Salad with orzo pasta, spinach and shrimp
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 672, total fat 35 G., saturated fats 7 G., proteins 36 G., carbohydrates 32 G., fiber 5 G., cholesterol 238 mg, sodium 576 mg, sugar 0 G.
Calories 672, total fat 35 G., saturated fats 7 G., proteins 36 G., carbohydrates 32 G., fiber 5 G., cholesterol 238 mg, sodium 576 mg, sugar 0 G.
Orzo pasta makes this salad filling, shrimp enrich it with healthy protein without excess fat, and spinach, radishes, and cucumber add juiciness and vitamins. Before adding to the salad, toss the shrimp with olive oil and lemon juice and grill for a few minutes. Serve topped with crumbled feta and chopped fresh mint for a refreshing spring flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup orzo pasta
- 4 cups spinach, thinly sliced
- 10 medium radishes, quartered
- 1 small cucumber, peeled, seeded and thinly sliced
- Half a red onion, quartered and thinly sliced
- 1/4 cup pitted olives in oil, chopped
- 0.5 cup fresh chopped mint
- 0.5 cup fresh parsley, chopped
- 1/3 cup + 2 tablespoons freshly squeezed lemon juice
- 1/3 cup + 2 tablespoons extra-virgin olive oil
- 450 g medium shrimp, peeled and deveined
- 0.5 cup crumbled feta
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Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Bring a saucepan of salted water to a boil. Add the orzo pasta and cook until al dente, about 8 minutes. Drain, rinse the orzo pasta under cold water, and toss.
- Meanwhile, in a large bowl, combine the spinach, radishes, cucumber, onion, olives, mint, parsley, and 1/3 cup each of lemon juice and olive oil. Add the orzo pasta and season with salt and pepper to taste.
- Toss the shrimp in a bowl with the remaining 2 tablespoons lemon juice and olive oil. Place on a foil-lined baking sheet and broil until lightly pink, 1-2 minutes. Turn the shrimp over and broil until cooked through, another 2-3 minutes.
- Divide the salad among plates. Top with shrimp, sprinkle with crumbled feta cheese and black pepper to taste.
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