Seaside Barefoot Contessa Shrimp Orzo Salad Recipe

A barefoot contessa shrimp orzo salad bursts with Mediterranean magic, promising a flavor explosion that’ll transport you to coastal bliss.

Imagine sun-drenched shores where seafood and pasta dance in harmonious delight.

Succulent shrimp nestle among tender orzo, creating a symphony of textures that sing summer’s sweetest melody.

Vibrant vegetables crunch with Mediterranean spirit, adding layers of freshness to every forkful.

Zesty herbs and light seasonings transform this dish from simple to spectacular, making it a crowd-pleaser for any gathering.

Effortless elegance meets culinary creativity in this one-pot wonder that celebrates seasonal ingredients.

Let this salad be your ticket to a delicious Mediterranean escape.

Instructions for Barefoot Contessa Shrimp Orzo Salad

• Fire Up the Oven

Crank the oven to a sizzling 400°F, creating the perfect hot zone for transforming shrimp into golden delights.

• Craft Zesty Orzo Base

Boil water with a pinch of salt and cook orzo until it’s perfectly tender. Drain and toss with a vibrant dressing of lemon juice, olive oil, salt, and pepper while still warm.

• Transform Shrimp into Golden Treasures

Massage shrimp with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 5-6 minutes until they curl and turn a beautiful pink.

• Build Mediterranean Magic

Marry the roasted shrimp with the orzo base. Sprinkle in scallions, dill, parsley, cucumber, red onion, and crumble feta cheese throughout. Season generously with salt and pepper.

• Let Flavors Dance

Give the salad time to mingle and develop depth. Let it rest at room temperature for an hour or chill overnight. If refrigerated, allow 15-20 minutes to warm up before serving, releasing its full Mediterranean charm.

Variations for Shrimp Orzo Salad

• Swap proteins easily by replacing shrimp with grilled chicken or seared salmon for a different Mediterranean twist.
• Experiment with fresh herbs like mint, oregano, or basil to create unique flavor combinations that elevate the salad's taste profile.
• Add red pepper flakes, a dash of harissa, or diced jalapeños to introduce a zesty kick that transforms the dish's overall heat level.
• Double the recipe and store in airtight containers for up to 3 days, allowing flavors to develop and creating an effortless grab-and-go lunch option that saves time during busy weeks.

Serving Barefoot Contessa’s Orzo Salad

• Serve Chilled for Summer Bliss: Chill this Mediterranean orzo salad in the refrigerator for a refreshing lunch or light dinner perfect for hot days.
• Picnic Perfect Protein Punch: Pack this salad in portable containers for outdoor gatherings, beach trips, or quick work lunches that deliver incredible flavor and nutrition.
• Elevate with Wine Pairing: Complement the zesty shrimp and feta flavors with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio for a sophisticated dining experience.
• Transform into Gourmet Appetizer: Serve small portions in elegant shot glasses or mini bowls as a delightful starter for dinner parties or Mediterranean-themed events.

Storing the Shrimp Orzo Salad Efficiently

• Meal Prep Magic: Cook orzo and roast shrimp up to 2 days ahead, storing separately in airtight containers for maximum freshness and convenience.
• Chill and Thrill: Refrigerate the entire salad for up to 3 days, allowing Mediterranean flavors to meld and intensify with each passing hour.
• Smart Storage Strategy: Keep feta and fresh herbs separate until serving to maintain crisp textures and prevent soggy ingredients.
• Serving Temperature Secrets: Remove salad from refrigerator 15-20 minutes before serving, letting ingredients reach a perfect room temperature that highlights delicate seafood and herb flavors.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 450 kcal

Servings: 5

Barefoot Contessa Shrimp Orzo Salad Ingredients

• Orzo: Choose a high-quality, bronze-cut pasta for better sauce absorption and authentic texture.

• Shrimp: Select fresh, wild-caught shrimp with firm, translucent flesh and sweet ocean aroma.

