Lemon Shrimp Orzo Salad

Some days just call for a easy refreshing lunch and lately here in SoCal, those days are upon us.

It’s usually still a bit warm in September around here, but definitely cooling down in preparation for the Fall. Not this year. The past week has been getting warmer and warmer and hit highs of about 100 or more.

Ugh. Gross.

When it’s that hot, you don’t really want a heavy meal so that’s where this yummy concoction came from.

I pretty much just through everything together and hoped for the best. The verdict? My hubby said “This is fantastic!” So I guess it’s a winner!

Lemon Shrimp Orzo Salad

1 cup orzo, cooked to package directions
1/2 lb shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 cup corn, fresh or frozen
Cherry tomatoes, halved
1 tablespoon chopped basil
1 lemon
1/2 cup extra virgin olive oil

Cook the corn in a skillet  for a few minutes. If using frozen, make sure it is completely thawed 

Season shrimp with garlic powder and lemon pepper

Cut the tomatoes in half. I used a big handful. Just eyeball how much you want.

Chop fresh basil

Combine the corn, orzo, and tomatoes in a bowl and put in the fridge to cool.

Sauté the shrimp in a little olive oil. Until cooked through, just a few minutes on each side.

Since the shrimp doesn’t take long to cook, do this very last.

Add the shrimp to the bowl and stir. Add the olive oil, zest of the lemon and the juice of the lemon. Add the basil and stir to combine everything.

This salad was so yummy! We ate it at room temperature and the leftovers were delicious cold.

I feel like I could have added lots of other types of veggies to this and it would be so good.


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