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A bright and fresh shrimp orzo salad with cherry tomatoes, cucumber, red onion, and parsley, tossed in a zesty lemon vinaigrette. Quick to prepare, perfect for casual gatherings or light meals.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 pound shrimp, peeled and deveined
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced (preferably Persian or English)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil, plus more for cooking and drizzling
  • Juice of 1 lemon
  • Salt, to taste
  • Pepper, to taste
  • Optional: lemon zest
  • Optional toppings: crumbled feta cheese, toasted pine nuts or sliced almonds

Instructions

  1. Bring a large pot of water to a boil and salt it generously.
  2. Cook orzo in the boiling salted water until just al dente, according to package directions.
  3. Drain the orzo and rinse under cold water to stop the cooking.
  4. Let orzo cool and toss with a drizzle of olive oil to keep grains separate.
  5. Half the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley.
  6. If using frozen shrimp, thaw under cold water and pat dry thoroughly.
  7. Season shrimp with salt and pepper (and optional spices if desired).
  8. Heat olive oil in a skillet over medium heat.
  9. Cook shrimp for 2–3 minutes per side without crowding the pan until pink and opaque; remove and let cool slightly.
  10. Optional: soak chopped red onion in cold water for 10 minutes to reduce sharpness; drain.
  11. Whisk together olive oil, lemon juice, salt, pepper, and optional lemon zest to make the lemon vinaigrette. Taste and adjust acidity as needed.
  12. In a large bowl, gently fold cooked orzo, shrimp, cherry tomatoes, cucumber, red onion, and parsley to combine, using a folding motion to keep ingredients intact.
  13. Drizzle lemon vinaigrette over salad and toss lightly to coat; taste and adjust seasoning.
  14. Optional: sprinkle crumbled feta cheese over salad before serving.
  15. Optional: toast a handful of pine nuts or sliced almonds and fold into salad just before serving.

Notes

Do not overcook orzo to keep its texture tender yet firm., Pat shrimp dry before cooking to get a good sear and avoid excess moisture., Keep dressing on the side if preparing in advance to prevent soggy salad., Best served slightly chilled or at room temperature for optimal flavor and texture., The recipe scales well for gatherings and can be packed in mason jars for picnics., Swaps: whole wheat orzo for more fiber; grilled chicken, chickpeas, or mushrooms for alternative proteins; roasted red peppers instead of tomatoes; shallots instead of red onion.

Nutrition

Find it online: https://cozyovenkitchen.com/shrimp-orzo-salad-with-lemon-vinaigrette/