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.

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.

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.

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.

Shrimp Orzo Salad Recipe

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

Units Scale

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

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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