Are you ready to embark on a culinary journey that combines the freshness of the sea with the vibrant flavors of the Mediterranean? This Shrimp, Olive, and Orzo Salad is not just a recipe—it's a quick, elegant escape to coastal cuisine that will transform your ordinary meal into an extraordinary dining experience. Perfect for summer gatherings, light lunches, or when you're craving something both nutritious and incredibly delicious, this dish promises to be your new go-to recipe that looks and tastes like it was crafted by a professional chef.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup orzo pasta
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a pinch of salt. Bring to a rolling boil over high heat.
- Add orzo pasta to boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While pasta cooks, prepare a medium bowl with ice water for cooling the shrimp.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add peeled and deveined shrimp in a single layer.
- Cook shrimp for 2-3 minutes per side until they turn pink and become opaque. Avoid overcooking to maintain tenderness.
- Once shrimp are cooked, immediately transfer them to the ice water bath to stop the cooking process. Drain after 1-2 minutes.
- Drain cooked orzo in a colander and rinse with cold water to cool it down and stop further cooking.
- In a large mixing bowl, combine cooled orzo, cooked shrimp, sliced Kalamata olives, and halved cherry tomatoes.
- In a small bowl, whisk together remaining olive oil, lemon juice, chopped parsley, salt, and pepper to create the dressing.
- Pour dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Cover and refrigerate for 15-20 minutes to allow flavors to meld together before serving.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed before serving chilled.
Tips
- Shrimp Cooking Perfection: Watch your shrimp closely while cooking. They're done when they turn pink and curl slightly—overcooking makes them tough and rubbery.
- Cooling Technique: The ice water bath is crucial. It stops the cooking process immediately, ensuring your shrimp remain tender and juicy.
- Flavor Enhancement: Let the salad rest in the refrigerator for at least 15-20 minutes before serving. This allows the ingredients to marinate and intensify their flavors.
- Ingredient Substitutions: Feel free to swap shrimp with grilled chicken or use different herbs like dill or mint for varied flavor profiles.
- Make-Ahead Friendly: This salad can be prepared a day in advance, making it perfect for meal prep or entertaining guests with minimal last-minute preparation.
- Olive Selection: Use high-quality Kalamata olives for an authentic Mediterranean taste. If unavailable, other briny olives work well too.
Nutrition Facts
Calories: 294kcal
Carbohydrates: 13g
Protein: 25g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 120mg
