Garlic Shrimp & Orzo Salad Recipe

V Seward


Awarded by Country Woman's Magazine Grand Prize recipe in the "Pass the Pasta" Contest. An easy entree that’s ready in a dash. A lite salad dressing beautifully coats Orzo pasta, shrimp and colorful veggies for a flavorful meal. Feel free to add other favorite veggies—like asparagus and green beans— Make as a side dish or serve with rolls or pita bread. Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

★★★★★ 1 vote
25 Min
10 Min


1 lb
uncooked large shrimp, peeled and deveined
1/4 c
olive oil
2 clove
garlic, minced
1/4 tsp
1/4 tsp
1/4 c
white wine


3/4 c
uncooked orzo pasta
1 medium
tomato, seeded and chopped
1 small
green bell pepper, chopped
1/2 c
cucumber, seed and chopped
1/4 c
red onion, chopped
1 can(s)
2-1/4 oz black olives, diced
2 Tbsp
lemon juice, fresh
1 Tbsp
olive oil, light
1/4 tsp
1/4 tsp


1In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.
2Heat a large skillet over medium-high heat. Using a slotted spoon, remove shrimp from marinade, add shrimp to skillet; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.
3Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.

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