Shrimp and Orzo Salad

Main Course
Side Dish

Recipe courtesy ofLouisiana Kitchen & Culture

Serves 4 to 6

  • 2 pounds large shrimp, peeled and deveined
  • 1 tablespoon salt, plus more to taste
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice, divided
  • 1/2 cup orzo pasta, cooked according to package directions and drained
  • 2 cups mayonnaise
  • 1/4 cup coarse grainy mustard
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon finely chopped fresh dill
  • 1/4 cup crumbled feta cheese
  • lemon wedges, for garnish

Shrimp and Orzo Salad

Click image to enlarge


Rinse shrimp in cold water. Dissolve salt in a mixing bowl with enough water to cover shrimp completely; add 1 tablespoon lemon juice and shrimp; set aside for 10 minutes.

Preheat broiler with a rack 4 inches from heat source. Drain shrimp and toss with olive oil and a sprinkle of Creole seasoning. Spread in a single layer on a rimmed baking sheet and broil, stirring once, until shrimp are just cooked through, 5 to 10 minutes depending on the size of the shrimp.

Meanwhile, combine orzo, mayonnaise, mustard, parsley, dill, and remaining lemon juice; taste and adjust seasoning as desired. Fold in shrimp and feta; serve at room temperature, or cover and chill for several hours for a cold salad. Serve with lemon wedges.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive