Lemon-Dill Shrimp With Grecian Orzo Salad Recipe

Name: Lemon-Dill Shrimp With Grecian Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR VINAIGRETTE; 1 teaspoon lemon zest; 1/4 cup lemon juice; 1/2 cup olive oil; 1 tablespoon fresh dill weed; 1 teaspoon minced garlic clove; 1/2 teaspoon kosher salt; 1/4 teaspoon ground pepper; FOR SALAD; 16 jumbo shrimp, peeled and deveined; 1 cup orzo pasta; 2 ounces feta cheese, crumbled; 3/4 cup red bell pepper, finely diced; 1/2 cup kalamata olive, pitted and quartered; 2 tablespoons green onions, thinnly sliced; 1 1/2 tablespoons oregano, finely chopped; 4 skewers

Servings: persons

FOR VINAIGRETTE
1 teaspoon lemon zest
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon fresh dill weed
1 teaspoon minced garlic clove
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
FOR SALAD
16 jumbo shrimp, peeled and deveined
1 cup orzo pasta
2 ounces feta cheese, crumbled
3/4 cup red bell pepper, finely diced
1/2 cup kalamata olive, pitted and quartered
2 tablespoons green onions, thinnly sliced
1 1/2 tablespoons oregano, finely chopped
4 skewers

1
TO MAKE THE VINAIGRETTE:.
2
In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
3
Place the shrimp in a medium bowl.
4
Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
5
TO MAKE THE SALAD:.
6
Bring a medium saucepan three-quarters full of salted water to a boil.
7
Add the orzo pasta and cook until al dente. Drain and place in a bowl.
8
Add the remaining vinaigrette and the feta cheese and toss well.
9
Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
10
Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
11
Place the shrimp directly over high heat and grill, turning once, until the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total.
12
Serve the shrimp immediately over the pasta.

979

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR VINAIGRETTE, 1 teaspoon lemon zest, 1/4 cup lemon juice, 1/2 cup olive oil, and more.

Yes, Lemon-Dill Shrimp With Grecian Orzo Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemon-Dill Shrimp With Grecian Orzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions