Ingredients

The following ingredients have 7 Servings
  • 12oz (about 2 cups) uncooked orzo (I use gluten free)
  • 1 lb shrimp, peeled, de-veined, and tails removed
  • 3 Tbsp olive oil, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 2 cups cherry or grape tomatoes, halved
  • 2 cups diced English cucumber
  • 1/4 cup finely minced red onion (or 1-2 green onions, sliced)
  • 1/4 cup fresh dill, minced
  • 1/2 c fresh lemon juice (3-4 lemons’ worth)
  • 1 clove garlic, minced (optional)

Instruction

  • Preheat oven to 450 degrees F.
  • Bring a large pot of water to a boil. Add a pinch of salt to the water and add in the orzo. Cook according to package directions, about 10-12 minutes, or until tender but still somewhat holding its shape (not mushy). Drain.
  • Meanwhile, toss shrimp with 1-2 Tbsp olive oil and spread out on a baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Roast shrimp at 450 degrees for 4-6 minutes or until pink and opaque.
  • Add cooked, drained orzo to a large bowl. Add tomatoes, cucumber, onion, dill, and cooked shrimp to the bowl.
  • Add lemon juice, remaining 1-2 Tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, and garlic (if using) to the bowl. Stir to combine.
  • Taste and add additional salt, pepper, lemon juice, or dill, as desired.
  • Serve room temperature or chill and serve cold. (Note: orzo will continue to absorb the dressing, so you may want to “refresh” it with a little more lemon juice and/or olive oil before serving if chilled).