Easy 67 min

Shrimp and Orzo Salad

asian european german greek italian mediterranean middle eastern region thai side drink main sweet spicy sour savory umami medium fast

Prep

21 min

Cook

46 min

Total

67 min

Ingredients (11)

12 large shrimp - peeled, deveined, and tails left on g

1 tablespoon all-purpose seasoning blend g

½ cup uncooked orzo pasta g

1 tablespoon mayonnaise g

1 tablespoon chopped fresh dill, or to taste g

1 tablespoon chopped fresh parsley, or to taste g

1 tablespoon chopped fresh basil, or to taste g

1 teaspoon prepared yellow mustard g

¼ teaspoon lemon juice g

1 pinch salt and ground white pepper to taste g

1 cup cherry tomatoes, halved g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.

Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.

Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.

Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.