Description
A bright and satisfying shrimp orzo salad with grilled shrimp, crisp vegetables, feta, olives, and a lemony herb dressing. It is fresh, flavorful, and perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces dry orzo
- 5 tablespoons olive oil, divided
- 1 teaspoon lemon zest
- 4 tablespoons fresh lemon juice, divided
- 2 cloves garlic, minced and divided
- 1 1/2 teaspoons dried oregano, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, thinly sliced or finely diced
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
Instructions
- Heat an outdoor grill or grill pan over medium-high heat. Bring a large pot of salted water to a boil for the orzo.
- In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- In a small bowl, whisk together the remaining 4 tablespoons olive oil, 3 tablespoons lemon juice, the remaining 1 minced garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Cook the orzo in the boiling water until tender according to package directions. Drain, rinse briefly under cool water, and transfer to a large mixing bowl.
- Add the cucumber, cherry tomatoes, red onion, olives, parsley, and dill to the orzo. Pour in the dressing and toss to coat evenly.
- Grill the shrimp for 2 to 3 minutes per side, until opaque and lightly charred at the edges.
- Add the grilled shrimp and feta to the salad. Toss gently, let sit for 10 minutes, then serve slightly warm or chilled.
Notes
- Do not overcook the shrimp or they can become rubbery.
- Dress the orzo while it is still slightly warm for better flavor absorption.
- Taste before serving because feta and olives add extra saltiness.
- Leftovers keep well in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg
Keywords: shrimp orzo salad, lemon shrimp salad, grilled shrimp pasta salad, mediterranean shrimp salad, feta orzo salad, summer shrimp salad