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5.0 from 36 votes

Shrimp Orzo Salad Recipe

This Shrimp and Orzo Salad is easy to make & ready in 30 min. It is flavored with feta and fresh herbs and drizzled with a simple and quick lemon vinaigrette. A Barefoot Contessa recipe, it can be served as a great side dish, lunch, or light dinner.

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 ground black pepper
For The Shrimp:
  • 1 ½ lbs large shrimp peeled and deveined (16-18 count)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
For The Salad:
  • 5-6 green onions scallions, both white and green parts
  • 1 cup fresh dill chopped
  • 1 cup fresh Italian parsley chopped
  • 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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
  4. Pour dressing over the cooked orzo and set it aside.
  5. 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.
  6. 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.
  7. Cover and refrigerate for at least an hour for flavors to blend. Serve.

Notes

  • :
  • Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
  • : Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
  • : This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
  • depending on how much you want to make.
  • During the summertime, give this recipe a smoky note by
  • .
  • Not a fan of dill?
  • with fresh basil for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
  • .
  • Make it a day ahead: Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
  • Serving: Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
  • Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
  • Taste as you go: The amount of salad you use depends on the saltiness coming from your feta. Be sure to taste it as you put the salad together and add more if necessary.
  • You can easily double or halve this recipe depending on how much you want to make.
  • During the summertime, give this recipe a smoky note by using grilled shrimp instead of baked shrimp.
  • Not a fan of dill? You can do away with dill entirely or substitute it with fresh basil for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
  • If you prefer fewer herbs, substitute them for finely chopped romaine.

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 (14%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1602IU (32%) Vitamin C 37mg (41%) Calcium 228mg (23%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

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.