Introduction
This vibrant shrimp and orzo salad is a delightful combination of flavors and textures, making it a perfect dish for gatherings or a refreshing meal any time of the year. The grilled shrimp, seasoned with smoky paprika, pairs beautifully with the creamy feta and the zesty chili lime vinaigrette, creating a dish that’s both satisfying and flavorful.
Detailed Ingredients with measures
For the Shrimp:
– 2 pounds jumbo shrimp, peeled and deveined
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Kosher salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
For the Orzo Salad:
– 1 pound orzo pasta
– 1 1/2 cups corn kernels (fresh or frozen)
– 1/2 cup crumbled feta cheese
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped fresh chives
For the Chili Lime Vinaigrette:
– 1/3 cup extra-virgin olive oil
– 1 1/2 tablespoons honey
– 1 tablespoon red wine vinegar
– 2 teaspoons chili oil
– Juice and zest of 1 lime
– Kosher salt and freshly ground black pepper, to taste
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 6-8
Enjoy this delicious shrimp and orzo salad warm or chilled, making it an adaptable dish for any occasion!
Detailed Directions and Instructions
Prepare the Vinaigrette
In a small bowl, whisk together the extra-virgin olive oil, honey, red wine vinegar, chili oil, lime juice, and lime zest. Season with salt and pepper to taste. Set aside.
Cook the Orzo
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and transfer to a large mixing bowl.
Prepare the Shrimp
In a medium bowl, combine the shrimp with smoked paprika, garlic powder, salt, pepper, and olive oil. Toss to coat evenly.
Grill the Shrimp
Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers or place them directly on the grill. Cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through. Remove from the grill and set aside.
Assemble the Salad
To the bowl with the cooked orzo, add the corn kernels, crumbled feta, chopped cilantro, and chives. Pour half of the prepared chili lime vinaigrette over the mixture and toss to combine.
Add the Shrimp
Add the grilled shrimp to the orzo salad. Drizzle with the remaining vinaigrette and gently toss to combine.
Serve
Serve the salad warm or chilled, as desired.
Notes
Customization
Feel free to add other vegetables or herbs of your choice for extra flavor and texture.
Shrimp Cooking Tips
Ensure the shrimp are cooked through but not overcooked to maintain their tenderness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently if serving warm.
Ingredient Substitutions
You can substitute quinoa for orzo for a gluten-free option, and swap feta for goat cheese if desired.
Chili Oil Adjustment
Adjust the amount of chili oil in the vinaigrette according to your heat preference.
Cook techniques
Grilling Shrimp
To grill shrimp, marinate them with spices and olive oil, then thread onto skewers. Preheat the grill to medium-high heat and cook for 2-3 minutes on each side until they are opaque and cooked through.
Cooking Orzo
Bring salted water to a boil and add orzo pasta. Cook according to package instructions until al dente. Drain the pasta and transfer it to a mixing bowl to prevent sticking.
Making Vinaigrette
In a small bowl, whisk together olive oil, honey, red wine vinegar, chili oil, lime juice, and zest. Adjust seasoning with salt and pepper to taste.
Tossing Salad
In a large bowl, combine cooked orzo, corn, feta cheese, cilantro, and chives. Add half of the vinaigrette, tossing gently to mix all ingredients evenly.
FAQ
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before marinating and grilling.
Can I substitute orzo with another pasta?
Yes, you can substitute orzo with other small pasta shapes like ditalini or couscous, but cooking times may vary.
How do I store leftovers?
Leftover salad can be stored in an airtight container in the refrigerator for up to 2-3 days.
Can I make the vinaigrette in advance?
Yes, the vinaigrette can be prepared a day ahead and stored in the refrigerator. Just give it a good whisk before using.
Is there a vegetarian option for this recipe?
Yes, you can omit the shrimp and add more vegetables or beans for protein while still enjoying the orzo salad.
Conclusion
This vibrant shrimp and orzo salad is a delightful combination of flavors, perfect for a refreshing meal or side dish. The grilled shrimp, seasoned with smoky spices, paired with the creamy feta and sweet corn create a satisfying dish that can be served warm or chilled. The chili lime vinaigrette adds a zesty kick, enhancing the overall freshness of the salad. Enjoy this recipe at your next gathering or as a delicious weeknight dinner.
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