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A bright Mediterranean shrimp orzo salad in a white bowl with fresh lemon and herbs.
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Shrimp Orzo Salad

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 8 ounces dried orzo pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil (for cooking)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove , minced
  • 1 teaspoon dried oregano
  • 1/2 cup English cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely minced
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season shrimp with a pinch of salt and pepper.
  • Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside to cool slightly.
  • In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the dressing.
  • In a large mixing bowl, combine the cooled orzo, cooked shrimp, cucumber, tomatoes, red onion, and olives.
  • Pour the dressing over the salad and toss well to ensure even distribution.
  • Gently fold in the feta cheese, parsley, and dill.
  • Serve immediately or refrigerate for 30 minutes to allow flavors to meld.