Shrimp Orzo Salad – Two Peas & Their Pod

This Shrimp Orzo Salad is the perfect dish for spring and summer. Orzo pasta is topped with succulent shrimp, arugula, crunchy cucumbers, creamy feta cheese, and herbs.

All of the ingredients get tossed in a fresh lemon dressing that really makes this pasta salad shine!

This is an EASY pasta salad because orzo and shrimp don’t take long to cook. This dish is super satisfying and can be served as a main dish or side dish.

Take this shrimp orzo to your next party or potluck and your friends and family will love it! The flavors are incredible. It is also a great salad to have in the fridge for a light lunch or dinner! You can’t go wrong with this delicious orzo salad.

Ingredients

• Orzo– look for orzo in the pasta aisle.
• Shrimp– use shrimp that is peeled and deveined. If you are using frozen shrimp, make sure you thaw before cooking.
• Olive oil– for cooking the shrimp and for the salad dressing.
• Lemon– for squeezing over the shrimp and for the dressing.
• Arugula– this peppery green mixes in nicely with the arugula and shrinp.
• Cucumber-I like to use an English cucumber.
• Feta cheese-crumbled!
• Herbs-parsley and dill. So fresh!
• Red wine vinegar– it gives a sweet, tangy flavor to the dressing.
• Honey– to slightly sweeten the dressing.
• Garlic– chop finely or use a garlic press. You want the garlic minced so it whisks into the dressing nicely.

How to Make Shrimp Orzo Salad

*Scroll down to the recipe card for full list of ingredients and instructions.

• Cook the orzo to al dente, according to package instructions.
• Drain, rinse with cold water, and transfer to a large serving bowl. Drizzle with a little olive oil and stir so it doesn’t stick together.

• Pat shrimp dry with a paper towel. Season with salt and pepper.
• In a large skillet, heat the olive oil over medium heat. Arrange shrimp in skillet, in a single layer, avoiding any overlap. If your skillet isn’t big enough, you can cook in 2 batches.

• Cook the shrimp for 3 minutes, flip, and cook 1 more minute.

• Transfer to a plate. Squeeze fresh lemon juice over the shrimp.

• In a large bowl, combine the orzo, shrimp, arugula, cucumber, feta, parsley and dill.

• In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic, salt, and pepper.

• Pour the dressing over the salad and toss well. Season with extra salt and pepper and serve immediately.

Variations

• You can use another small pasta if you can’t find orzo. Quinoa, farro, or couscous would also be good.
• Instead of arugula, use chopped fresh spinach or kale.
• Instead of feta cheese, use Parmesan cheese or goat cheese.
• Add in extra vegetables. Zucchini, yellow squash, mushrooms, artichokes, or peppers would be great.
• Add in pine nuts or pistachios.
• If you want to make a vegetarian salad, you can omit the shrimp and just make an arugula orzo salad.

How to Store

• Store the salad in an airtight container in the refrigerator for up to 3 days. Drizzle with a little olive oil and extra lemon juice if the salad dries out a bit.

More Orzo Salad Recipes

Find MORE SALAD RECIPES HERE!

Salads

Shrimp Orzo Salad

This orzo pasta salad is made with shrimp, arugula, cucumber, dill, parsley, feta cheese, and a simple lemon dressing. This salad is light, fresh, flavorful, and the perfect dish for spring and summertime.

For the salad:

• 1 lb orzo
• 1 lb. raw shrimp, peeled and deveined
• Kosher salt and black pepper, for seasoning shrimp
• 2 tablespoons olive oil
• Juice 1 lemon, for squeezing over shrimp
• 2 cups arugula
• 1 cup diced cucumber
• 3/4 cup crumbled feta cheese
• 1/4 cup finely chopped parsley
• 2 tablespoons finely chopped dill

For the dressing:

• 2/3 cup olive oil
• 1/3 cup lemon juice
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 2 cloves garlic, minced
• Kosher salt and black pepper, to taste

• Cook the orzo to al dente, according to package instructions. Drain, rinse with cold water, and transfer to a large serving bowl. Drizzle with a little olive oil and stir so it doesn’t stick together.

• Pat shrimp dry with a paper towel. Season with salt and pepper.

• In a large skillet, heat the olive oil over medium heat. Arrange shrimp in skillet, in a single layer, avoiding any overlap. If your skillet isn’t big enough, you can cook in 2 batches. Cook the shrimp for 2 to 3 minutes, flip, and cook 1 more minute. Transfer to a plate. Squeeze fresh lemon juice over the shrimp.

• In a large bowl, combine the orzo, shrimp, arugula, cucumber, feta, parsley and dill.

• In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic, salt, and pepper. Pour the dressing over the salad and toss well. Season with extra salt and pepper and serve.

Calories: 523kcal, Carbohydrates: 61g, Protein: 13g, Fat: 28g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 22g, Cholesterol: 17mg, Sodium: 223mg, Potassium: 270mg, Fiber: 3g, Sugar: 5g, Vitamin A: 465IU, Vitamin C: 11mg, Calcium: 129mg, Iron: 2mg

Keywords arugula, orzo, shrimp

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