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Mediterranean shrimp salad in a bowl.

Shrimp Orzo Salad

5 from 1 vote
Created by Mariam E.
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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad
Cuisine Mediterranean
Servings 4 Servings


For Shrimp

  • 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
  • cup kalamata olives halved
  • 3 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • Lemon wedges to garnish


  • 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.


  • 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.


Calories: 435kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 1060mg | Potassium: 320mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1584IU | Vitamin C: 57mg | Calcium: 46mg | Iron: 2mg
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