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This bright and refreshing Shrimp Orzo Pasta Salad combines orzo pasta, juicy lemon-marinated shrimp, crisp cucumbers, fresh herbs, arugula and creamy feta cheese. Perfect as a light lunch, weeknight dinner, or make-ahead meal, this salad is full of flavor and comes together in just 30 minutes.
If you are looking for a fresh, flavorful meal that comes together quickly, this Shrimp Orzo Pasta Salad is the perfect meal. It mixes orzo with lemony shrimp, fresh vegetables and herbs, creamy feta cheese and a light lemon dressing. I was inspired years ago by an Ina Garten Shrimp Orzo Salad I had at a friend’s house. I knew I had to recreate it at home!
You might know by now my love for orzo recipes like this Lemon Shrimp and Orzo, Lemon Chicken Orzo, Summer Orzo Pasta Salad and this One Pot Sausage Orzo. Today’s shrimp orzo pasta salad makes a great side dish to a meal but also makes a great main dish. It is light but packed with protein and you can add additional ingredients like olives, artichokes or roasted red pepper. It makes such a great dish to serve a crowd or a nice meal-prep for lunches throughout the week.
Why You Will Love this Shrimp Orzo Salad
This is such an easy, light and refreshing side dish. It can be served as an elegant meal with crusty bread or as a light lunch. Here are the reasons we love it:
• Great for Meal-Prep: The orzo and the shrimp hold up really well in the fridge when you make it ahead of time.
• Simple Ingredients: This recipe uses simple ingredients like orzo and shrimp along with fresh herbs and veggies. You can modify this based on what you have on hand! For example, swap out the arugula for spinach or the feta cheese for goat cheese.
• Great for Gatherings: It is easy to scale and also travels really well. It can be served chilled or at room temperature making it a great option for a party, picnic or an elegant holiday meal.
Ingredient Notes
See full list of simple ingredients below in recipe card with exact measurements.
- orzo: tender, small orzo pasta pairs perfectly with shrimp. Try a whole wheat version if you can find it.
- shrimp: make sure to peel and devein the shrimp. I used medium fresh shrimp but you can use any variety you have on hand. If your shrimp are frozen make sure to thaw overnight in the fridge before using.
- vegetables: the diced english cucumber adds crunch and the scallions add a nice flavor to accompany the herbs.
- greens: peppery arugula adds brightness to the dish. If you like arugula you also might like this Lemon Arugula Salad.
- fresh herbs: fresh dill and parsley add a herbaceous flavor.
- cheese: creamy feta cheese is salty and tangy. It pairs perfectly with the lemon
- marinade: the shrimp marinade mixes together olive oil, lemon juice and garlic. Simple but adds lots of flavor!
- dressing: the dressing combines dijon mustard, honey, garlic, olive oil and lemon juice for a light lemony dressing.
Substituations
- beans: add in white beans or chickpeas for extra protein.
- greens: swap the arugula for spinach, spring mix or baby kale.
- vegetarian: for a vegetarian version skip the shrimp and add in tofu.
- gluten-free: to make it gluten-free omit the orzo and use quinoa or bulgur wheat.
- herbs: mix up the herbs and add fresh mint or basil.
- vegetables: add in additional veggies like cherry tomatoes, red onions, bell peppers, roasted red peppers, sun-dried tomatoes or asparagus.
Step-by-Step Instructions
Step 1: Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions for the perfect shrimp orzo salad base. Drain, rinse under cool water, and toss with a little olive oil to keep it from sticking. Let cool.
Step 2: Cook shrimp: Pat shrimp dry. In a bowl, toss them with olive oil, lemon zest, oregano, salt, and pepper. If you have time marinate the shrimp for 10-15 minutes for extra flavor in this Mediterranean Shrimp Salad. Heat a large pan over medium-high heat and cook the shrimp for 1 1/2-2 minutes per side, until pink and lightly golden. Set aside to cool. (Shrimp cook fast, so keep an eye on them. They only need a couple of minutes per side, and are ready as soon as they turn pink.)
Step 3: Make dressing: Whisk together lemon juice, lemon zest, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
Step 4: Assemble the salad: In a large bowl, combine the cooked orzo, cucumber, arugula, green onions, dill, and parsley. Pour the dressing over and gently toss to coat.
