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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
This vibrant dish is so quick and easy to pull together. You cook the shrimp under the broiler!
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Ingredients
- 1 tsp.
kosher salt, plus more for seasoning
- 12 oz.
orzo
- 1/2 cup
olive oil
- 1/4 cup
white wine vinegar
- 1 tsp.
dried oregano
- 2
garlic cloves, minced
Black pepper, to taste
- 2 cups
cherry tomatoes, halved
- 1 cup
pitted kalamata olives, halved
- 1 cup
crumbled feta cheese, plus more for garnish
- 1/2 cup
fresh basil, chopped, plus more for garnish
- 1
15-ounce can chickpeas, drained and rinsed
- 1/2
small red onion, diced
- 1 1/2 lb.
peeled and deveined large shrimp
Directions
- Step 1Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions for al dente. Drain and rinse under cold water until cool. Place in a large bowl; set aside.
- Step 2Meanwhile, for the dressing: Whisk the olive oil, vinegar, oregano, garlic, salt and a few grinds of pepper in a medium bowl until combined.
- Step 3Add the tomatoes, olives, feta, basil, chickpeas and onion to the orzo. Drizzle in all but 2 tablespoons of the dressing and stir to combine. Refrigerate for at least 1 hour or overnight.
- Step 4Toss the shrimp in a bowl with the reserved 2 tablespoons dressing and set aside to marinate for 10 minutes. Meanwhile, soak 6 wooden skewers in water to prevent them from scorching.
- Step 5Preheat the broiler. Thread the shrimp on the skewers, season with salt and place on a baking sheet. Broil for 2 minutes, then flip the skewers and broil until the shrimp is pink and cooked through, about 1 more minute. Top the orzo mixture with the shrimp and more feta and basil.
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