It has been hot here. Every day. For weeks. And the hot weather is predicted to go on for a few more days. So I have been looking to make interesting salads, as this one from yesterday; Charred Peach and Halloumi Salad.

This Shrimp and Orzo Salad with Citrus was refreshing and delicious!

Ingredients

1 cup medium- or long-grain white rice (I used ORZO.)
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
12 oz. mixed citrus (such as Cara Cara oranges, blood oranges, and/or grapefruit)
2 garlic cloves, finely grated
2 Tbsp. fresh lime juice
4 Tbsp. extra-virgin olive oil, divided
½ tsp. mild chile flakes, plus more for serving
1 lb. shrimp, peeled, deveined, tails removed (I used cooked cocktail shrimp.)
1 avocado, sliced
1 small red onion, thinly sliced
3 cups arugula

Preparation

Rinse rice in a fine-mesh sieve until water runs clear. Place in a medium saucepan; add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and 1¼ cups water. Stir well, then bring to a boil. Cover with a lid and reduce heat to lowest setting. Cook, undisturbed, 15 minutes. Remove from heat, uncover, and fluff rice with a fork. (I used Orzo.)

Meanwhile, slice an orange in half and finely grate in zest from 1 half into a large bowl. Squeeze juice from same half through a fine-mesh sieve into bowl; discard seeds (if using grapefruit, use 2 tsp. zest and 3 Tbsp. juice). Whisk in garlic, lime juice, 2 Tbsp. oil, and ½ tsp. mild chile flakes.

Meanwhile, remove peel and white pith from remaining citrus; discard. Slice citrus into ¼”-thick rounds; set aside.

Pat shrimp dry; season with salt. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Cook shrimp, tossing occasionally, until bright pink and cooked through, about 3 minutes. Transfer to bowl with dressing; toss to coat. (I barely heated the shrimp in hot oil for 30 seconds.)

Heat remaining 1 Tbsp. oil in same pan over medium-high. Add rice; press into an even layer with a spoon. Cook, undisturbed, until light golden and crisp underneath, 6–8 minutes. Divide rice among plates, arranging crisped side up.

Add avocado, onion, arugula, and reserved citrus rounds to bowl with shrimp and season with salt; toss well. Spoon over rice; drizzle any remaining dressing on top. Sprinkle mild chile flakes over.

Tonight?

“Summer Goddess Chicken Salad.”