Name: Greek Shrimp Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb shrimp (peeled and deveined); 1 1/2 cups orzo pasta; 1 cup cherry tomatoes (halved); 1/2 cucumber (diced); 1/2 cup Kalamata olives (pitted and sliced); 1/4 cup red onion (finely chopped); 1/2 cup feta cheese (crumbled); 2 tbsp fresh parsley (chopped); 1 tbsp fresh dill (optional); 2 tbsp lemon juice; 1/4 cup olive oil; 2 cloves garlic (minced); 1 tsp dried oregano; Salt (to taste); Black pepper (to taste)

Greek Shrimp Orzo Salad is a vibrant, fresh dish that combines tender shrimp, nutty orzo pasta, and classic Mediterranean flavors like cucumber, tomatoes, olives, and feta. I love how this salad is light yet satisfying, making it perfect for warm-weather lunches, dinners, or even as a side for gatherings. The tangy lemon dressing ties all the flavors together beautifully.

Why You’ll Love This Recipe

I enjoy this salad because it’s quick to prepare but full of bold, fresh flavors. The shrimp cooks quickly and stays tender, while the orzo adds a pleasant, pasta texture that soaks up the zesty dressing. It’s easy to customize with your favorite veggies or herbs, and it stores well, making it a great make-ahead meal or side dish.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp (peeled and deveined)
Orzo pasta
Cherry tomatoes (halved)
Cucumber (diced)
Kalamata olives (pitted and sliced)
Red onion (finely chopped)
Feta cheese (crumbled)
Fresh parsley (chopped)
Fresh dill (optional)
Lemon juice
Olive oil
Garlic (minced)
Dried oregano
Salt
Black pepper

directions

I cook the orzo pasta according to package instructions until al dente, then drain and rinse with cold water to cool it down.
While the orzo cooks, I season the shrimp with salt, pepper, and a little dried oregano. I sauté or grill the shrimp over medium-high heat until pink and cooked through, about 2–3 minutes per side.
In a large bowl, I whisk together lemon juice, olive oil, minced garlic, salt, pepper, and a pinch of oregano to make the dressing.
I add the cooled orzo, cooked shrimp, cherry tomatoes, cucumber, olives, red onion, feta, parsley, and dill to the bowl.
I toss everything gently to combine and coat with the dressing.
I chill the salad for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe serves about 4 to 6 people. Prep and cooking take roughly 25–30 minutes, making it perfect for a quick, healthy meal.

Variations

I sometimes swap shrimp for grilled chicken or add roasted red peppers for extra sweetness. Fresh mint or basil can replace dill for a different herbal note. For a spicier kick, I add crushed red pepper flakes or a dash of cayenne.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. This salad is best served cold or at room temperature and doesn’t require reheating.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking to avoid excess moisture.

Can I prepare this salad in advance?

Definitely. It tastes even better after a few hours or overnight in the fridge.

What type of orzo is best?

Regular orzo works well; whole wheat orzo can be used for a healthier twist.

How do I keep the feta from overpowering the salad?

I add feta gradually and taste as I go to balance the flavors.

Can I make this salad vegan?

I’ve made it without shrimp and feta, adding chickpeas or grilled tofu for protein and using a lemon-olive oil dressing.

Conclusion

Greek Shrimp Orzo Salad is a fresh, flavorful, and easy-to-make dish that captures the essence of Mediterranean cooking. The combination of tender shrimp, hearty orzo, crisp veggies, and tangy dressing always makes it a crowd-pleaser. Whether for a light lunch or a festive side, it’s a recipe I come back to time and again.