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Mediterranean Shrimp Orzo Salad with Lemon Vinaigrette

A close-up view of a bright shrimp orzo salad featuring large pink shrimp, diced cucumber, feta cheese, and fresh parsley.
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This easy shrimp orzo salad combines bright lemon flavor, fresh herbs, and salty feta for a perfect summer meal or potluck dish. It is simple to prepare and tastes great cold.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 pound raw shrimp, peeled and deveined
  • 1 tablespoon olive oil (for cooking shrimp)
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • For the Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the orzo according to package directions until al dente. Drain the orzo and rinse immediately with cold water to stop the cooking process and prevent sticking. Set aside.
  2. Season the shrimp lightly with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the shrimp to the skillet and cook for 2 to 3 minutes per side, until pink and opaque. Remove the shrimp from the heat and let them cool slightly. You can chop the shrimp into bite-sized pieces if desired.
  4. Prepare the vinaigrette: In a small bowl, whisk together the 1/4 cup extra virgin olive oil, lemon juice, Dijon mustard, and oregano. Season with salt and pepper.
  5. In a large bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, sliced red onion, feta cheese, parsley, and dill.
  6. Pour the lemon vinaigrette over the orzo mixture. Toss gently to coat everything evenly.
  7. Fold in the cooked shrimp. Taste and adjust seasoning if needed.
  8. Chill the shrimp orzo salad for at least 30 minutes before serving to allow the flavors to meld. This salad is best served cold.

Notes

  • To make this a make ahead orzo shrimp salad, prepare the vinaigrette and chop all vegetables ahead of time. Combine everything except the shrimp up to 4 hours before serving. Add the shrimp just before chilling or serving.
  • For the best flavor, use fresh lemon juice.
  • If you prefer a heartier shrimp and pasta salad, you can add 1/2 cup of canned, drained chickpeas.

Nutrition

Find it online: https://cookingbyjade.com/shrimp-orzo-salad-mediterranean-lemon-vinaigrette/