Looking for a fresh, lively dish that fits right into a busy weeknight—yet feels like something you’d order from your favorite bistro? This Shrimp Orzo Salad is a total superstar! With plump, tender shrimp, a punchy lemon dressing, tangy feta, and crisp veggies, every forkful is a burst of sunshine. Best part? It’s incredibly fast to make—25 minutes from start to finish, no sweat. Serve it up as a main or a side, and watch it vanish!
Why You’ll Love This Recipe
- Ridiculously Quick: It comes together in under half an hour, which means dinner doesn’t have to be a major commitment.
- So Refreshing: The citrusy dressing, cooling cucumber, and fresh herbs make every bite light and zingy—perfect any time of year.
- Effortlessly Elegant: It’s simple enough for weeknight meals, but looks and tastes special enough to bring to a potluck or picnic.
- Customizable: Swap in what you have, or adjust flavors to your liking. This salad is flexible, forgiving, and oh-so-delicious.
Ingredients You’ll Need
Let’s get everything ready! Here’s what makes this salad shine, and a few tips to get the best results:
- Orzo: Short-cut pasta that brings delightful chew. Rinse after cooking to keep things light and non-sticky.
- Raw Shrimp: Opt for peeled and deveined shrimp for speed. Fresh or frozen both work; just make sure to pat dry for that perfect sear.
- Kosher Salt & Black Pepper: For seasoning both the shrimp and the dressing—layering flavor is key.
- Olive Oil: Used in both cooking and the salad dressing. Choose a good quality one; it makes a difference here.
- Lemon Juice: Essential brightness! Freshly squeezed is a must for both the shrimp and the dressing.
- Arugula: Lends a peppery bite. Baby spinach or mixed greens work well if you need a swap.
- Cucumber: Diced for an extra-crunchy, refreshing addition.
- Feta Cheese: Brings in creamy, salty tang. Don’t skimp—good feta ties everything together.
- Parsley & Dill: Chopped fresh herbs introduce vibrant, summery flavor. If you’re short on fresh, dried will do in a pinch.
- Red Wine Vinegar: Adds a subtle tang to balance the lemon and olive oil in the dressing.
- Honey: A touch of sweetness to round out the acidity.
- Garlic: Minced for mellow punch in the dressing.
Note: If you’re shrimp-averse, see the variations below for equally tasty options.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Love to play with your food? This salad welcomes creativity!
- Protein Swap: Try chicken breast, grilled salmon, or even chickpeas for a vegetarian spin.
- Extra Veggies: Toss in halved cherry tomatoes, sweet bell peppers, or blanched green beans.
- Different Greens: Replace arugula with baby spinach, romaine, or any fresh greens you have on hand.
- Cheese Switch: Goat cheese or shaved parmesan are both dreamy here.
- Add Grains: Mix orzo with cooked farro or quinoa for a hearty boost.
How to Make the Shrimp Orzo Salad
Step 1: Cook the Orzo
Start by cooking orzo pasta until just al dente. Drain it, then give it a cold rinse to halt the cooking and cool it down. Toss the orzo with a drizzle of olive oil so every grain stays loose and lovely.
Step 2: Sear the Shrimp
Pat your shrimp super dry for that golden crust. Season all over with salt and pepper. In a large skillet, heat olive oil until shimmering, then add shrimp in a single layer—don’t crowd them, or they’ll steam! Sauté for 2–3 minutes, flip, and finish for another minute or so until just pink and opaque. Transfer right away and squeeze fresh lemon juice on top for unbeatable freshness.
Step 3: Assemble the Salad
In your biggest bowl, combine cooked orzo, shrimp, peppery arugula, crisp cucumber, creamy feta, bright parsley, and dill. This is where the magic really happens.
Step 4: Make the Dressing
Whisk up olive oil, lemon juice, red wine vinegar, honey, minced garlic, salt, and pepper until smooth and glossy. Pour it right over the salad and toss, toss, toss until everything is beautifully coated. Taste and adjust for seasoning—don’t be shy with that final pinch of salt and pepper!
Step 5: Serve and Enjoy
Serve immediately, or chill it for later—this salad is just as delicious cold as it is at room temperature.
Pro Tips for Making the Recipe
- Don’t Overcook the Shrimp: They only need a couple minutes per side. As soon as they curl and turn pink, yank them off the heat.
- Cool the Orzo Well: Cold water stops the cooking and keeps the salad from turning gummy.
- Dress It Just Before Serving: For extra crispness, toss the dressing right before eating.
