Description
This fresh, easy shrimp orzo salad is perfect for warm weather. The lemon-dill dressing is divine! (Gluten free, dairy free)
Ingredients
Scale
- 12oz (about 2 cups) uncooked orzo (I use gluten free)
- 1 lb shrimp, peeled, de-veined, and tails removed
- 3 Tbsp olive oil, divided
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 2 cups cherry or grape tomatoes, halved
- 2 cups diced English cucumber
- 1/4 cup finely minced red onion (or 1–2 green onions, sliced)
- 1/4 cup fresh dill, minced
- 1/2 c fresh lemon juice (3–4 lemons’ worth)
- 1 clove garlic, minced (optional)
Instructions
- Preheat oven to 450 degrees F.
- Bring a large pot of water to a boil. Add a pinch of salt to the water and add in the orzo. Cook according to package directions, about 10-12 minutes, or until tender but still somewhat holding its shape (not mushy). Drain.
- Meanwhile, toss shrimp with 1-2 Tbsp olive oil and spread out on a baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Roast shrimp at 450 degrees for 4-6 minutes or until pink and opaque.
- Add cooked, drained orzo to a large bowl. Add tomatoes, cucumber, onion, dill, and cooked shrimp to the bowl.
- Add lemon juice, remaining 1-2 Tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, and garlic (if using) to the bowl. Stir to combine.
- Taste and add additional salt, pepper, lemon juice, or dill, as desired.
- Serve room temperature or chill and serve cold. (Note: orzo will continue to absorb the dressing, so you may want to “refresh” it with a little more lemon juice and/or olive oil before serving if chilled).
Notes
Nutrition facts calculated using 6 (2 cup) main dish servings. If desired, this can easily stretch to 8 (1.5 cup) servings.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main dish, Salad
- Method: Stovetop, Oven
- Cuisine: American