Grilled Shrimp Orzo Salad with Spinach & Cherry Tomatoes
Ingredients:
1 cup uncooked orzo pasta
1/2 lb (225 g) large shrimp, peeled and deveined
2 tbsp olive oil (divided)
1/2 tsp paprika
Salt and black pepper to taste
2 cups fresh baby spinach
1 cup cherry tomatoes, halved
1/4 small red onion, thinly sliced
For the Dressing:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp red wine vinegar
1 garlic clove, finely minced
1/2 tsp dried oregano
Salt and pepper to taste
Instructions:
Cook the orzo
Bring a pot of salted water to a boil. Cook orzo until tender, about 8–10 minutes. Drain and rinse under cold water to cool quickly. Set aside.
Grill the shrimp
Toss shrimp with 1 tbsp olive oil, paprika, salt, and pepper.
Grill or sear in a hot skillet for 2–3 minutes per side until opaque and lightly charred. Let cool slightly.
Make the dressing
Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a small bowl.
Assemble the salad
In a large glass bowl, combine orzo, spinach, cherry tomatoes, red onion, and grilled shrimp.
Pour the dressing over and toss gently to coat.
Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Would you like a dairy-free version or an option with crumbled feta added?