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Mediterranean Orzo Shrimp Salad by @thebalancedbite

Posted by Fernanda Catalan on
Mediterranean Orzo Shrimp Salad by @thebalancedbite

There's nothing like summer spent on the Mediterranean... but when quarantine strikes, you might as well bring the Mediterranean to your kitchen with this fresh & bright Mediterranean Orzo Shrimp Salad by @thebalancedbite. 


  • 16 jumbo shrimp, deveined and peeled
  • ¼ cup whole wheat orzo
  • 4 tbsp + 2 tsp O-Live & Co. Organic Extra Virgin Olive Oil, divided
  • 1 tbsp smoked paprika
  •  1 lemon, juiced & divided
  • ½ cucumber, chopped
  • 1 cup cherry tomatoes, sliced
  • ½ medium bell pepper, cored and chopped
  • 2 oz feta cheese, crumbled
  • 1 tbsp minced shallot
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped parsley, divided
  • Salt and pepper, to taste


  1. Bring a medium pot of water to a boil (salt as needed). Add orzo and cook for about 8-10 minutes, or until it has a firm and chewy texture. Drain and set aside. 
  2. Pat shrimp dry with a paper towel. In a medium bowl, combine smoked paprika, juice from ½ lemon, and 2 teaspoons O-Live & Co. Organic EVOO. Add shrimp to bowl and mix well to coat the shrimp with the spice mixture. 
  3. Heat a large pan over medium heat. Cook the shrimp for 1-2 minutes on each side, or until it is opaque and cooked through. Make sure the shrimp lies flat on the pan. Cook in batches if needed. Remove from heat. 
  4. Lemon Vinaigrette: Soak minced shallot in white wine vinegar. Combine and mix 4 tablespoons O-Live & Co. EVOO, juice from remaining ½ lemon, minced shallot, white wine vinegar, and 1 tablespoon of chopped parsley in a small bowl. Season with salt and pepper to taste. 
  5. Assemble the salad: In individual bowls, combine cucumbers, cherry tomatoes, feta cheese, shrimp, and orzo. Drizzle desired amount of vinaigrette over salad. *
  6. Garnish with remaining parsley. Serve and enjoy!

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