Ingredients
1 lb large shrimp (peeled and deveined)
2 cups orzo pasta
2 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest (grated peel)
1 tsp black pepper (freshly ground)
1 tsp garlic powder
1/4 cup olive oil (extra virgin)
1 cup cherry tomatoes (halved)
1/2 cup cucumber (diced)
1/4 cup red onion (finely chopped)
1/4 cup fresh parsley (chopped)
Salt to taste
Instructions
Preheat grill to medium-high heat (375°F-400°F)
Pat shrimp dry and season with lemon zest, black pepper, 1/2 tsp garlic powder, and salt
Grill shrimp 2-3 minutes per side until pink and slightly charred
Cook orzo in boiling, salted water 7-8 minutes, drain and toss with 1 tbsp olive oil
In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, and parsley
Mix remaining ingredients: combine lemon juice, 1 tbsp olive oil, remaining garlic powder, and a pinch of salt
Drizzle vinaigrette over orzo-vegetable mix and gently toss
Add grilled shrimp on top, garnish with extra black pepper
Serve warm or chilled
Notes
Shrimp can be pan-seared if grilling isn’t available
Use pomegranate molasses instead of salt to add Mediterranean flavor
Store leftovers in airtight containers up to 2 days
Adjust acidity by adding honey or maple syrup for sweeter vinaigrette
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Snacks
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg