Published on August 1, 2018
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Spinach Orzo Shrimp Salad
1/2 cup orzo (uncooked)
1 pound medium shrimp, peeled and deveined
3 cups baby spinach, thinly sliced
16 cherry tomatoes, halved
1 cup cucumber, chopped
1/2 red onion, quartered and thinly sliced
1/4 cup kalamata olives, halved
1/2 cup packed fresh parsley, chopped
1/4 cup plus 1 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Fresh ground pepper to taste
1/2 cup crumbled feta cheese
Preheat the broiler. Bring a pot of salted water to a boil for the orzo. In a non-reactive bowl, toss the shrimp with 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and fresh ground pepper. Arrange on a foil-lined broiler pan and broil on the first side until slightly pink, about 2 minutes. Turn and broil until just cooked through, another 2 to 3 minutes. Set aside to cool.
Add the orzo to the boiling salted water and cook until al dente, about 9 to 10 minutes. Drain, rinse with cold water and set aside. Meanwhile, in a large bowl toss the spinach, tomatoes, cucumber, parsley, onion, olives, feta and remaining olive oil and lemon juice. Add the orzo and season with salt and pepper. Combine well. Divide the salad among four individual serving plates and top with the shrimp. Garnish with additional olives if desired. Hold at room temperature for 1 hour if desired, or refrigerate overnight and serve cold.