Greek Shrimp Orzo Salad
Serves
4
Total Time
1 hour, 30 minutes
Prep Time
15 minutes
Inactive Time
1 hour
Cook Time
15 minutes
Ingredients
1 cup uncooked orzo pasta
1 pound raw shrimp, peeled and thawed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
1 cup cucumber, chopped
½ cup grape tomatoes, halved
½ cup red onion, thinly sliced
¼ cup Kalamata olives, sliced
For Dressing
⅓ cup Kikkoman® Rice Vinegar
⅓ cup olive oil
3 tablespoons crumbled feta cheese
2 tablespoons fresh chopped dill
½ teaspoon salt
¼ teaspoon black pepper
For Serving
2 tablespoons fresh basil, chopped
Directions
- Cook orzo according to package directions, about 8 minutes. Strain and chill for 1 hour.
- Combine ingredients for dressing in a jar. Shake well. Refrigerate until serving.
- Add shrimp, olive oil, salt, pepper, and dried thyme to a bowl. Stir to coat shrimp.
- Heat a large skillet over medium high heat for 2 minutes and lightly grease with cooking oil. Add shrimp and cook for 2 minutes on each side or until fully cooked. Transfer to a bowl. Chill shrimp for 30 minutes or until serving.
- Assemble orzo, shrimp, cucumber, tomatoes, red onion and olives in a large mixing bowl. Pour dressing over salad and gently fold to combine. Serve right away topped with fresh basil.
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