Greek Shrimp Orzo Salad

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

1. I cook the orzo pasta according to package instructions until al dente, then drain and rinse with cold water to cool it down.

2. 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.

3. In a large bowl, I whisk together lemon juice, olive oil, minced garlic, salt, pepper, and a pinch of oregano to make the dressing.

4. I add the cooled orzo, cooked shrimp, cherry tomatoes, cucumber, olives, red onion, feta, parsley, and dill to the bowl.

5. I toss everything gently to combine and coat with the dressing.

6. 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.

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