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| INGREDIENTS |
| 1 lb. |
orzo pasta |
| 8 oz. |
fresh baby spinach, washed |
| 1 |
small red onion, chopped |
| 1 |
English (seedless) cucumber, diced |
| 2 lb. |
extra large raw shrimp, peeled & deveined |
| ⅓ cup plus 1 tbsp. |
olive oil |
| |
kosher salt & pepper to taste |
| ⅓ cup |
fresh lemon juice |
| 4 oz. |
crumbled goat cheese |
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| RECIPE |
- Preheat oven to 400ºF.
- Cook orzo according to package directions and drain.
- Transfer to a large mixing bowl.
- Toss with spinach, red onion, and cucumber. Set aside.
- Toss shrimp with 1 tablespoon olive oil, kosher salt, and pepper.
- Spread shrimp out in single layer on a rimmed baking sheet.
- Roast for exactly 5 minutes. Set a timer to avoid overcooking.
- In a small bowl, whisk together ⅓ cup olive oil, lemon juice, salt and pepper.
- Pour over orzo mixture.
- When shrimp comes out of the oven, add to salad.
- Toss well and top with crumbled goat cheese.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups salad
NUMBER OF SERVINGS:
6-8
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| NUTRITION FACTS |
| |
| Calories |
467 |
|
| Total Fat |
16 g |
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| Sodium |
34 mg |
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| Total Carbohydrates |
48 g |
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| Fiber |
1 g |
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| Protein |
27 g |
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