Description
This shrimp and orzo salad is made with an easy shallot dressing and makes for some delicious leftovers too.
Ingredients
Units
Scale
- 1 1/3 cup orzo (dry)
- 3/4 cup frozen peas
- 1 lb shrimp (peeled, deveined)
- 1/2 tsp smoked paprika
- 1/2 tsp tajín seasoning
- 1/3 cup extra virgin olive oil
- 2 tbsp lime juice (plus zest from one lime)
- 1/2 shallot (large, roughly chopped)
- 1 serrano pepper (roughly chopped, seeds removed for less heat)
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/2 cup crumbled feta cheese
- fresh mint, chopped (for garnish)
- fresh dill, (chopped) for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (about eight to ten minutes). Add the frozen peas to the orzo during the last few minutes, stirring occasionally. Drain and set aside. Drizzle with a little olive oil to avoid it clumping together.
- Meanwhile, dry the shrimp well with paper towel. Season with smoked paprika and tajín and a small pinch of salt.
- Heat a large skillet over medium heat. Add a splash of oil to the skillet and once hot, add the shrimp and cook for two to three minutes and then flip and cook for two minutes, or until cooked through and bright pink. Remove and set aside.
- In a blender/food processor or using an immersion blender combine the extra virgin olive oil, lime juice, shallot, serrano pepper, honey and salt. Blend until completely smooth.
- Transfer the orzo and peas to a large platter or bowl. Add half the dressing over top and mix well. Add the shrimp, feta cheese, mint and dill and drizzle the remaining dressing over top. Serve and enjoy!
Notes
Store leftovers in the fridge for up to 3 days.