Lemony Orzo Salad With Asparagus & Shrimp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 cup orzo
  • 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
  • 1 lb. shrimp, peeled & deveined
  • 3 cloves garlic
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp coconut oil
  • 3 green onions(white and light green parts only), chopped
  • ¼ cup dill, minced
  • ¼ cup basil, minced
  • ¼ cup kalamata olives, chopped
  • ⅛ cup feta cheese, crumbled
  • salt & pepper, to taste
Instructions
  1. Bring a large pot of water to a boil over high heat.
  2. In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
  3. Season shrimp with kosher salt & freshly ground black pepper.
  4. When shrimp are almost cooked through, remove from heat and cool.
  5. Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
  6. Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
  7. Transfer well drained orzo & asparagus to large serving bowl.
  8. Add the cooked lemon & garlic shrimp.
  9. Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
  10. Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
  11. Serve topped with a sprinkle of feta cheese & kalmata olives.
  12. Season with salt & freshly ground pepper
Recipe by The Peony Life at http://thepeonylife.com/2015/08/lemony-orzo-salad-with-asparagus-shrimp/