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Patient-Powered Recipes | Spinach Orzo Shrimp Salad

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Published on August 1, 2018

Disclaimer: The following programs are recipes submitted by patients and care partners. This program is not a substitute for medical advice. Please remember the opinions expressed are not necessarily the views of our sponsors, contributors, partners or Patient Power.

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.

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