Description
This Summer Lemon Orzo Salad with Shrimp is a light and refreshing dish perfect for warm weather. The combination of orzo, shrimp, zucchini, and a zesty lemon dressing creates a flavorful and satisfying meal.
Ingredients
Units
Scale
For the Salad:
- Approx. 18 medium shrimp (thawed, peeled + deveined)
- 1/2 cup orzo, dry
- 1 large zucchini (cut into 1/2-inch half-moons)
- 2 Tbsp olive oil (divided)
- 4 cups baby arugula
- 1/3 cup feta cheese, crumbled
For the Lemon Dressing:
- 2 Tbsp olive oil
- 1/2 a lemon, juice (reserve zest for topping salad!)
- 1 Tbsp white wine vinegar
- 2 cloves garlic, minced
- 1/2 tsp dijon mustard
- 1/4 tsp honey
- Salt + pepper, to taste
Instructions
- Cook Orzo: Bring water to a boil and cook orzo according to package directions (about 5-7 minutes). Drain, return to pot, and stir with a small splash of olive oil to prevent orzo from sticking together.
- Cook Zucchini: Heat 1 Tbsp of olive oil in a large pan at medium-high. Cook zucchini for 3-5 minutes until lightly browned. Remove from pan.
- Cook Shrimp: In the same pan, heat the remaining olive oil and cook shrimp for 1-2 minutes per side until opaque and pink. Remove from pan.
- Make Dressing: Whisk all dressing ingredients together in a small bowl. Set aside.
- Assemble Salad: In a large mixing bowl, combine arugula, cooked orzo, zucchini, shrimp, feta cheese, and lemon zest. Pour dressing overtop and toss together. Season with salt and pepper. Serve and enjoy!
Notes
- Recipe Modifications: Suggestions for ingredient swaps and variations included in the recipe.
- Leftovers + Making in Advance: Tips for storing leftovers and preparing the salad ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 150mg
