Greek Prawn & Orzo Salad Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 35 min · Shellfish · pescatarian
422 cal
24g protein
50g carbs
14g fat
per serving · estimated
Ingredients
- 1/2 lb uncooked large shrimp (prawns)
- 1/2 cup dry orzo pasta
- 1/2 cup cherry tomatoes
- 1 cucumber
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 1 lemon
- 1 1/2 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Cook the orzo in boiling salted water according to package instructions, then drain and set aside.
- 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.
- 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.
- 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.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped parsley and additional lemon wedges if desired.
- 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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