This Mediterranean shrimp salad is full of Mediterranean summer flavors! It combines whole wheat orzo with paprika-rubbed shrimp, feta cheese, cucumbers, peppers, cherry tomatoes, and is drizzled with a citrusy lemon vinaigrette.
Course: Main Course, Salads
Keyword: high protein, salad
Author: Alena Kharlamenko, MS, RD
16jumboshrimp, deveined and peeled
¼cupwhole wheat orzo
4tablespoons+ 2 teaspoons O-Live Organic Extra Virgin Olive Oil, divided
Juice of 1 lemon, divided
½largeEnglish cucumber, chopped
1cupcherry tomatoes, sliced
½mediumbell pepper, cored and chopped
2ouncesfeta cheese, crumbled
1tablespoonwhite wine vinegar
2tablespoonschopped parsley, divided
Salt and pepper to taste
Bring a medium pot of salted water to a boil. Add orzo and cook for about 8-10 minutes, or until it has a firm and chewy texture. Drain and set aside.
Pat shrimp dry with a paper towel. In a medium bowl, combine smoked paprika, juice from ½ lemon, and 2 teaspoons olive oil. Add shrimp to bowl and mix well to coat the shrimp with the spice mixture.
Heat a large pan over medium heat. Cook the shrimp for 1-2 minutes per side, or until it is opaque and cooked through. Make sure the shrimp lies flat on the pan. Cook in batches if needed. Remove from heat.
Lemon Vinaigrette: Soak minced shallot in white wine vinegar. Combine and mix 4 tablespoons olive oil, juice from remaining ½ lemon, minced shallot, white wine vinegar, and 1 tablespoon of chopped parsley in a small bowl. Season with salt and pepper to taste.
Assemble the salad: In individual bowls, combine cucumbers, cherry tomatoes, feta cheese, shrimp, and orzo. Drizzle desired amount of vinaigrette over salad. *
Garnish with remaining parsley. Serve and enjoy!
*Store leftover vinaigrette in the fridge for up to 2 days.