Lemon-Garlic Shrimp Orzo Salad with Feta and Dill

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.5 cups dry orzo pasta
• 1 lb large raw shrimp, peeled and deveined
• 4 Tbsp total extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 3 Tbsp fresh lemon juice
• 1 cup English cucumber, diced
• 1.5 cups cherry tomatoes, halved
• 3/4 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, finely diced
• 1 tsp total kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. 1Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, about 8–9 minutes. Drain, rinse briefly under cool water, and toss with olive oil to prevent sticking; set aside.
2. 2Pat shrimp dry and season with salt, pepper, and the oregano. Heat olive oil in a large skillet over medium-high heat.
3. 3Add shrimp in a single layer and cook 2 minutes; flip, add minced garlic, and cook another 1–2 minutes until shrimp are opaque and just pink. Remove from heat and stir in lemon zest.
4. 4In a large serving bowl whisk together remaining olive oil, lemon juice, remaining salt, and remaining pepper.
5. 5Add the cooled orzo, cooked shrimp and garlic, diced cucumber, cherry tomatoes, red onion, and most of the dill and feta.
6. 6Toss gently but thoroughly until everything is coated in the bright lemon dressing and evenly mixed.
7. 7Taste and adjust lemon or salt; the salad should taste vibrant and lightly tangy.
8. 8Chill 20 minutes for best flavor or serve at cool room temperature. Garnish with remaining feta and dill just before packing or serving.