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Garlic Shrimp & Orzo Salad

 Garlic Shrimp & Orzo Salad
I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread.—Valonda Seward, Coarsegold, California
4 ServingsPrep: 25 min. + chilling Cook: 10 min.


  • 1 pound uncooked large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup white wine
  • SALAD:
  • 3/4 cup uncooked orzo pasta
  • 1 medium tomato, seeded and chopped
  • 1 small green pepper, chopped
  • 1/2 cup chopped peeled cucumber
  • 1/4 cup chopped red onion
  • 1 tablespoon minced fresh cilantro
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


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

2 of 2

Garlic Shrimp & Orzo Salad (continued)

Directions (continued)

  • refrigerate, covered, until cold.
  • 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. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.