Mediterranean Orzo Salad with Lemon-Herb Shrimp - photo 1
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Mediterranean Orzo Salad with Lemon-Herb Shrimp

Pikantne Salads Main Dishes Fish dishes 45 min Easy 15 wyświetleń ~117.70 PLN - (0)
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Description

Here’s a recipe for the perfect lunchbox that will take you straight to the sunny shores of the Mediterranean! This salad is a combination of perfectly cooked orzo pasta, resembling grains of rice, with juicy, aromatic shrimp marinated in garlic, lemon, and herbs. Roasted cherry tomatoes add depth of flavor, becoming incredibly sweet and intense under the heat. Fresh cucumber provides crunch, and mildly spicy red onion ties everything together with creamy, salty feta cheese. The dish is not only incredibly tasty but also beautifully presented with a play of colors – the green of the herbs, the red of the tomatoes, and the pink of the shrimp. It is a complete, balanced, and filling meal, and most importantly, it tastes delicious both warm and cold, making it an ideal candidate for taking to work, school, or a picnic.

Ingredients (17)

Servings:
2
  • Tiger prawns 200 g
  • Orzo pasta 150 g
  • Cherry tomatoes 250 g
  • Feta cheese 100 g
  • Cucumber 0.5 szt.
  • Red onion 0.3 szt.
  • Extra virgin olive oil 0.3 łyżek
  • Lemon 1.3 szt.
  • Garlic 4 ząbki
  • Fresh parsley 0.5 pęczek
  • Fresh dill 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Dried oregano 1 łyżeczka
  • Chili flakes 1 szczypta
  • ✨ Opcjonalne
  • Kapary w zalewie 3 łyżeczki
  • Almond flakes 15 g
💰 Szacowany koszt dania: ~117.70 PLN (58.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted tomatoes and garlic

1

Preheat the oven to 200°C (top and bottom heat). On a large baking sheet lined with parchment paper, spread the washed and dried cherry tomatoes and two unpeeled garlic cloves. Drizzle with one tablespoon of olive oil (about 15 ml), sprinkle with half a pinch of salt and pepper, and dried oregano. Gently mix with your hands to ensure everything is evenly coated.

Ingredients: Cherry tomatoes, Garlic, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Dried oregano
Use a standard baking tray from your oven's equipment. Lining it with parchment paper will prevent the cherry tomatoes from sticking and make cleanup easier. Do not peel the garlic for roasting - it will roast in its skin, becoming creamy and sweet.
2

Place the baking tray in the preheated oven and bake for about 15-20 minutes. The tomatoes are ready when their skin starts to crack and caramelize slightly, and they become soft. The garlic should also be soft to the touch. After baking, remove the tray and set it aside to cool slightly.

Watch the cherry tomatoes towards the end of baking to avoid burning them. Every oven heats a bit differently, so the time may vary slightly. Once baked, you can easily squeeze the garlic out of its skin.

Cooking Orzo Pasta

3

In the meantime, while the cherry tomatoes are roasting, bring about 1.5 liters of water to a boil in a large pot. When the water starts to boil, add a generous pinch of salt (about half a teaspoon). Add the orzo pasta and cook according to the package instructions, usually 8-10 minutes. The pasta should be 'al dente', meaning slightly firm in the center.

Ingredients: Orzo pasta, Salt
Use a pot with a capacity of at least 3 liters so that the pasta has room to cook freely and doesn't stick together. Salting the water is key for the flavor of the pasta.
4

Drain the cooked pasta in a colander or strainer. Immediately rinse it under plenty of cold water while stirring. This step will stop the cooking process and prevent the pasta from sticking together. Thoroughly drain the pasta of excess water and transfer it to a large bowl.

Ingredients: Orzo pasta
Rinsing pasta with cold water is very important for salads. This keeps the pasta loose. You can also drizzle it with a little olive oil to further prevent sticking.

Marinating and frying shrimp

5

Thoroughly dry the cleaned shrimp with paper towels. In a small bowl, prepare the marinade: mix 1 tablespoon of olive oil (15 ml), the zest of half a lemon, 2 raw garlic cloves pressed through a garlic press, a pinch of chili flakes, and the remaining salt and pepper. Add the shrimp to the marinade and mix well to ensure each shrimp is coated. Set aside for 10-15 minutes.

