Roasted Shrimp and Orzo Salad

Whole wheat orzo and shrimp combine to make this salad filling and full of complex carbs and protein.  Also a convenient buffet dish since it is served at room temperature.

Roasted Shrimp and Orzo Salad

(modified recipe originally from Ina Garten)

Serves 8

  • ¾ pound whole wheat orzo (rice-shaped pasta)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon lemon zest
  • ¼ cup freshly squeezed lemon juice (1 to 2 lemons)
  • 2 teaspoons kosher salt (divided)
  • 1 teaspoon freshly ground black pepper (divided)
  • 2 pounds uncooked/raw shrimp, peeled and deveined (26 to 30 count size)
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat leaf parsley
  • 1 cucumber, unpeeled but seeded and medium-diced
  • ½ cup small-diced red onion
  • 4 ounces reduced fat feta cheese, crumbled

Preheat oven to 400 degrees.

Cook orzo according to package instructions for al dente.  Drain and pour orzo in to an extra-large bowl.

Whisk together the olive oil, lemon zest, lemon juice, 1 teaspoon salt and ½ teaspoon pepper.  Pour over the hot orzo pasta and stir well to combine.

Place the shrimp in a single layer on a sheet pan lined with aluminum foil.  Spray lightly with olive oil and dust lightly with salt and pepper.  Roast for 5 to 6 minutes, until the shrimp are cooked through.  Add the shrimp to the orzo and then the scallions, dill, parsley, cucumber, onion, 1 teaspoon salt, ½ teaspoon pepper and feta.  Toss well.  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.

Nutritional Info/Serving:  Calories 374, Fat 12 g, Protein 34 g, Carbs 35 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1.5 Yellow, 0.5 Blue, 1.5 tsp

Posted in 21 Day Fix Recipes, Grains and Pasta, Recipes, Seafood Tagged with: , , , ,

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