Shrimp Orzo Salad Recipe

Summer shrimp orzo salad is healthful, protein-rich, and quick to create. Fresh, crisp carrots and juicy shrimp top tender orzo in a zesty Italian balsamic dressing. Bake or grill shrimp!

Italian Balsamic Dressing – 6 tbsp extra virgin olive oil – 3 tbsp balsamic vinegar – ½ tbsp Dijon mustard – 1 tbsp water – 1 ½ tsp Italian seasoning, or to taste – ½ tsp salt, or to taste – ¼ tsp pepper, or to taste The Shrimp + Salad – 1 pound shrimp, peeled & deveined – 1 small garlic clove, grated or minced – 1 ¾ cups dry orzo – 1 English cucumber, chopped – 1 red bell pepper, de-seeded & chopped – 1-2 cups fresh arugula – Parsley for serving


Heat a big saucepan of water with a teaspoon of salt until it boils. Follow the instructions on the package to cook the orzo.  

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I suggest putting it in a big bowl and refrigerating it to allow it to chill. It is faster to rinse it in cold water, but some of the flavour and salt may be lost.  

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In order to make the dressing, emulsify the olive oil, balsamic vinegar, Dijon mustard, water, and Italian spice. Put aside.  

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Set the oven or grill to 400°F or high heat. Start soaking the wooden skewers in water right away if you plan to grill them.  

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Start by carefully drying peeled and deveined shrimp with paper towels. Marinate shrimp with half the sauce and minced garlic in a bowl or ziplock bag.  

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For the orzo, set aside the remaining dressing. To marinate the shrimp, place them in the refrigerator for at least 20 minutes and up to an hour.  

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Chop the pepper, cucumber, and parsley to prepare the veggies while the oven or grill is heating up.  

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Prepare the salad: After the orzo cools, combine it with the prepped veggies, arugula included. Tossing the salad will cause the arugula to slightly wilt.   

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If the orzo sticks together, use a little water or the reserved dressing to help separate it. Pour over the reserved dressing and whisk again.  

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Shrimp should be baked for five to seven minutes, or until they are pink and cooked through (avoid overcooking).   

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Arrange shrimp on a non-stick baking pan. Grill five to six shrimp per skewer. Grilling the shrimp skewers for two to three minutes per side should cook them through.  

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Serve the chilled salad right away after adding the cooked shrimp. If desired, drizzle with additional dressing and top with parsley.  

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