This recipe is extremely easy, light, yet full of proteins and salty goodness!
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Serves: 2-3
Prep Time: 10min
Cook Time: 20min
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Mise En Place:
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1 cup dry orzo pasta
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1 tablespoon salted butter
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1/4 cup fresh basil, chopped
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1 block feta cheese, patted dry, and sliced thick
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3 tbsp cornstarch
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olive oil
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5 cloves of garlic (reserve 1 for tzatziki sauce)
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1 tsp smoked paprika
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1/4 tsp dry pepper flakes
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1 red Bell pepper
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Gresh thyme
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lemon juice and zest (1 lemon to get both)- Reserve 2 tbsp for tzatziki
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1 cup plain greek yogurt
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1/4 cucumber cubed or sliced
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1/2 cup of fresh herbs (your choice)
How To Make:
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1. Cook orzo as the package states. Strain and keep aside with olive oil drizzled and mixed with fresh basil.
2. Add feta to a bowl with corn starch. Toss corn starch and feta until feta is fully covered.
3. Heat oil in a medium sized pre-heated skillet. Add feta to cook for about 1-2 minutes on each side until golden brown. Remove onto a side plate.
4. Add bell peppers, garlic, paprika, red pepper flakes, thyme, lemon zest, and salt
5. Cook until they begin to blacken.
6. Coat shrimp in oil, salt, red pepper flakes and herbs. Cook until charred on either side and pink throughout. Place away from heat into a side bowl.
7. To make tzatziki, add greek yogurt, 3 tbsp lemon juice, salt to taste, 1 garlic clove minced to a small bowl and mix. Add extra salt or lemon juice if needed.
8. Line plate with tzatziki, top with orzo, cucumbers, peppers, feta, shrimp and bell peppers. Add 3 branches of thyme to top. Enjoy! Mix items in the tzatziki to eat.
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