Why You’ll Love This Recipe
This dish combines the best of both worlds: a bright, tangy orzo salad with a creamy garlic butter shrimp topping. The orzo is cooked in bone broth for an extra layer of flavor, and the lemon dill vinaigrette adds a refreshing, citrusy kick. The garlic butter shrimp is rich and savory, complementing the lightness of the salad. With the perfect balance of freshness and indulgence, this dish is a crowd-pleaser and easy to prepare.
Ingredients
For the Orzo Salad:
- 1 cup orzo pasta
- 2 cups bone broth
- 1 tbsp olive oil (for cooking the orzo)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 4 tbsp fresh dill, divided (2 tbsp for the salad, 2 tbsp for the shrimp)
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
For the Lemon Dill Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp fresh dill (chopped)
- Salt and pepper to taste
For the Garlic Butter Shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp fresh dill, chopped
- 2 tbsp butter
- 1/4 cup white wine
- 3 cloves garlic, minced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Orzo Salad:
- Cook the Orzo: Bring a large saucepan with bone broth to a boil. Add the orzo and 1 tablespoon of olive oil. Stir occasionally and cook for 7-10 minutes or until the orzo has a firm, chewy texture.
- Make the Lemon Dill Vinaigrette: While the orzo is cooking, whisk together the olive oil, lemon juice, 2 tablespoons of fresh dill, salt, and pepper in a small bowl. Set aside.
- Combine the Salad: Once the orzo is cooked, strain and set it aside to cool. Then, in a large mixing bowl, toss the cooled orzo with cherry tomatoes, red onion, 2 tablespoons of fresh dill, crumbled feta, and the lemon dill vinaigrette. Mix gently to combine and season with salt and pepper to taste.
For the Garlic Butter Shrimp:
- Prepare the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. In a large bowl, toss the shrimp with olive oil and the remaining 2 tablespoons of fresh dill until fully coated.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes on each side, or until the shrimp turn pink and opaque.
- Make the Garlic Butter: Just before the shrimp are done, add the butter, white wine, and minced garlic to the pan. Toss the shrimp in the garlic butter for about 1 minute, making sure the shrimp are coated with the rich, flavorful sauce.
- Combine with Salad: Remove the shrimp from the pan and mix it into the prepared orzo salad.
Garnish and Serve:
- Garnish the salad with the remaining fresh dill for a burst of color and flavor. Serve immediately, and enjoy!
Servings and Timing
This recipe serves about 4 people. Preparation time is about 15 minutes, and cooking time is around 20 minutes, making it a quick and satisfying dish to prepare.
Variations
- Vegetarian Option: If you prefer a vegetarian version, you can skip the shrimp and add roasted vegetables like zucchini, bell peppers, or asparagus to the orzo salad.
- Add more protein: You can add grilled chicken or tofu to the salad as a protein alternative.
- Spicy kick: Add red pepper flakes or a chopped chili pepper to the shrimp for a little heat.
Storage/Reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The shrimp can lose some of their texture when reheated, so it’s best to store the salad and shrimp separately and serve them cold or at room temperature.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the orzo salad and shrimp separately in advance. Simply refrigerate both components and combine them right before serving.
2. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just be sure to thaw them fully and pat them dry before cooking to avoid excess moisture in the pan.
3. Can I substitute the bone broth with vegetable broth?
Yes, you can use vegetable broth as a substitute if you prefer a non-meat-based option for the orzo.
4. Can I use store-bought ranch seasoning for the salad dressing?
Yes, you can use store-bought ranch seasoning for the salad dressing if you prefer, but the homemade version adds a fresher, more customized flavor.
5. How long will the leftover garlic butter shrimp last in the fridge?
Leftover garlic butter shrimp will last for up to 2 days in the fridge, but it’s best to eat it as soon as possible for the best texture.
6. Can I use fresh garlic instead of minced garlic?
Yes, fresh garlic can be used in place of minced garlic. Simply chop the garlic into small pieces and follow the recipe as instructed.
7. Can I add cheese to the shrimp?
Yes, you can sprinkle some parmesan or feta cheese over the shrimp once they’re cooked for an added layer of flavor.
8. Can I make this recipe spicier?
Yes! You can add a pinch of cayenne pepper, chili flakes, or even fresh sliced jalapeños to the shrimp or salad for an extra spicy kick.
9. Can I use a different type of pasta instead of orzo?
Yes, you can substitute orzo with other small pasta shapes like couscous, farro, or quinoa.
10. Can I use a different vinegar instead of white wine for the shrimp?
Yes, you can substitute white wine with white wine vinegar, apple cider vinegar, or even lemon juice for a tangy twist.
Conclusion
This Lemon Orzo Salad with Garlic Butter Shrimp is a vibrant and flavorful dish that’s perfect for a quick and satisfying meal. The fresh, tangy orzo salad pairs wonderfully with the rich, buttery shrimp, creating a delicious combination of textures and flavors. Whether you’re serving it for dinner or bringing it to a gathering, this dish is sure to be a hit with everyone. Enjoy!
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Lemon Orzo Salad with Garlic Butter Shrimp
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This refreshing Lemon Orzo Salad with Garlic Butter Shrimp combines chewy orzo pasta, zesty lemon dill vinaigrette, and succulent garlic butter shrimp for a flavorful and vibrant dish. Perfect for a light lunch or dinner, this easy-to-make recipe is packed with bold flavors and textures that will impress any crowd.
Ingredients
For the Orzo Salad:
1 cup orzo pasta
2 cups bone broth
1 tbsp olive oil (for cooking the orzo)
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
4 tbsp fresh dill, divided (2 tbsp for the salad, 2 tbsp for the shrimp)
1/2 cup feta cheese, crumbled
Salt and pepper to taste
For the Lemon Dill Vinaigrette:
1/4 cup olive oil
2 tbsp lemon juice (freshly squeezed)
2 tbsp fresh dill (chopped)
Salt and pepper to taste
For the Garlic Butter Shrimp:
1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp fresh dill, chopped
2 tbsp butter
1/4 cup white wine
3 cloves garlic, minced
Instructions
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For the Orzo Salad:
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Cook the orzo: Bring bone broth to a boil in a large saucepan. Add orzo and 1 tbsp olive oil. Stir occasionally and cook for 7-10 minutes until al dente. Drain and set aside to cool.
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Make the Lemon Dill Vinaigrette: Whisk together olive oil, lemon juice, fresh dill, salt, and pepper in a small bowl. Set aside.
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Combine the salad: Toss the cooled orzo with cherry tomatoes, red onion, dill, feta, and vinaigrette. Mix gently and season with salt and pepper to taste.
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For the Garlic Butter Shrimp:
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Prepare shrimp: Toss shrimp with olive oil and fresh dill. Heat olive oil in a skillet over medium-high heat. Cook shrimp for 1-2 minutes on each side until pink and opaque.
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Make the garlic butter: Add butter, white wine, and garlic to the pan with shrimp. Toss for 1 minute until shrimp are coated in the garlic butter sauce.
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Combine and Serve:
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Add shrimp to the orzo salad. Garnish with fresh dill and serve immediately.
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Notes
Vegetarian Option: Skip the shrimp and add roasted vegetables like zucchini or bell peppers.
Protein Variation: Add grilled chicken or tofu for extra protein.
Spicy Kick: Add red pepper flakes or chopped chili pepper to the shrimp for heat.
Storage: Best enjoyed fresh, but can be stored for 2 days in an airtight container. Store shrimp and salad separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course
- Method: Stovetop, Mixing
- Cuisine: Mediterranean, American
