetti, penne, linguine et al, which is a shame. I love the fact that orzo can be treated like rice and used to make tomato-based (jollof) or stir-fried dishes. It can be creamy like a risotto or made like rice and served with a stew or sauce. Here I use it to make a cold salad with shrimp and sweet cherry tomatoes. Use a lot of garden-fresh herbs to elevate this salad and feel free to add more vegetables if you want.

Submitted by Uzo Orimalade
Published on July 30, 2020
3
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
2 hrs
Total Time:
2 hrs 45 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 12 large shrimp - peeled, deveined, and tails left on

  • 1 tablespoon all-purpose seasoning blend

  • ½ cup uncooked orzo pasta

  • 1 tablespoon mayonnaise

  • 1 tablespoon chopped fresh dill, or to taste

  • 1 tablespoon chopped fresh parsley, or to taste

  • 1 tablespoon chopped fresh basil, or to taste

  • 1 teaspoon prepared yellow mustard

  • ¼ teaspoon lemon juice

  • 1 pinch salt and ground white pepper to taste

  • 1 cup cherry tomatoes, halved

Directions

  1. Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.

  2. Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.

  3. Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.

  4. Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

Cook's Notes:

The smaller the cherry tomatoes, the better.

You can use Dijon mustard instead of yellow.

Nutrition Facts (per serving)

177 Calories
4g Fat
22g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 177
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 97mg 32%
Sodium 877mg 38%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 14g 28%
Vitamin C 11mg 12%
Calcium 45mg 3%
Iron 3mg 15%
Potassium 240mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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