This salad brings together the bold, sun-soaked flavors of the Mediterranean in a healthy, protein-rich dish that’s both hearty and refreshing. The shrimp add a boost of lean protein, while the orzo gives it just the right amount of substance. It’s easy to make, ideal for meal prep, and delicious served warm or chilled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shrimp (peeled and deveined)
Orzo pasta
Cherry tomatoes
Cucumber
Red onion
Kalamata olives
Feta cheese
Fresh parsley
Fresh dill (optional)
Olive oil
Lemon juice
Garlic
Salt and pepper
Directions
Cook the orzo according to package instructions. Drain, rinse with cold water, and set aside to cool.
Season the shrimp with olive oil, salt, pepper, and minced garlic.
Cook the shrimp in a hot skillet over medium-high heat for 2-3 minutes per side until pink and opaque. Remove from heat and let cool.
Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, slicing the red onion, and chopping the parsley and dill.
Make the dressing by whisking together olive oil, lemon juice, minced garlic, salt, and pepper.
Combine all ingredients in a large bowl: orzo, shrimp, tomatoes, cucumber, onion, olives, and herbs.
Pour the dressing over the salad and toss to coat evenly.
Top with crumbled feta cheese and additional herbs if desired.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Servings and timing
This recipe makes about 4-6 servings. Prep time: 15 minutes Cook time: 10 minutes Chill time: 30 minutes (optional but recommended) Total time: approximately 55 minutes
Variations
Substitute quinoa or couscous for orzo for a gluten-free or different grain base.
Use grilled chicken or chickpeas instead of shrimp for alternative proteins.
Add sun-dried tomatoes or artichoke hearts for more Mediterranean flair.
Include baby spinach or arugula for a green boost.
Try a red wine vinegar dressing instead of lemon for a different tangy flavor.
Storage/Reheating
Store Mediterranean Shrimp Orzo Salad in an airtight container in the refrigerator for up to 3 days. This dish is best served cold or at room temperature, so no reheating is necessary. If leftovers seem dry, refresh with a drizzle of olive oil and a squeeze of lemon before serving.
FAQs
Can I make this salad ahead of time?
Yes, this salad is ideal for meal prep or make-ahead meals. The flavors improve as it chills.
Is orzo gluten-free?
No, traditional orzo is made from wheat. Look for gluten-free orzo alternatives if needed.
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before cooking to avoid excess moisture.
What can I use instead of feta cheese?
Goat cheese, ricotta salata, or even crumbled queso fresco can work as alternatives.
How do I keep the shrimp from overcooking?
Cook them just until pink and opaque, about 2-3 minutes per side, then remove from heat immediately.
Can I serve this salad warm?
Yes, it can be served warm or cold. It’s especially good slightly chilled after the flavors have blended.
What herbs work best in this salad?
Fresh parsley and dill are great, but you can also use basil or mint for a fresh twist.
Can I add a protein other than shrimp?
Absolutely. Grilled chicken, canned tuna, or chickpeas are great protein alternatives.
Is this salad good for potlucks?
Yes, it’s perfect for sharing. It holds up well at room temperature and is easy to transport.
How long can it sit out?
If serving at an event, keep it out no more than 2 hours, or 1 hour if it’s particularly hot outside.
Conclusion
Mediterranean Shrimp Orzo Salad is a flavorful, nutritious dish that’s perfect for any occasion. Whether you’re hosting a summer gathering, looking for a healthy lunch, or prepping meals for the week, this salad delivers freshness and satisfaction in every bite. It’s a versatile, beautiful recipe that celebrates the best of Mediterranean ingredients.
Mediterranean Shrimp Orzo Salad is a refreshing and flavorful dish combining tender shrimp, orzo pasta, fresh vegetables, olives, and feta cheese tossed in a zesty lemon-herb dressing. Perfect served warm or chilled, it’s ideal for quick dinners, meal prep, or summer gatherings.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:55 minutes
Yield:4-6 servings
Category:Salad
Method:Stovetop
Cuisine:Mediterranean
Diet:Low Fat
Ingredients
1 pound shrimp, peeled and deveined
8 ounces orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, thinly sliced
1/3 cup Kalamata olives, halved
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill (optional), chopped
3 tablespoons olive oil (plus more for shrimp)
2 tablespoons lemon juice
2 cloves garlic, minced
Salt and pepper to taste
Instructions
Cook orzo according to package instructions. Drain, rinse with cold water, and set aside to cool.
Season shrimp with olive oil, salt, pepper, and minced garlic.
Cook shrimp in a hot skillet over medium-high heat for 2-3 minutes per side until pink and opaque. Set aside to cool.
Prepare vegetables: halve cherry tomatoes, dice cucumber, slice red onion, and chop parsley and dill.
In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
In a large bowl, combine cooled orzo, cooked shrimp, tomatoes, cucumber, red onion, olives, parsley, and dill.
Pour the dressing over the salad and toss to coat evenly.
Top with crumbled feta cheese and extra herbs if desired.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
Chill before serving for best flavor.Use gluten-free orzo if needed.Grilled chicken or chickpeas can be used instead of shrimp.Refresh leftovers with olive oil and lemon juice.Best served cold or at room temperature; do not reheat.
