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Shrimp Orzo Salad is light and refreshing but really packs a flavor punch. It only takes a few minutes to prepare, and it’s make-ahead friendly so that you can bring it for lunch all week long. The succulent shrimp are what make this Shrimp orzo salad incredible.
Shrimp orzo salad is loaded with shrimp and topped with a lemony dressing. This garden fresh Mediterranean shrimp salad is filled to the brim with veggies making this a healthy option for a light lunch but filling enough to serve as a main dish. Orzo salad with shrimp is an herby, protein-packed feel good meal that’s sure to be a crowd-pleaser.
If you love orzo, try my Greek Orzo Salad or Lemon Chicken Orzo Soup.
Why You’ll Love This Lemony Shrimp Orzo Pasta
- It’s light and delicious. This Mediterranean shrimp salad not only tastes great, but it is also food you can feel good about eating.
- It’s customizable. Swap the vegetables with your seasonal favorites for a customized salad.
- It’s fast. From start to finish, you can prepare this recipe in about 30 minutes.
Shrimp Orzo Ingredients
For the Shrimp
- Shrimp: purchase large shrimp that’s been peeled and deveined and still has the tail on.
- Olive Oil: use any light, neutral-flavored oil.
- Seasoning: combine crushed red chili flakes, salt and black pepper.
Lemon Salad Dressing
- Olive Oil
- Lemon Juice: use freshly squeezed lemon juice for the best flavor.
- Seasoning: combine dried oregano, salt and black pepper
For the Orzo Salad
- Orzo: cooked according to the package instructions. You can substitute quinoa or rice for a gluten-free substitute.
- Bell Pepper: diced red pepper adds color and sweetness, but you can use any color of pepper.
- Cucumber: if desired, you can peel and remove the seeds.
- Red Onion: red onion is sweet and perfect for eating raw, but you can use any onion you have on hand.
- Kalamata Olives: be sure to remove any pits and cut the olives in half.
- Herbs: fresh parsley and fresh dill add a nice flavor to the salad.
- Lemon Wedges: to garnish.
How To Make Shrimp Orzo Salad
- Marinate the shrimp. Season the shrimp with olive oil, red chili flakes, salt, and pepper. Marinate for at least 15 minutes.
- Cook the shrimp. Heat a grill pan, add the shrimp, and cook it for 4-5 minutes until it turns pink and oblique. Once done, transfer the shrimp to a plate and set it aside.
- Prepare the orzo salad dressing. In a small bowl, prepare the dressing, whisk the olive oil, lemon juice, oregano, salt, and pepper.
- Cook the orzo. Meanwhile, cook the orzo according to the package instructions. Add the cooked orzo and about 3 tablespoons of prepared dressing and transfer it to a serving platter.
- Build the salad. Top them with bell pepper, cucumber, red onion, olives, parsley, dill, and cooked shrimp. Pour the remaining dressing over the salad and mix.
- Garnish and serve. Garnish the salad with lemon wedges and serve immediately.
Tips To Make the Best Orzo Salad with Shrimp
- If using frozen shrimp, thaw completely before continuing with the recipe.
- Pat the shrimp dry with paper towels before adding the seasoning.
- Preheat the grill pan before cooking the shrimp.
- Shrimp cook quickly, so don’t walk away. Shrimp will be pink and translucent and curl slightly when they are done.
- Rinse the cooked orzo under cold water to stop the cooking process and cool it down before adding it to the salad.
- Love cheese? Sprinkle on some crumbled feta cheese before serving.
- Stir in cherry tomatoes for more flavor.
- Use fresh herbs. They add color and flavor to this recipe.
Frequently Asked Questions
Orzo is pasta and is not gluten free. To make this salad gluten free, you will need to swap the pasta for rice, quinoa, cauliflower rice or a gluten free pasta.
Yes. You can marinate the chicken, grill it, and add it to the salad in place of the shrimp. Alternately, you can use shredded rotisserie chicken that has been tossed with some of the marinade.
I love to make this salad early in the week and pack individual portions to take for lunch. If you want to prepare this for guests, you can make the salad in advance and add the shrimp just before serving, so they taste juicy and fresh.
Leftover shrimp salad can be stored in an airtight container for up to 3 days. This salad makes a perfect make-ahead lunch option.
Freezing this salad is not recommended.
Shrimp Orzo Salad is a delightful meal in itself but feel free to serve it with Creamy Homemade Tomato Soup, Easy Spanakopita Triangles or a Vegetarian Cauliflower Pita Wrap.
More Shrimp Salad Recipes
- Easy Shrimp Salad
- Shrimp Lettuce Salad
- Shrimp Pineapple Salad
- Shrimp Fajita Pasta Salad
- Southwest Shrimp Quinoa Salad
- Mexican Shrimp Taco Salad Recipe
I hope you enjoy all the recipes I share with you, including this delicious Shrimp Orzo Salad recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Shrimp Orzo Salad
Ingredients
For Shrimp
- 1½ lb. large shrimp, peeled and deveined, tail ON
- 2 tablespoon olive oil
- ½ teaspoon crushed red chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
For Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
For Salad
- 8 oz. orzo
- 1 cup red bell pepper, diced
- ¾ cup cucumber, diced
- ½ cup red onion, diced
- ⅓ cup kalamata olives halved
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- Lemon wedges, to garnish
Instructions
- Season the shrimp with olive oil, red chili flakes, salt, and pepper. Marinate for at least 15 minutes.
- Heat a grill pan, add the shrimp and cook the shrimp for 4-5 minutes until it turns pink and oblique. Once done, transfer the shrimp to a plate and set it aside.
- In a small bowl, prepare the dressing, whisk the olive oil, lemon juice, oregano, salt, and pepper.
- Meanwhile, cook the orzo according to the package instructions. Add the cooked orzo and about 3 tablespoons of prepared dressing and transfer it to a serving platter.
- Top them with bell pepper, cucumber, red onion, olives, parsley, dill, and cooked shrimp. Pour the remaining dressing over the salad and mix.
- Garnish the salad with lemon wedges and serve immediately.
Notes
- If using frozen shrimp, thaw completely before continuing with the recipe.
- Pat the shrimp dry with paper towels before adding the seasoning.
- Preheat the grill pan before cooking the shrimp.
- Shrimp will be pink and translucent and curl slightly when they are done.
- Rinse the cooked orzo under cold water to stop the cooking process and cool it down before adding it to the salad.
- Love cheese? Sprinkle on some crumbled feta cheese before serving.
- Stir in cherry tomatoes for more flavor.
- Use fresh herbs. They add so color and flavor to this recipe.
