Ingredients
- 300 g orzo pasta
- 400 g peeled shrimp
- 10 cherry tomatoes
- 4 spring onions, finely chopped
- 1/2 bunch parsley, finely chopped
- 10 mint leaves, finely chopped
- 1 avocado, diced
- 1 cucumber, sliced
- Juice of 2 lemons
- 1 teaspoon sweet paprika
- 150 g crumbled feta cheese
- Olive oil
Instructions
- Prepare the Dressing
- In a small bowl, mix the lemon juice, olive oil, and paprika until well combined. Set aside.
- Cook the Shrimp
- Heat a drizzle of olive oil in a skillet over medium heat. Sauté the shrimp on both sides until they turn golden and are fully cooked. Remove from the heat and allow them to cool.
- Cook the Orzo
- Boil the orzo in salted water for 15-20 minutes, depending on how tender you prefer it. Drain, transfer to a serving platter, and let it cool.
- Assemble the Salad
- Once the orzo has cooled, add the chopped vegetables (cherry tomatoes, spring onions, parsley, mint, avocado, cucumber) and the prepared dressing. Toss gently to combine.
- Finish and Serve
- Top the salad with the cooked shrimp and sprinkle crumbled feta cheese over the top. Serve immediately or refrigerate for a refreshing cold salad.
This Orzo Salad with Shrimp is a vibrant, flavorful dish that’s perfect for any occasion. The freshness of the vegetables and herbs, combined with the zesty dressing and tender shrimp, makes this salad a crowd-pleaser. Whether served as a light meal or a side dish, it’s sure to impress!
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