Mia Kouppa
https://miakouppa.comOrzo with shrimp
A delicious recipe for orzo pasta with shrimp and plenty of fresh herbs.
Servings: 4 servings
Calories: 514kcal
Equipment
Ingredients
Orzo
- 1 ¼ cups uncooked orzo
- 1 teaspoon olive oil
Dressing
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
Shrimp
- 1 teaspoon olive oil
- 1½ lbs fresh shrimp, shelled and deveined
Assembly
- 4 spring onions, sliced (white and green part)
- 1/3 cup red onion, chopped
- 1 celery stalk, chopped
- 1/3 cup fresh dill, chopped
- 1/3 cup fresh flat leaf parsley, chopped
- 1½ tbsp capers
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Fill a pot with water, add a pinch of salt, a teaspoon of olive oil, and bring to a boil. Add the orzo, and cook as directed, stirring frequently.
- Meanwhile, combine 1/3 cup of olive oil and 1/3 cup lemon juice in a small bowl. Add 1 teaspoon of salt, 1/2 teaspoon of pepper, mix well and set aside.
- When the orzo is cooked, drain it and place the orzo in a large bowl. Pour the oil and lemon dressing over the orzo while it is still hot, and mix carefully. Set aside.
- Place the shrimp in a frying pan, and add 1 teaspoon of olive oil to the pan. Fry the shrimp until they are pink and fully cooked through. This should only take a few minutes per side.
- Add the cooked shrimp to the bowl with the orzo. Add the rest of the ingredients and stir everything until it is well combined.
- Let your orzo and shrimp salad cool for a few minutes for the flavours to blend together nicely. You can also refrigerate and enjoy it at a later time, taking it out of the fridge, for at least 30 minutes to reach room temperature.
- Enjoy!
Video
Nutrition
Calories: 514kcal | Carbohydrates: 40g | Protein: 41g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 1169mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 2mg