Shrimp And Orzo Salad
A vibrant shrimp and orzo salad with fresh tomatoes, green peas, and herbs, perfect for light lunches or outdoor gatherings, offering a delightful blend of flavors and textures.
Ingredients
- 1/3 cup red wine vinegar ⓘ
- 1 teaspoon dried basil ⓘ
- 1 teaspoon olive oil ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1/4 teaspoon pepper
- 1 cup uncooked orzo
- 2 cups seeded, diced tomatoes ⓘ
- 1 cup frozen green peas, thawed ⓘ
- 1/2 cup finely chopped purple onion ⓘ
- 1/4 cup chopped fresh parsley
- 1 pound medium shrimp, cooked and peeled ⓘ
- Boston lettuce leaves (optional) ⓘ
Instructions
- Combine red wine vinegar, dried basil, olive oil, salt, dried oregano, and pepper in a large bowl.
- Stir well and set aside to let flavors meld.
- Cook orzo according to package instructions and drain well.
- Add cooked orzo, diced tomatoes, green peas, purple onion, parsley, and cooked shrimp to the vinegar mixture.
- Toss everything together until well coated.
- Cover and chill in the refrigerator for at least 30 minutes.
- Serve in a lettuce-lined bowl, optionally garnished with additional herbs.
Tips & Substitutions
For a lightened version, substitute the orzo with quinoa or whole grain pasta. Fresh herbs like dill or cilantro can be used instead of parsley for a different flavor profile. To enhance the dish, consider adding diced cucumbers or bell peppers. If you want a bit of heat, a pinch of red pepper flakes can elevate the flavors. This salad is refreshing and pairs wonderfully with Mediterranean recipes.
Serving Suggestions
Serve this Shrimp and Orzo Salad on a bed of Boston lettuce for an appealing presentation. It pairs well with simple sides like crusty bread or a light vegetable soup. For a complete meal, consider serving it alongside Easy Baked Or Grilled Fish or a light white wine to complement the flavors. It’s perfect for picnics or as a refreshing lunch option.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the ingredients, it's best to store the dressing separately if possible. When ready to serve, simply toss the salad again and enjoy cold. For a warm option, reheat the orzo separately and mix it back in before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Orzo Salad contains roughly 1130 calories, with 12g protein, 18g carbohydrates, and 115g fat. It is an excellent source of vitamin C (27% of the Daily Value), iron (25% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 667mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well in this salad. Just ensure they are fully thawed and cooked before adding them to the mix. Thaw shrimp overnight in the refrigerator or place them in a bowl of cold water for quicker results. This will save you time and still provide a delicious outcome.
Is it possible to make this salad ahead of time?
Absolutely! This salad can be made a day in advance. Just follow the recipe and store it in the refrigerator. The flavors will meld beautifully overnight. However, if you add fresh herbs or lettuce, consider adding those just before serving for optimal freshness and texture.
What can I add for extra protein?
If you're looking to boost the protein content, consider adding chickpeas or feta cheese to the salad. Both options enhance the flavor and make the dish more filling. You could also mix in some cooked chicken or tofu for a different twist while keeping it aligned with your dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).