Ingredients: Tiger prawns, Extra virgin olive oil, Lemon, Garlic, Chili flakes, Salt, Pieprz czarny świeżo mielony
Use a fine grater (zester type) to zest the lemon – you only need the yellow part, the white (albedo) is bitter. Do not marinate the shrimp in lemon juice for too long, as the acid will 'cook' the delicate meat, making it tough.
6

In a large skillet, heat 1 tablespoon of olive oil (15 ml) over medium heat. When the oil is hot, add the shrimp in a single layer. Cook for about 1-2 minutes on each side, until they turn pink and opaque. Remove the cooked shrimp from the skillet immediately to avoid overcooking.

Ingredients: Tiger prawns, Extra virgin olive oil
The best option is a pan with a thick bottom that distributes heat evenly. Don't throw all the shrimp in at once if the pan is small – fry in batches. Overcooked shrimp become rubbery, so keep an eye on the frying time.

Preparation of the dressing and assembly of the salad

7

Prepare the remaining ingredients. Cut the cucumber into small cubes (about 0.5 cm x 0.5 cm). Finely chop the red onion. Also finely chop the parsley and dill. Squeeze the roasted garlic from the skins and mash it with a fork into a paste.

Ingredients: Cucumber, Red onion, Fresh parsley, Fresh dill, Garlic
Use a sharp chef's knife for precise vegetable cutting. The finer the chopped ingredients, the better they will combine in the salad.
8

In a small jar or bowl, prepare the sauce. Combine 2 tablespoons of olive oil (30 ml), the juice squeezed from half a lemon, and the paste from roasted garlic. Season with a pinch of salt and pepper. Screw the lid on the jar and shake it vigorously until the ingredients combine into a smooth emulsion. If using a bowl, mix the ingredients with a small whisk.

Ingredients: Extra virgin olive oil, Lemon, Garlic, Salt, Pieprz czarny świeżo mielony
The jar method is the fastest and most effective way to create a smooth vinaigrette. You can adjust the amount of lemon juice to your own taste preferences.
9

In a large bowl with cooked orzo pasta, add the sautéed shrimp, roasted cherry tomatoes, chopped cucumber, diced red onion, and herbs (parsley and dill). Crumble the feta cheese with your fingers directly over the bowl. If you are using optional ingredients, this is a good time to add the drained capers.

Ingredients: Orzo pasta, Tiger prawns, Cherry tomatoes, Cucumber, Red onion, Fresh parsley, Fresh dill, Feta cheese, Kapary w zalewie
Make sure the bowl is large enough to mix all the ingredients freely without spilling them. Crumbling the feta with your fingers creates irregular pieces with an interesting texture.
10

Drizzle the salad with the previously prepared lemon-garlic dressing. Using two large spoons or salad tongs, gently but thoroughly mix all the ingredients, trying not to crush the cherry tomatoes and feta. Stir from the bottom to the top until the dressing evenly coats all the elements of the salad.

Gentle mixing is key to making the salad look appetizing. Taste the salad and season with additional salt, pepper, or lemon juice if needed.
11

Transfer the finished salad to lunchbox containers. If you are using optional almond flakes, toast them in a dry pan until golden and sprinkle them over the salad just before serving to maintain their crunchiness.

Ingredients: Almond flakes
To keep the almond flakes crunchy, it's best to pack them in a small, separate container and add them to the salad just before eating. The salad can be eaten right away or chilled in the refrigerator.

Fun Fact

💡

Orzo pasta, although it looks like rice, is actually a type of pasta. Its name in Italian means 'barley', which it also resembles in shape. It is extremely popular in Greek cuisine, where it is called 'kritharaki'.

Best for

Lunch do pracy Szybki i zdrowy obiad Piknik Lekka kolacja

Tips

🍽️ Serving

The salad is best served chilled or at room temperature. To create the perfect lunchbox, place the salad in the main compartment of the container. In smaller compartments, you can add extras: a few olives, a piece of lemon to squeeze just before eating, or a portion of hummus with vegetable sticks.

🥡 Storage

The salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumber may release water, so it tastes best on the day it is prepared or the next day. It is not suitable for freezing.

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