- Finishing Touch: Sprinkle extra herbs and a bit more crumbled feta on top just before serving. It’s worth the flourish.
How to Serve
This Shrimp Orzo Salad truly deserves center stage, but it also plays well alongside other dishes:
- Main Course: Serve piled onto platters for a satisfying dinner.
- Side Dish: A great partner to grilled meats, roasted veggies, or Mediterranean-inspired spreads.
- Light Lunch: Pack into meal prep containers for a super-satisfying desk lunch.
- Picnic Perfect: Since it’s delicious cold, this salad is ideal for picnics, cookouts, or potlucks.
Pro tip: A loaf of crusty bread and a glass of crisp white wine make this meal feel extra celebratory.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors meld and deepen, making the salad even tastier the next day.
Freezing
While it’s best enjoyed fresh, you can freeze cooked, unseasoned shrimp and cooked orzo separately if you want to meal prep. Otherwise, the salad itself isn’t ideal for freezing—a lot of those fresh elements lose their texture.
Reheating
No need to reheat! This salad is fantastic served cold. If you prefer, let it come to room temperature for 10–15 minutes before serving.
FAQs
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Can I use pre-cooked shrimp?
Absolutely! If you have pre-cooked shrimp, just give them a quick toss with a bit of olive oil, salt, pepper, and lemon juice to freshen them up. Then proceed as you would with the rest of the salad.
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Is this salad gluten-free?
Traditional orzo is made from wheat, so it’s not gluten-free. However, gluten-free orzo or even small pasta substitutes (like rice or quinoa) can be swapped in without missing a beat.
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Can I make the salad ahead of time?
You can! Assemble all parts up to a day ahead, but keep the dressing separate until just before serving. The fresh greens will stay crisp, and the salad won’t get soggy.
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What’s the best way to transport this for a potluck or picnic?
To keep everything vibrant, pack the shrimp and orzo separately from the greens and veggies, and bring the dressing in a small jar. Toss everything together right before serving for best results.
Final Thoughts
Don’t let another busy night go by without treating yourself to this Shrimp Orzo Salad. It’s insanely fast, incredibly satisfying, and so full of sunshine-bright flavor you might just make it again tomorrow. Packed with fresh veggies, protein, and zippy dressing, it makes every bite feel like a mini escape. Give this recipe a try—you’ll be coming back to it all year long!
Print
Shrimp Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This refreshing Shrimp Orzo Salad combines tender orzo pasta, juicy sautéed shrimp, crisp cucumbers, peppery arugula, creamy feta, fresh herbs, and a tangy lemon vinaigrette. It’s the perfect main-course salad for a summer lunch or light dinner, offering plenty of protein and fresh flavor in every bite.
Ingredients
For the Salad:
- 1 lb orzo
- 1 lb raw shrimp, peeled and deveined
- Kosher salt and black pepper, for seasoning shrimp
- 2 tablespoons olive oil
- Juice of 1 lemon, for squeezing over shrimp
- 2 cups arugula
- 1 cup diced cucumber
- 3/4 cup crumbled feta cheese
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped dill
For the Dressing:
- 2/3 cup olive oil
- 1/3 cup lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 cloves garlic, minced
- Kosher salt and black pepper, to taste
Instructions
- Cook the Orzo: Prepare orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Place in a large serving bowl and drizzle lightly with olive oil, tossing to coat.
- Prepare the Shrimp: Pat the shrimp dry with a paper towel and season with kosher salt and black pepper.
- Cook the Shrimp: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shrimp in a single layer, avoiding overlap. Cook for 2 to 3 minutes, flip, and cook for 1 more minute until opaque and pink. Cook in two batches if necessary. Transfer to a plate and squeeze lemon juice over shrimp.
- Assemble the Salad: In the large bowl with orzo, add the cooked shrimp, arugula, diced cucumber, crumbled feta cheese, parsley, and dill.
- Make the Dressing: In a small bowl, whisk together 2/3 cup olive oil, 1/3 cup lemon juice, red wine vinegar, honey, minced garlic, kosher salt, and black pepper until well combined.
- Toss and Serve: Pour the dressing over the salad and toss well to combine. Taste and adjust salt and pepper as needed. Serve immediately or chill before serving.
Notes
- For extra flavor, marinate the shrimp with a little lemon zest before cooking.
- You can substitute spinach or mixed greens for arugula if desired.
- The salad can be made up to a few hours ahead, but wait to add greens and dressing until just before serving to prevent sogginess.
- Use gluten-free orzo to make this salad gluten free.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 4g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 140mg
