Greek Prawn & Orzo Salad Bowl

Greek · 35 min · Shrimp · pescatarian

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Ingredients

• 1 lb uncooked large shrimp (prawns)
• 1 cup dry orzo pasta
• 1 cup cherry tomatoes
• 1 cucumber
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 1 lemon
• 3 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Cook the orzo in boiling salted water according to package instructions, then drain and set aside.
2. While the orzo cooks, peel and devein the shrimp. In a skillet, heat 1 tablespoon of olive oil over medium heat, then sauté the shrimp until pink and cooked through, about 3-4 minutes per side.
3. Chop cherry tomatoes and cucumber into bite-sized pieces. In a large bowl, combine the cooked orzo, shrimp, cherry tomatoes, cucumber, and crumbled feta cheese.
4. In a small bowl, whisk together the juice of half a lemon, 2 tablespoons of olive oil, salt, and black pepper to make a dressing.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with chopped parsley and additional lemon wedges if desired.
7. Serve immediately or chill briefly for a refreshing cold salad.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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