Tuesday, August 13, 2013

Greek Style Shrimp and Orzo Salad Recipe

First, please excuse my shameless plugging...but head on over to Facebook and "Like" my page! I promise you'll love it :) www.Facebook.com/YourCoachJess

Now, onto the real deal. That is, the recipe that you clicked on the page for. I adapted the recipe from Team Beachbody, and it's also featured on the 10 Day Challenge Nutrition Guide! The peeps on my challenge are going to be eating so deliciously on August 21st. Can't wait!

First things first, get whole wheat orzo pasta. You will honestly not be able to tell the difference. And its always great to get a little extra fiber in every meal!

Greek Style Shrimp and Orzo Pasta Salad
(Makes about 4 Servings)

1 cup, dry, whole wheat orzo pasta
2 TBSP Lemon Juice
2 TBSP Red Wine Vinegar
1 tsp. Black Pepper
1 1/2 tsp. Oregano
1 TBSP Extra Virgin Olive Oil
2 Green Onion Stalks, Chopped
12 Cherry Tomatoes, sliced in half
1/2 Cucumber, sliced into bite size pieces
16 Shrimp, (I use frozen, pre-cooked so that all I have to do is thaw them!)
Black Olives (to taste)
1 cup Feta Cheese, Low-Fat

Cook orzo according to package directions; drain and set aside. Thaw shrimp in cool water. In a medium bowl, whisk together the lemon juice, vinegar, pepper, oregano and oil. Wash and chop onion; halve tomatoes; and peel and dice cucumber. Toss all ingredients together. Serve warm, at room temperature, or cool! Tip: Don't put Feta on hot pasta unless you plan to eat it hot. Otherwise, this will stink up the fridge real nice.



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