Fresh, zesty, and just the right amount of sweet – this Honey Citrus Shrimp Orzo Salad is the summer salad you didn’t know you needed. Light enough for hot days, yet satisfying and full of bold Mediterranean flavors.
Ingredients:
1/2 lb shrimp, deveined
1 tbsp Papa Palermo Avocado Oil
2 tsp Papa Palermo Wildflower Honey
1 clove garlic, minced
Zest of 1/2 lemon
Papa Palermo Mediterranean Sea Salt
1/2 tbsp Papa Palermo Extra Virgin Olive Oil
1/2 tbsp Papa Palermo Balsamic Vinegar
Juice of 1/2 lemon
Papa Palermo Black Peppercorns
1 cup orzo, cooked
1 cup arugula, roughly chopped
Cooked shrimp (from above)
1 Persian cucumber, diced
1/2 cup heirloom grape tomatoes, halved
1/4 cup fresh basil
Instructions:
1. Toss shrimp with avocado oil, honey, minced garlic, lemon zest, and salt.
2. Cook on medium-high heat, flipping once, for about 4–5 minutes until just cooked through.
3. In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper to create your dressing.
4. Add cooked orzo, arugula, shrimp, cucumber, tomatoes, and basil to the bowl.
5. Toss everything together until well coated.
6. Serve fresh and enjoy — perfect for summer lunches or outdoor dinners!
