Greek Shrimp and 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

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Ingredients

• 1/2 lb Large shrimp (peeled and deveined)
• 1/2 cup Orzo pasta
• 1/2 cup Cherry tomatoes
• 1 medium Cucumber
• ½ cup crumbled Feta cheese
• ¼ cup chopped Fresh parsley
• 1 1/2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 clove Garlic
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Cook the orzo pasta in salted boiling water according to package instructions, then drain and set aside.
2. In a large bowl, combine cherry tomatoes (halved), diced cucumber, chopped parsley, crumbled feta, and cooked orzo.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
4. Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes per side.
5. Add the cooked shrimp to the salad bowl, then squeeze lemon juice over everything and drizzle with the remaining olive oil.
6. Toss gently to combine, adjust seasoning with salt and pepper as needed.
7. Serve immediately or chill for 10-15 minutes for a colder salad.

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

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