I think this might be the perfect spring salad. Roxann shared this a couple weeks ago at bible study and I’ve been thinking about it ever since. It’s light and delicious and an Ina recipe, of course.
To be honest, I’m really picky about shrimp salads. I don’t like the texture when it’s super squishy. Glad to say, this one is not. It must be because the shrimp is roasted first.
And I love the lemon vinaigrette with the dill, cucumbers and feta. It’s mmm. Matter of fact, might be just as wonderful without the shrimp if you’re weird about shrimp.
The good news is ~ it’s a great salad to make ahead and the recipe makes a ton!
Roasted Shrimp and Orzo Salad
3/4 pound orzo pasta (rice-shaped pasta) * 1/2 c. freshly squeezed lemon juice (3 lemons) * freshly ground black pepper * 2 pounds (16 to 18 count) shrimp, peeled and deveined * 1 c. minced scallions, white & green parts * 1 c. chopped fresh dill * 1 c. chopped fresh flat-leaf parsley * 1 diced hothouse cucumber * 1/2 c. diced red onion * 3/4 pound diced feta cheese * olive oil
Preheat the oven to 400 degrees F. Prepare the orzo al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook.
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
6 servings ~ but believe me, makes way more than that!