Anyone else watching Game of Thrones? I can’t get enough. On Sunday evenings all I want to do is eat a delicious dinner, enjoy a glass of wine and watch Game of Thrones in my PJs. While our Sunday fare usually consists of Chinese food or pizza on the couch, we had some friends over to watch the show this week and they wanted something healthy after a weekend of eating heavy food. So my challenge was laid out in front of me: make something that is still soul-warming enough for my Sunday dinner on the couch and healthy enough to satisfy our guests.
Challenge accepted. I looked back on a recipe I had seen recently on FoodieCrush, this delicious citrusy-shrimp recipe that just screamed summer to me. I modified the recipe slightly, then threw it on top of a salad loaded with arugula, orzo, roasted corn and avocado.
I served this big colorful salad alongside some burrata, proscuitto and grilled crusty bread for a complete Italian-ish summery meal. The burrata made the meal not-so-healthy but I love it, and it’s Sunday, so sue me. This would also be a great lunch item or meal prep during the week (just save the avocado until you are ready to eat).
Guys, our friends loved this salad. On Monday morning I had a text message “Game Of Thrones finale and shrimp salad at your house again Sunday?” Challenge conquered. I slayed my dragons, now I can enjoy my hearty shrimp salad while watching Daenerys ride her actual dragons (they’re real, right??).
1.5 pound peeled and deveined shrimp
4 corn on the cob, husked
2 avocados, sliced
3/4 cup raw orzo
1/2 cup fresh orange juice
1/2 fresh lemon juice, plus more for assembly
1/2 shallot, finely chopped
2 teaspoons chopped parsley
1/4 teaspoon red pepper flakes
2 garlic cloves, chopped
5 ounces arugula
- Prepare corn: Preheat oven to 400°F. Brush corn with olive oil to lightly coat and season with salt and pepper. Place on a rimmed baking sheet and bake for 35-40 minutes. Let cool and slice corn off the cob.
- Prepare orzo: Cook orzo in pot of boiling water for 10-12 minutes. Drain and set aside.
- Prepare shrimp: Whisk 1 tablespoon olive oil, orange juice, lemon juice, shallot, parsley, red pepper and garlic together. Add mixture to a large skillet over medium heat, and simmer for about 5-8 minutes until reduced by half. Add shrimp to skillet and season with salt and pepper. Cover pan and cook for about 5 more minutes until shrimp are no longer pink, stirring occasionally as needed.
- Assemble salad: On a large platter layer the arugula, orzo, corn, avocado and shrimp. Pour remaining sauce from pan over the salad, then drizzle with olive oil and squeeze some fresh lemon juice over the top. Serve immediately.