Speedy Shrimp Orzo Salad
with Cherry Tomatoes, Cucumbers & Feta
Cooking time
10 minutes
Servings
2/4
Calories
680 /serving
Hang ten! You’ll be coasting through the kitchen on an easy wave as you assemble this summery salad in a few minutes flat. The star feature is juicy pink shrimp all curled up from a quick pan-sear with aromatic garlic and onions. It dives into a medley of orzo pasta, baby greens, plump cherry tomatoes, crisp cucumbers and cubes of feta cheese. Apply our lemon-garlic vinaigrette, and surf’s up!
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Cherry tomatoes
- 50g Sliced red onions
- 2 Cucumbers
- 60ml Lemon-garlic vinaigrette
- 140g Orzo
- 60g Feta
Contains: Milk, Shrimp, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Large pan (non-stick if possible)
Total Fat
31 g
Saturated Fat
8 g
Sodium
1410 mg
Total Carb
67 g
Sugars
7 g
Protein
37 g
Fibre
6 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Transfer to a large bowl and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve the tomatoes. Medium-dice the cucumbers.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the garlic and onions. Sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the orzo salad
To the bowl of orzo, add the baby greens, tomatoes, cucumbers, cheese, vinaigrette and S&P; toss well.
Plate your dish
Divide the orzo salad between your plates. Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
