For when you’re singing along to the Mamma Mia soundtrack, this recipe is for all the Greek food lovers at heart. I am 100 percent positive that the longevity of life, good health, and happiness of the Greeks is due to their delicious Mediterranean diet. There is truly nothing better than listening to the sizzle of well-seasoned shrimp sautéing over the stove while lemon zest and cucumber scents fill the kitchen.
HEALTHY, FLAVORFUL, & DELICIOUS
This orzo pasta salad is packed with protein from the seasoned sautéed shrimp (say THAT five times fast). Its citrus flavor wakes up the senses to the bright and sunny days breaking out of winter season. Crispened grape tomatoes, crunchy cucumbers, and some aromatic chopped red onion pair well with the classic Greek flavors of feta cheese’s saltiness, lemon’s tartness, and fresh dill’s complexity.
A GREAT MAKE AHEAD RECIPE
This Greek Shrimp and Orzo Pasta Salad recipe is a great go-to for potlucks, family picnics, or gatherings with friends because it’s the perfect dish to make ahead of time, and rest in the refrigerator until you are ready to run out the door. In fact, the tangy Lemon Dijon Vinaigrette continues to season and flavor the shrimp and salad, creating a more intense experience that will leave the crowd asking for your recipe.
So go ahead and put on some Mamma Mia, or turn on My Big Fat Greek Wedding while whipping up this savory and tasty salad. Your taste buds and satisfied stomach—as well as any friends or family who you share with—will thank you later.
1 pound medium uncooked shrimp (peeled and deveined)
1 lemon (halved)
Lemon Dijon Vinaigrette
¼ cup red wine vinegar
juice and zest from 1 lemon
2 tablespoons Dijon mustard
1 clove garlic (minced)
½ teaspoon kosher salt
½ teaspoon cracked black pepper
½ cup olive oil
In a large pot of boiling salted water, cook the orzo until al dente. Drain and let cool.
In the meantime, make the vinaigrette by whisking together the vinegar, lemon juice, mustard, garlic, and salt and pepper. Slowly stream in the olive oil while whisking vigorously until dressing is combined.
In a large serving bowl, combine the cooked orzo, tomatoes, cucumbers, red onion, feta, dill, and vinaigrette vinaigrette. Toss fully then season to taste with salt and pepper.
In a large sauté pan set over medium-high heat, heat the remaining 1 tablespoon olive oil. Season the shrimp with salt and pepper. Put the shrimp into the skillet and cook, stirring, until they are just cooked through and pink, 2 to 3 minutes. Remove the pan from the heat and season with a squeeze of lemon juice from the reserved lemon half. Mix the shrimp into the salad and season to taste with salt and pepper once more before serving. The salad will keep in an airtight container in the refrigerator for up to two days.
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