Prep Time:20 minInactive Prep Time:1 hr 0 minCook Time:15 minLevel:
Easy
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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Serving Size: 1 recipe (1252g) | ||
Recipe Makes: 0 | ||
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Calories: 2619 | ||
Calories from Fat: 1379 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 153.2g | 204 % | |
Saturated Fat 62.1g | 311 % | |
Monounsaturated Fat 69.5g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 551.1mg | 170 % | |
Sodium 4088.3mg | 141 % | |
Potassium 1868.2mg | 49 % | |
Total Carbohydrate 226.6g | 67 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 222.3g | ||
Protein 91.6g | 131 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2619
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