Best Roasted Shrimp Corn Orzo Lemon And Parsley Salad Recipes

ROASTED SHRIMP AND ORZO

Roasted Shrimp and Orzo image

Provided by Ina Garten

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Steps:

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. 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.

SHRIMP ORZO SALAD RECIPE

Shrimp Orzo Salad Recipe image

This Shrimp and Orzo Salad is easy to make & ready in 30 min. It is flavored with feta and fresh herbs and drizzled with a simple and quick lemon vinaigrette. A Barefoot Contessa recipe, it can be served as a great side dish, lunch, or light dinner.

Provided by Aysegul Sanford

Categories Salad

Time 1h

Number Of Ingredients 16

Ingredients

¾ pound orzo
Kosher salt
½ cup lemon juice (freshly squeezed (You'll need 3-4 lemons depending on their size))
3/4 cup olive oil
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 ½ lbs large shrimp (peeled and deveined (16-18 count))
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
5-6 green onions (scallions, both white and green parts)
1 cup fresh dill (chopped)
1 cup fresh Italian parsley (chopped)
1 English cucumber (medium diced - no need to peel)
½ cup red onion (small diced)
1 cup feta cheese (cut into 1-inch cubes)

Steps:

Preheat oven to 400 degrees F.
To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
Pour dressing over the cooked orzo and set it aside.
To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
Cover and refrigerate for at least an hour for flavors to blend. Serve.

Nutrition Facts : Calories 552 kcal, Sugar 4 g, Sodium 1868 mg, Fat 25 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 3 g, Protein 32 g, Cholesterol 286 mg, ServingSize 1 serving

BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO

Barefoot Contessa's Roasted Shrimp and Orzo image

Make and share this Barefoot Contessa's Roasted Shrimp and Orzo recipe from Food.com.

Provided by Juenessa

Categories Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

kosher salt
olive oil
3/4 lb orzo pasta (rice-shaped pasta)
1/2 cup fresh lemon juice (3 lemons)
fresh ground black pepper
2 lbs shrimp, peeled and deveined
1 cup minced scallion, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb good feta cheese, large diced

Steps:

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
Drain and pour into a large bowl.
Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
Toss to combine and spread out in a single layer.
Roast for 5 to 6 minutes, until the shrimp are cooked through.
Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
Toss well.
Add the feta and stir carefully.
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.
**Cook time does not include setting aside for 1 hour to allow flavors to blend.