Sarra This Ina Garten Orzo Salad with Shrimp is a fresh and light recipe, which is made with tender orzo pasta and a bright lemony vinaigrette. It’s the ideal make-ahead meal for summer, ready in about 35 minutes.
Jump to RecipeIna Garten Orzo Salad With Shrimp Ingredients
For the salad:
- ¾ pound orzo pasta
- ¾ pound shrimp, peeled and deveined
- 1 tablespoon olive oil (for shrimp)
- Kosher salt and black pepper, to taste
- ½ cup red onion, finely chopped
- ½ cup scallions, thinly sliced
- ½ cup cucumber, diced
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- ½ cup crumbled feta cheese (optional)
For the lemon vinaigrette:
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup good olive oil
How To Make Ina Garten Orzo Salad With Shrimp
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain the orzo well and transfer it to a large mixing bowl to cool slightly.
- Cook the Shrimp: While the orzo cooks, pat the shrimp dry and toss them with olive oil, salt, and pepper. You can either sauté them in a skillet over medium-high heat for 2–3 minutes per side until pink and opaque, or roast them in a 400°F (200°C) oven for 6–8 minutes. Set aside to cool.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the fresh lemon juice, lemon zest, Dijon mustard, salt, and pepper. While whisking continuously, slowly drizzle in the olive oil until the vinaigrette is emulsified and smooth.
- Combine the Salad: To the bowl with the slightly cooled orzo, add the cooked shrimp, finely chopped red onion, sliced scallions, diced cucumber, fresh dill, and fresh parsley.
- Dress and Serve: Pour the lemon vinaigrette over the salad and toss everything gently to combine. If using, fold in the crumbled feta cheese. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, or chill for at least 30 minutes to let the flavors meld.
Recipe Tips
- How to get the perfect texture? Cook the orzo until it is just al dente (still has a slight bite). This will prevent it from becoming mushy, especially after it absorbs the dressing.
- How to avoid rubbery shrimp? Be careful not to overcook the shrimp. They cook very quickly and are done as soon as they turn pink and opaque. Overcooking will make them tough.
- Why let the salad rest? Allowing the salad to chill for at least 30 minutes before serving gives the orzo time to absorb the delicious flavors of the lemon vinaigrette and herbs, making the dish even more flavorful.
- Why use fresh herbs? Fresh dill and parsley are key to the bright, vibrant flavor of this salad. Dried herbs will not provide the same fresh taste.
What To Serve With Orzo Salad with Shrimp
This light and satisfying salad is a meal in itself, but it also pairs wonderfully with:
- Grilled vegetables like zucchini, bell peppers, or asparagus
- Warm, crusty bread or pita
- A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio
- A simple tomato and cucumber salad
How To Store Orzo Salad with Shrimp
- Refrigerate: Store leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2 days. The orzo will continue to absorb the dressing, so you may want to add an extra squeeze of lemon juice before serving leftovers.
- Freezing: It is not recommended to freeze this salad, as the texture of the pasta, vegetables, and shrimp will not hold up well.
Orzo Salad With Shrimp Nutrition Facts
- Calories: ~380 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a perfect make-ahead dish. You can prepare it up to a day in advance and store it in the refrigerator. The flavors will have even more time to meld.
While it’s traditionally served chilled or at room temperature, you could serve it warm by combining the hot, freshly cooked orzo and shrimp with the dressing and vegetables.
Medium to large shrimp (about 21-30 count per pound) are a good size for this salad. Use peeled and deveined shrimp to save on prep time.
Yes, this salad would also be delicious with grilled, flaked salmon or diced grilled chicken instead of shrimp.
Try More Recipes:
Ina Garten Orzo Salad With Shrimp Recipe
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings15
minutes20
minutes380
kcalA fresh, vibrant, and satisfying Mediterranean-style salad combining tender orzo, perfectly cooked shrimp, crisp vegetables, and a bright lemon-dill vinaigrette.
Ingredients
-
¾ lb orzo pasta
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¾ lb shrimp, peeled and deveined
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1 tbsp olive oil
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Salt and pepper to taste
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½ cup red onion, chopped
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½ cup scallions, sliced
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½ cup cucumber, diced
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¼ cup fresh dill, chopped
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¼ cup fresh parsley, chopped
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½ cup crumbled feta (optional)
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Vinaigrette: ¼ cup lemon juice, 1 lemon zest, ½ tsp Dijon mustard, ½ tsp salt, ¼ tsp pepper, ⅓ cup olive oil.
Directions
- Cook orzo according to package directions until al dente. Drain and set aside to cool slightly.
- Toss shrimp with olive oil, salt, and pepper. Sauté or roast until pink and cooked through. Let cool.
- In a small bowl, whisk together all vinaigrette ingredients until smooth.
- In a large bowl, combine the cooled orzo, cooked shrimp, red onion, scallions, cucumber, dill, and parsley.
- Pour the vinaigrette over the salad and toss to combine. Gently fold in the feta, if using.
- Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
- Do not overcook the orzo or the shrimp to ensure the best texture.
- Using fresh herbs is essential for the bright, vibrant flavor of this salad.
- The salad can be made a day in advance; the flavors will be even better.
- For a different twist, try adding cherry tomatoes or toasted pine nuts.
