Shrimp Orzo Salad

5 from 89 votes

Shrimp orzo salad is an easy refreshing summer recipe made with pasta, fresh vegetables and feta cheese - perfect for picnics and cookouts!

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Shrimp orzo salad is a light and vibrant summer salad filled with cooked shrimp, orzo pasta, fresh vegetables and herbs. It’s perfect for taking to a potluck, picnic or packing up for a cold lunch!

Large serving bowl of shrimp orzo salad with dill on the side

Ingredients

  • Pasta: We use orzo pasta for this shrimp salad. It’s a short grain pasta that resembles rice. You can make this with other pastas like bow tie or fusilli, but the texture of orzo and its size is perfect here.
  • Shrimp: You can use any size shrimp shrimp for this salad. If you do use large shrimp, make sure to cut it into thirds so that everything easily fits on one bite. Peel and devein them before quickly cooking with the seasonings.
  • Vegetables: Scallions, cherry tomatoes and cucumber; you can also add any other vegetables like peppers, zucchini or red onions.
  • Cheese: Greek feta cheese is crumbled into the salad to add a burst of flavor and creamy texture. Goat cheese could also be used.
  • Dill: Dill adds a wonderful freshness and works so well with the shrimp. You can use other fresh herbs like basil, parsley or cilantro if you prefer.
  • Dressing: The Mediterranean style dressing is made with shallot, balsamic vinegar, maple syrup, dijon mustard, oregano, olive oil and salt and pepper.
Ingredients to make the recipe

How to make shrimp orzo salad

  • Season the shrimp and add to a hot skillet with oil.
  • Cook until pink and fully cooked through.
2 image collage to show the shrimp before and after cooking
  1. Mix together the ingredients for the dressing in a large bowl.
  2. Add in the cooked orzo and toss to combine.
  3. Add in the cooked shrimp and rest of the salad ingredients.
  4. Toss and serve immediately or chill to cool.
4 image collage to show how to assemble the salad

Tips to make this recipe

  1. Pat the shrimp dry before seasoning and cooking it. If they have excess moisture they will steam in the pan and can develop a mushy texture.
  2. Cook the orzo in salted water. This helps to add flavor to the pasta right from the start. It should be cooked al dente so that it’s not clumpy and soggy.
  3. Rinse the orzo under cold running water. Once cooked, drain the pasta in a fine mesh sieve and then run it under cold water. This will help to stop the cooking process so that it doesn’t get overcooked. If you add the orzo to the other ingredients when warm, the shrimp can start to cook again and become chewy.
  4. Don’t over cook the shrimp. Shrimp only take two or three minutes to cook through. They are ready when they are a pink opaque color. Overcooking can result in a tough texture.

Frequently Asked Questions

Can you make it ahead of time?

This shrimp orzo salad is best served soon after it is made so that the shrimp are nice and fresh. You can leave it sitting in the fridge for a up to a day before serving and leftovers are great for a couple days.

You can prepare the dressing ahead of time, that will keep well in the fridge for a couple of weeks, and the orzo can also be cooked and cooled 3 to 4 days ahead of time, then you just have to cook the shrimp and toss everything together.

Can you make this with other protein?

Absolutely! This salad is also great with cooked or diced chicken breast. Similarly, you can easily make this vegetarian with chickpeas or as a lighter side salad by skipping the protein altogether.

Do you have to use orzo?

If you don’t have orzo, acini de pepe is a similar pasta, but slightly smaller and ditalini pasta is slightly larger. You can make this with other dried pastas if that’s what you have to hand, fusilli, penne and bow tie will all work well.

Large bowl of shrimp orzo salad with spoon inside

This shrimp orzo salad is perfect to enjoy for the summer months, whether you enjoy it as a light lunch or as a side for your favorite mains. Refreshing, tangy and so simple to make!

More summer salads:

If you try this healthy-ish feel good Shrimp Orzo Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Shrimp Orzo Salad

Shrimp orzo salad is an easy refreshing summer recipe made with pasta, fresh vegetables and feta cheese – perfect for picnics and cookouts!
5 from 89 votes
Servings 6 servings
Course Salad
Calories 381
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 8 ounces dry orzo
  • 1 pound medium-large shrimp peeled and deveined
  • 2 large scallions thinly sliced
  • 1 cup cherry tomatoes halved
  • ½ cup crumbled feta cheese
  • 2 persian cucumbers thinly sliced
  • ¼ cup chopped fresh dill

Dressing

  • ½ medium shallot minced
  • 1 ½ tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoons dried oregano divided
  • 5 tablespoons olive oil divided
  • Kosher salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it’s cooled.
  • Make the dressing. In the bottom of a large bowl, mix shallot, vinegar, maple syrup, Dijon, and ½ teaspoon oregano. Slowly stream in 4 tablespoons oil, whisking constantly. Season to taste with salt and pepper and set aside.
  • Pat shrimp dry with a paper towel. Season with remaining 1 teaspoon dried oregano, salt, and pepper on both sides.
  • Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add shrimp and cook until pink and fully cooked through, 2-3 minutes. Remove and set aside.
  • Add the cooled orzo, cooked shrimp, green onions, tomatoes, feta, cucumbers, and dill to the large bowl with the balsamic dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.

Notes

Storage: This salad is best enjoyed as soon as you’ve made it, but will keep well covered in the fridge for up to 2 to 3 days.
Make ahead: The orzo can be cooked several days ahead of time and refrigerated and the dressing can be made up to 2 weeks ahead of time.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 381kcal, Carbohydrates: 35g, Protein: 23g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 202mg, Sodium: 752mg, Potassium: 390mg, Fiber: 3g, Sugar: 5g, Vitamin A: 446IU, Vitamin C: 15mg, Calcium: 215mg, Iron: 3mg

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Large serving bowl of shrimp orzo salad with dill on the side

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Comments

  1. I tried this and my whole family loved it!!! Can’t wait to have everyone over to share this dish. We really need your cook book soon 😁

    1. Yay!! Hope they all enjoy it too. I don’t have a cook book yet, but it’s definitely something I want to work on!!

  2. my boyfriend & I are SO glad we discovered your recipes! This is the second one we’ve tried so far & it did not disappoint. The dressing was soo yummy!

  3. Soooo delish and came together quick n easy. Nice and light yet tasty and filling! Definitely a keeper!

    1. The Mediterranean style dressing is made with shallot, balsamic vinegar, maple syrup, dijon mustard, oregano, olive oil and salt and pepper.