Roasted Shrimp and Orzo Salad

July 21, 2013

This is one of my all time favorite salads and, though it takes some time to make as far as salads go, it is TOTALLY worth the effort! It is a really handy thing to have in the fridge for a quick lunch or dinner, the portions are nicely sized so you feel full and it is just downright tasty.

12 oz. orzo pasta
2 lb. (16 to 18 count) shrimp, peeled and deveined
1/2 c. + 1 t. extra virgin olive oil, divided
2 1/2 t. salt, divided
2 1/4 t. pepper, divided
1/2 c. freshly squeezed lemon juice (from about 3 lemons)
6 green onions, minced
1 c. fresh dill, minced
1 c. fresh parsley, minced
1 hothouse cucumber, peeled, seeds removed and diced
1/2 c. red onion, finely diced
10 oz. crumbled feta cheese

Cook orzo according to package directions. While orzo is cooking preheat the oven to 400 degrees and prepare the shrimp. Place the shrimp on a sheet pan and drizzle with 1 t. olive oil and sprinkle with...
See the full directions on my site

Nutritions

Calories
1941

Sodium
15277mg
636% DV

Fat
19g
30% DV

Protein
335g
671% DV

Carbs
51g
17% DV

Fiber
30g
120% DV