Step 5: Add Shrimp & Cheese: Fold in the cooked shrimp and half of the feta cheese. Scatter the remaining feta on top right before serving. Taste the dressing before pouring it over the shrimp pasta salad. Add more lemon for brightness, a little honey to reduce the acidity, and extra salt if needed. Serve immediately or chill for 30 minutes.
Recipe Tip: This is a great make-ahead shrimp salad. If preparing the salad ahead of time, add arugula just before serving to keep it crisp.
What to Serve with Shrimp and Orzo Salad
- Vegetables: I like to pair this shrimp salad with vegetables like these Mediterranean Roasted Vegetables, Za’atar Roasted Carrots or this Curry Roasted Cauliflower.
- Bread: Serve crusty bread, pita bread or even these Air Fryer Pita Chips alongside this side dish.
- Protein: If you want a protein to serve this with try this Grilled Chicken Thighs with Greek Marinade, Easy Pan Fried Fish, Easy Oven-Baked Mediterranean Tilapia or this The Best Baked Mediterranean Salmon Recipe.
- Potatoes: If you like potatoes try adding these Lemon Cilantro Roasted Potatoes or these Spicy Lebanese Potatoes.
Storage Instructions
Leftovers keep for up to 3 days in the fridge. The orzo and dressing get even better as they sit, but the shrimp are at their best within the first days. Arugula also softens the longer it’s stored.
Recipe FAQ
The best way to season shrimp is to try and marinate them to help infuse the flavors for at least 10-15 minutes. Try to use an acid like lemon juice, olive oil and fresh herbs for the best flavor.
Yes, just make sure to thaw them in the fridge overnight or run them under cool water to help them fully defrost. Pat them dry before marinating so they hold the flavor in. Frozen shrimp are often frozen just after being caught, so they can be just as tender and flavorful as fresh shrimp.
You can serve this salad warm, room temp or chilled! It depends on what you prefer. If it is summer you might prefer it chilled and if it is winter you might want it to be room temp or warm.
More Shrimp Recipes
Mediterranean
One Pot Mediterranean Shrimp Pasta
Seafood
Greek Shrimp Marinade
Seafood
Easy Breaded Shrimp
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Shrimp Orzo Pasta Salad
Ingredients
For the salad:
- 1 1/2 cups dry orzo, about 8 ounces
- 12 ounces shrimp, peeled and deveined
- 1 medium English cucumber, diced, about 1 1/2 cups
- 2 cups baby arugula
- 4 green onions, thinly sliced
- 1/4 cup fresh dill , chopped
- 1/4 cup fresh parsley, chopped
- 4 ounces feta cheese, crumbled , about 1/2 cup
For the Shrimp Marinade:
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Zest of 1/2 lemon
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
For the Dressing:
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 small garlic cloves, grated
- 1 teaspoon sumac or za'atar , optional
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
Cook Orzo:
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente, according to package directions. Drain, rinse under cool water, and toss with a little olive oil to keep it from sticking. Let cool.
Prepare Shrimp:
- Pat shrimp dry. In a bowl, toss them with olive oil, lemon juice, lemon zest, oregano, sumac or za'atar (optional), salt, and pepper. If you have time marinate for 10-15 minutes .Heat a large pan over medium-high heat and cook the shrimp for 1 1/2 -2 minutes per side, until pink and lightly golden. Set aside to cool.
Prepare Dressing:
- Whisk together lemon juice, lemon zest, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
Assemble Salad:
- In a large bowl, combine the cooked orzo, cucumber, arugula, green onions, dill, and parsley. Pour the dressing over and gently toss to coat.
- Fold in the cooked shrimp and half of the feta cheese. Scatter the remaining feta on top right before serving. Serve immediately or chill for 30 minutes.
Notes
- Don’t skip patting the shrimp dry. It helps them sear instead of steaming and helps the marinade infuse into the shrimp better.
- Shrimp cook fast, so keep an eye on them. They only need a couple of minutes per side, and are ready as soon as they turn pink.
- If preparing the salad ahead of time, add arugula just before serving to keep it crisp.
- Taste the dressing before pouring it over. Add more lemon for brightness, a little honey to reduce the acidity, and extra salt if needed.
- Leftovers keep for up to 3 days in the fridge. The orzo and dressing get even better as they sit, but the shrimp are at their best within the first days. Arugula also softens the longer it’s stored.
- You can swap arugula for baby spinach, spring mix, or baby kale. For a vegetarian version, replace shrimp with chickpeas. If you need a gluten-free option, quinoa works well in place of the orzo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
