Course
Dinner
Servings
3
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🍤 Buy unfrozen, peeled/deveined, shrimp up to two days ahead.
- 🍤 If you buy frozen, defrost up to 2 days ahead, devein and peel up to the day before.
Ingredients:
- 1/2 pound orzo pasta
- 2 lemons, juiced (1/4 cup)
- 1 pound (16 to 18 count) shrimp, peeled and deveined
- 2 green onions (about 1/4 cup)
- 1 bunch fresh dill (about 1/4 cup)
- 1 small bunch flat-leaf parsley (about 1/2 cup)
- 1/2-1 English/ hothouse cucumber
- 1/4 small red onion
- 6 oz feta cheese, crumbled
- salt and black pepper to taste
- 1/4+ cup olive oil
Directions:
- 🔪 Veg and Shrimp Prep (can be done up to 2 days ahead)
- Peel and devein shrimp if needed.
- Mince green onions, white and green parts.
- Chop dill.
- Chop parsley.
- Medium dice cucumber. Optionally remove the seeds.
- Small dice red onion.
- Crumble feta cheese, if needed.
- Prepare Orzo and Oven
- Preheat the oven to 400 degrees F.
- Cook orzo according to the package instructions.
- While the orzo cooks, whisk together the lemon juice, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon of pepper.
- Drain orzo and pour into a large bowl.
- Pour lemon/oil mixture over the hot pasta and stir well.
- Roast Shrimp
- 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. Stay close! You don't want to overcook them!
- Combine Everything
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, and feta.
- Toss.
- Taste and add salt and pepper to taste.
- Serve
- Serve right away, warm. Or 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.