Description
This delicious Grilled Shrimp and Orzo Salad is the perfect recipe for those warmer spring and summer months or all year round. It comes together in only 3o minutes, is made with just a few simple ingredients, and is so easy to make. This is sure to be a family favorite!
Ingredients
Scale
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- zest of half a lemon
- salt + pepper
- 1 tablespoon olive oil
For the Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- zest of half a lemon
- 2 cloves minced garlic
- salt + pepper, to taste
For the Orzo Salad
- 1 cup dry orzo (6 oz) – 2 cups cooked
- 1 cup rainbow cherry or grape tomatoes, halved
- 1/2 cup quartered English cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh dill (plus more for garnish)
- 6 oz feta cheese, cubed or crumbled
Instructions
- If using wooden skewers, soak them in water.
- Pat the shrimp dry and then add to a bowl. Add the lemon zest, salt, pepper, and olive oil to the shrimp and toss until well combined. While the shrimp marinates, make the orzo salad.
- Bring a large pot of salted water to a boil. Add the orzo and cook using the package directions until al dente. Drain, rinse with cool water, set aside, and let cool.
- While the orzo is cooling, make the vinaigrette. Add the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to a bowl and whisk until well combined.
- To a large mixing bowl, add the cooked orzo, tomatoes, cucumber, red onion, dill, and feta cheese. Drizzle the vinaigrette over the orzo salad and toss until well combined.
- Now cook the shrimp. If using wooden skewers, thread the marinated shrimp onto the soaked skewers.
- Heat your grill to medium-high heat (375-450 degrees).
- Grill the shrimp for 2-3 minutes per side on direct heat until done. The shrimp will be done when it is opaque and pink around the edges.
- Serve the shrimp over the orzo salad and enjoy!
