Fitness / September 14, 2024

Shrimp Orzo Salad

Summery and oh-so-tasty! This Shrimp Orzo Salad is a bowl full of delight.

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Craving summertime vibes? Then you might just need this Mediterranean classic in your life. This shrimp orzo salad is bursting with garden-fresh flavors. It’s light and oh-so-fresh with a seafood twist. The cooling cucumber, zesty lemon, and fresh dill blend just right. Meanwhile, the feta crumbles and orzo pasta provide density and richness, resulting in a versatile dish, ideal for an easy lunch or light dinner.

Now look at that flavor, color, and crunch! This summery salad blossoms once chilled, allowing all the flavors to meld together. I also love how easy it is to customize the recipe with added vegetables, like zucchini, yellow squash, or broccoli florets.

For a vegan version, use plant-based feta and your favorite protein substitute, such as cooked eggplant, mushrooms, or tofu. To make it gluten-free take a look at chickpea orzo, cassava orzo, or other gluten-free versions which work perfectly with this dish.

Is Shrimp Orzo Salad Healthy?

This shrimp orzo salad is a flavorful and healthy dish. Fresh ingredients like lemon juice, garlic, parsley, and dill enhance the taste, making it delicious and nutritious. Shrimp contains antioxidants and omega-3 fatty acids, while the cooling crunch from the cucumber and tomatoes delivers a textured bite full of vitamin C, vitamin A, and minerals like potassium, magnesium, copper, and phosphorus.

Alternative Dressing options…

This salad uses a simple dressing of olive oil and lemon juice, but you can try other options too. Consider this Greek or Mediterranean Salad Dressing. Both will work well with the shrimp, veggies, and orzo. You could also try this vibrant Green Goddess dressing with smooth avocado, herbs, and a touch of lemon juice.

INGREDIENTS

8 oz orzo pasta
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 English cucumber, diced
1/2 cup feta cheese, crumbled
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

INSTRUCTIONS

Cook

Prepare orzo and shrimp.

Combine

Mix orzo, shrimp, vegetables, and herbs in a bowl.

Dress

Whisk dressing and toss with salad.

Devour!

FAQs & Tips

How to Make Ahead and Store

This is a fairly quick recipe to assemble, but if you want a head start, you could always prep your cherry tomatoes and cucumbers a day ahead, and the dressing can be made up to 72 hours in advance. Just store them in airtight containers in the fridge until needed. Once you’ve put your orzo salad together, leftovers will stay fresh for up to 3 days in the refrigerator in an airtight container.

Use fresh feta…

When a recipe calls for feta, I recommend purchasing the cheese in its most fresh state, sitting in a watery bath. It’s not pre-shredded or crumbled. Trust me on this—you can really taste the difference.

Serving Suggestions

This salad would be great with Grilled Avocados with Feta Tahini Sauce. For a beautiful presentation, you can even stuff the avocado halves with the orzo. This salad can be enjoyed as a main course and finished with a nice Fruit Soup for dessert.

For another colorful summer-inspired dish, try this Summer Maple Lime Watermelon Zoodle Bowl. It’s mighty beautiful if you ask me and loaded with bright, fresh flavors and plant-based protein, making it oh-so-yummy!

Shrimp Orzo Salad

Refreshing & light. Summery and oh so tasty! Shrimp Orzo Salad, a bowl full of delight.

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 333kcal

Author Vendela Raquel

Ingredients

8 oz orzo pasta
1 lb shrimp peeled and deveined
1 cup cherry tomatoes halved
1 English cucumber diced
1/2 cup feta cheese crumbled
1/4 cup fresh dill chopped
1/4 cup fresh parsley chopped
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Cook orzo in boiling salted water until al dente, about 8-10 minutes; drain and rinse under cold water.
In a skillet over medium heat, cook the shrimp with a bit of olive oil, salt, and pepper until pink and opaque, about 2-3 minutes per side.
In a large bowl, combine cooked orzo, cooked shrimp, cherry tomatoes, cucumber, feta cheese, dill, and parsley.
Whisk together olive oil, lemon juice, salt, and pepper; pour over the salad and toss to combine.