Roasted shrimp and Harvest Grains

Roasted shrimp and Harvest Grains
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 322.7
  • Total Fat: 15.1 g
  • Cholesterol: 165.6 mg
  • Sodium: 585.1 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 23.3 g

View full nutritional breakdown of Roasted shrimp and Harvest Grains calories by ingredient
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Served cold or room temperature, a great brunch or light supper, and wonderful as leftovers. Served cold or room temperature, a great brunch or light supper, and wonderful as leftovers.
Number of Servings: 12


    1/2 package of Trader Joe's Harvest Grain mix (about 1 1/4 cups), cooked according to directions. (Can use other grain mixes, or just orzo pasta)
    1/4 c. green lentils
    2 lb. shrimp, shelled and veined
    1/2 c. fresh lemon juice
    1/2 c. good olive oil
    2 t. kosher salt
    1 t. fresh milled black pepper
    1 c. cooked whole corn (use fresh or use frozen mexican or roasted corn)
    1 c. minced scallions (use white and green parts), or red onion
    1/2 c. chopped fresh dill
    1c. chopped fresh flat leaf parsley (italian parsley)
    1 hothouse cucumber, diced (or regular cucumber with seeds removed)
    8 oz. feta cheese, crumbled
    extra white vinaigrette dressing if desired, to taste (calculations used 2 T. white balsamic)


Boil grains or pasta according to directions; cook lentils according to directions. (al dente -- you want it all still firm.) Whisk together lemon juice, olive oil, salt & pepper, and pour over the grains/pasta and lentils, all combined.

Meanwhile, place the cleaned shrimp on a baking sheet drizzled with a little olive oil and spread out in single layer. Roast (broil) 5-6 minutes, just until no longer gray. Don't overcook! (you can also use a vegetable griller and do the shrimp on the grill, if you prefer.)

Add the shrimp to the orzo and then add all the rest of the ingredients EXCEPT the feta. Let the mixture cool, then fold in feta crumbles. Refrigerate and allow flavors to blend at least an hour. Taste before serving, and add a little vinaigrette if needed. Serve at room temperature.

Serving Size: Makes about 22 cups, cooked (one serving = 1 cup, for calorie calc.)

Number of Servings: 12

Recipe submitted by SparkPeople user WENDYKSHANK.

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