Shrimp and Orzo Salad with Roasted Vegetables

shrimp recipe


2 cups Orzo, cooked

1 pound Shrimp

1/4 cup Lemon Juice, divided in half

2 tablespoons Red Wine Vinegar

1/4 cup plus 2 tablespoons  Extra Virgin Olive Oil

1 Red Onion, cut into wedges

1 Red Bell Pepper, cut into 1” pieces

1 Green Bell Pepper,  cut into 1” pieces

1 Yellow Bell Pepper,  cut into 1” pieces

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

3 Garlic cloves, crushed

1/4 cup Pine Nuts, toasted

1/2 cup Feta Cheese, crumbled

2 tablespoons Fresh Dill, picked, plus more for garnish


Preheat oven to 375 degrees Fahrenheit.

On a baking sheet, toss vegetables with 2 tablespoons olive oil, salt, pepper, and garlic cloves.  Roast in the oven until tender and slightly browned, about 25-30 minutes. Let cool.

Bring a large pot of salted water to a boil.  Add half of the lemon juice and shrimp.  Once it returns to a boil, boil for 2-3 minutes until the shrimp turn pink.  Drain and let cool.  Once the shrimp are cool, peel away the shell and tail before adding them to the salad.

In a large bowl, whisk together remaining lemon juice, red wine vinegar, and 1/4 cup olive oil. Toss with orzo, roasted vegetables, pine nuts, feta, and dill. Top with poached shrimp and extra dill.