Ina Garten's Roasted Shrimp & Orzo Salad
This iconic Roasted Shrimp & Orzo salad is bright, fresh, and perfect for make ahead entertaining. Featuring lemon herb orzo, juicy shrimp, and chunky feta.
Ingredients
- ¾ pound orzo pasta
- Kosher salt and black pepper
- ½ cup + for roasting extra virgin olive oil
- ½ cup fresh lemon juice
- 2 pounds large shrimp peeled and deveined
- 1 cup minced scallions
- 1 cup chopped fresh dill
- 1 cup chopped fresh parsley
- 1 English cucumber seeded and diced
- ½ cup diced red onion
- ¾ pound feta cheese cubed
Instructions
- Preheat oven to 400°F. Cook orzo in salted boiling water until al dente. Drain.
- Whisk lemon juice, ½ cup olive oil, 2 tsp salt, and 1 tsp pepper. Pour over hot orzo.
- On a baking sheet, toss shrimp with oil, salt, and pepper. Roast 5-6 mins until cooked. Add to orzo.
- Add scallions, dill, parsley, cucumber, red onion, 2 tsp salt, and 1 tsp pepper to the bowl. Toss.
- Gently fold in cubed feta cheese.
- Let salad sit at room temperature for 1 hour before serving, or refrigerate overnight.
Notes
- Don't Overcook Shrimp: Roast just until pink and opaque to keep them tender.
- Fresh Herbs are Key: Dried herbs cannot substitute for the fresh dill and parsley in this recipe.
- Make Ahead Friendly: This salad is best made at least 1 hour ahead, or up to a day in advance. The flavors improve as it sits.