We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Shrimp and Orzo Salad

Looking for a hearty main-dish salad recipe? Then check out this shrimp, pasta and veggies dinner - ready in just 30 minutes!

(0)
(0)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 4
 

Ingredients

7
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
1
(12-oz.) pkg. frozen ready-to-cook shrimp
3/4
cup frozen sweet peas
1/3
cup olive or vegetable oil
2
tablespoons white wine vinegar
1
garlic clove, minced
1/2
teaspoon salt
1/8
teaspoon pepper
1/2
cup pitted kalamata olives, quartered
1/3
cup chopped red onion
1
red bell pepper, chopped
1
Anaheim chile, seeded, sliced
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook orzo to desired doneness as directed on package, adding shrimp and peas during last 2 to 3 minutes of cooking time; cook until shrimp turn pink. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in small jar with tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well to blend.
  • 3 In large bowl, combine cooked orzo, shrimp and peas with olives, onion, bell pepper, chile and cilantro; mix well. Pour dressing over salad; toss to mix.
  • 1 Cook orzo to desired doneness as directed on package, adding shrimp and peas during last 2 to 3 minutes of cooking time; cook until shrimp turn pink. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in small jar with tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well to blend.
  • 3 In large bowl, combine cooked orzo, shrimp and peas with olives, onion, bell pepper, chile and cilantro; mix well. Pour dressing over salad; toss to mix.

EXPERT TIPS

toggle

Expert Tips

For a pretty presentation, scoop the salad into hollowed-out beefsteak tomatoes. Or, garnish the top of each salad with strips of roasted red bell peppers.

• Use a large saucepan or stockpot so the pasta can circulate freely in the water. It's also smart to use a pot quite a bit bigger than the amount of water specified, to prevent boilovers. • Use 1 quart of water for every 4 ounces of pasta. • Bring the water to a rapid boil. • Add 1/2 teaspoon of salt, if desired. • Add the pasta gradually so the water doesn't stop boiling. • Continue to boil, uncovered, stirring occasionally to prevent the pasta from sticking during cooking. • Packages suggest cooking times. Cook the pasta until it is al dente--tender but still somewhat firm. The best way to test pasta is to cool a piece under running water and then taste it. • Drain the cooked pasta in a colander. • There's no need to rinse the pasta unless it will be served cold. • If desired, immediately toss the pasta with 1 tablespoon butter, margarine or olive oil to prevent it from sticking together.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
510
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
3g,
3%
),
Cholesterol
125mg
125%;
Sodium
720mg
720%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
100%;
Calcium
6%;
Iron
25%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 1/2 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.