Lemon Garlic Shrimp Orzo Salad

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 1/2 cups dry orzo pasta
• 1 lb, peeled and deveined large shrimp
• 3 Tbsp, divided olive oil
• 4 cloves, minced garlic
• 1 Tbsp lemon zest
• 3 Tbsp fresh lemon juice
• 1 cup, diced English cucumber
• 1 1/2 cups, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh dill
• 1/4 cup, chopped fresh parsley
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. 1Bring a large pot of salted water to a boil. Cook 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.
2. 2While orzo cooks, pat shrimp very dry and season with salt and black pepper.
3. 3Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink, opaque, and lightly curled; do not overcook.
4. 4In the last 30 seconds, add minced garlic and lemon zest to the pan, tossing so the garlic becomes fragrant but not brown. Remove from heat and squeeze in lemon juice.
5. 5In a large serving bowl, whisk remaining olive oil, remaining lemon juice, salt, and red pepper flakes if using.
6. 6Add the cooled orzo, cucumber, tomatoes, red onion, dill, and parsley to the bowl and toss gently to coat.
7. 7Fold in the warm lemon-garlic shrimp and any pan juices, then crumble feta over the top.
8. 8Taste and adjust seasoning with more lemon or salt; the salad should taste bright and herby.
9. 9Serve slightly warm or chilled. For meal prep, portion into containers and keep up to 3 days; the flavors deepen overnight. Garnish with extra dill and a lemon wedge before eating.