Shrimp Orzo Salad
Need a dairy free and pescatarian side dish? Shrimp Orzo Salad could be an awesome recipe to try. This recipe makes 16 servings with 199 calories, 9g of protein, and 7g of fat each. For $1.03 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have shrimp, olive oil, fresh parsley, and a few other ingredients on hand, you can make it. 77 people were glad they tried this recipe. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Orzo Salad With Shrimp and Feta, Garlic Shrimp & Orzo Salad, and Spinach-Orzo Salad with Shrimp.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1/2 teaspoon dried basil
1/3 cup chopped fresh dill
1/2 cup minced fresh parsley
3 garlic cloves, minced
1 cup finely chopped green pepper
1/4 cup olive oil
1/2 teaspoon dried oregano
1 package (16 ounces) orzo pasta
1/2 teaspoon pepper
1/3 cup chopped pimiento-stuffed olives
3/4 cup finely chopped red onion
1 cup finely chopped sweet red pepper
1 teaspoon salt
3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds
1/2 cup white wine vinegar.jpg)
Equipment:
bowl
whisk
Cooking instruction summary:
Directions Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives. In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving. Yield: 16 servings. Originally published as Shrimp Orzo Salad in Light & TastyApril/May 2006, p28 Nutritional Facts 3/4 cup equals 179 calories, 5 g fat (1 g saturated fat), 32 mg cholesterol, 297 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook pasta according to package directions; drain and rinse in cold water.
2. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives.
3. In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil.
4. Pour over pasta mixture and toss to coat. Refrigerate until serving.
Nutrition Information:
covered percent of daily need