• Scallions, Dill, Parsley: Pick bright green herbs with crisp leaves and no wilting.
• Cucumber: Choose firm, dark green cucumber with minimal seeds.
• Red Onion: Select onion with smooth, shiny skin and no soft spots.

• Olive Oil: Opt for extra virgin cold-pressed for robust Mediterranean flavor.
• Lemon: Pick bright yellow, heavy citrus with smooth skin indicating juiciness.
• Kosher Salt, Black Pepper: Use freshly ground for maximum flavor intensity.

• Feta Cheese: Select authentic Greek feta with tangy, creamy profile and slight crumble.

Tools Used in Shrimp Orzo Salad Recipe

• Large Pot: Perfect for boiling orzo with plenty of room.
• Whisk: Essential for blending dressing ingredients smoothly.
• Mixing Bowl: Ideal for tossing orzo with zesty dressing.
• Baking Sheet: Helps roast shrimp evenly and quickly.
• Cutting Board: Great for chopping herbs, cucumber, and onions.
• Sharp Knife: Needed for precise vegetable and herb chopping.
• Colander: Excellent for draining orzo after cooking.
• Measuring Spoons: Useful for accurate seasoning measurements.
• Serving Bowl: Provides a beautiful presentation for the Mediterranean salad.
• Spatula: Helps gently fold ingredients together without breaking delicate components.

Vibrant Barefoot Contessa Shrimp Orzo Salad Recipe

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4.7 from 16 reviews

• Total Time: 20 minutes
• Yield: 5 1x

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Description

Ina Garten’s shrimp orzo salad delivers Mediterranean coastal charm with zesty herbs and succulent seafood. Fresh ingredients blend seamlessly, creating a light, refreshing dish perfect for summer gatherings.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) shrimp, peeled and deveined
• ¾ lb (340 g) orzo pasta
• ¾ lb (340 g) feta cheese, large diced
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• ½ cup (120 ml) freshly squeezed lemon juice (3 lemons)
• ½ cup good olive oil
• 2 tsps kosher salt
• 1 tsp freshly ground black pepper

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Instructions

1. Preparation: Preheat oven to 400°F and position a baking sheet for roasting shrimp, ensuring even heat distribution.
2. Orzo Cooking: Boil salted water and cook orzo until perfectly al dente, stirring intermittently to prevent clumping, then drain in a colander.
3. Vinaigrette Creation: Whisk together lemon juice, extra virgin olive oil, kosher salt, and cracked black pepper to craft a vibrant, zesty dressing.
4. Shrimp Roasting: Pat shrimp dry, drizzle with olive oil, season with salt and pepper, then arrange in a single layer on the preheated baking sheet and roast until pink and slightly curled.
5. Salad Assembly: Toss warm orzo with vinaigrette, then gently fold in roasted shrimp, scallions, fresh dill, parsley, cucumber, and red onion to create a harmonious Mediterranean-inspired mixture.
6. Finishing Touch: Sprinkle crumbled feta cheese over the salad, delicately mixing to ensure even distribution of ingredients.
7. Flavor Melding: Allow salad to rest at room temperature for one hour or refrigerate overnight, bringing to a slight room temperature before serving to maximize flavor complexity.

Notes

• Maximize Flavor Infusion: Toss warm orzo with vinaigrette immediately after cooking to help pasta absorb zesty lemon and olive oil notes more effectively.
• Perfect Shrimp Roasting: Watch shrimp closely during cooking; they turn pink and curl quickly, taking just 5-6 minutes to prevent overcooking and maintain tender texture.
• Strategic Resting Time: Let salad sit at room temperature for one hour before serving to allow ingredients to blend and develop deeper, more complex flavor profiles.
• Cheese and Herb Tip: Add feta and fresh herbs last to preserve their bright, delicate textures and prevent wilting or becoming soggy in the salad.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling, Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 150 mg