Garlic Shrimp and Orzo Salad Part 2

Recipe submitted by Freeman Health Dietitian Haley Brannan

Garlic Shrimp and Orzo Salad

  • 1 pound large shrimp, peeled and deveined
  • ¼ cups olive oil
  • 2 garlic cloves, minced
  • ¼ tsp. salt
  • ¼ tsp pepper
  • ¼ cup white wine vinegar


  • ¾ cup uncooked orzo pasta
  • 1 medium tomato, seeded and chopped
  • 1 small green bell pepper, chopped
  • ½ cup chopped peeled cucumber
  • 1.4 cup chopped red onion
  • 1 Tbsp. mined fresh cilantro
  • 1 can (2-1/4 ounces) sliced black olives, drained
  • 2 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. pepper

1: In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.

2: Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; 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.

3: Cook 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.