5 from 24 votes
Shrimp Orzo Salad Recipe
This Shrimp Orzo Salad combines tender roasted shrimp, al dente orzo pasta, and fresh herbs like dill and parsley, mixed with crisp cucumber and red onion. The lemon-based dressing adds brightness, while cubes of feta cheese contribute a creamy, salty contrast. Chilling the salad allows flavors to meld, making it a refreshing choice for warm days or make-ahead meals.
Prep Time
15 mins
Cook Time
15 mins
Resting time
30 mins
Total Time
1 hr
Servings:
6
servings
Calories:
552 kcal
Course:
Salad
Cuisine:
American
Ingredients
For The Pasta:
- ¾ pound orzo (~2 cups)
- kosher salt
For The Dressing:
- ½ cup lemon juice freshly squeezed (You’ll need 3-4 lemons depending on their size)
- 3/4 cup olive oil
- 2 teaspoons kosher salt
- ½ teaspoon black pepper ground
For The Shrimp:
- 1 ½ lbs Shrimp peeled and deveined (16-18 count, large
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Salad:
- 5-6 green onions scallions, both white and green parts
- 1 cup dill chopped, fresh
- 1 cup Italian parsley chopped, fresh
- 1 English cucumber medium diced - no need to peel
- ½ cup red onion small diced
- 1 cup feta cheese cut into 1-inch cubes
Instructions
- Preheat oven to 400 degrees F.
- To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
- Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
- Pour dressing over the cooked orzo and set it aside.
- To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
- To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
- Cover and refrigerate for at least an hour for flavors to blend. Serve.
Cup of Yum
Notes
- Prepare the salad at least an hour ahead to allow flavors to meld; overnight is even better for deeper taste.
- Remove the salad from the refrigerator about 30 minutes before serving to let it reach room temperature and release flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, tasting and adjusting seasoning before serving again.
- You can customize the herb combination by substituting dill with fresh basil or oregano for different Mediterranean or Italian flavor profiles.
- Grilled shrimp can be used instead of roasted for a smoky flavor.
Nutrition Information
Calories
552kcal
(28%)
Carbohydrates
49g
(16%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Cholesterol
286mg
(95%)
Sodium
1868mg
(78%)
Potassium
476mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1602IU
(32%)
Vitamin C
37mg
(41%)
Calcium
228mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 552
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 286mg | 95% |
| Sodium | 1868mg | 78% |
| Potassium | 476mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1602IU | 32% |
| Vitamin C | 37mg | 41% |
| Calcium | 228mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.