Why You’ll Love This Mediterranean Shrimp Orzo Salad
- It’s a complete meal in one gorgeous bowl. You’ve got your protein from the shrimp, your carbs from the orzo, and a generous helping of fresh veggies. It’s balanced, satisfying, and means fewer dishes to wash—a win all around.
- The textures are an absolute dream. You get the tender chew of the orzo, the juicy pop of the shrimp, the crunch of cucumber and bell pepper, and the creamy softness of feta. Every single forkful is a little adventure.
- It’s incredibly versatile. Serve it immediately for a warm dinner, pack it cold for a picnic lunch, or make it the star of your potluck spread. It holds up beautifully and the flavors only get better as they mingle.
- It tastes like sunshine. The combination of fresh lemon, dill, and oregano is so bright and herbaceous. It’s a truly refreshing dish that feels light yet completely substantial—no post-meal slump in sight.
Ingredients & Tools
- 450 g large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 240 g uncooked orzo pasta
- 1 large English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 1 yellow or red bell pepper, diced
- 1/2 red onion, finely diced
- 120 g crumbled feta cheese
- 1/4 cup chopped fresh dill
- 2 tbsp chopped fresh oregano (or 2 tsp dried)
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons (about 1/4 cup)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Tools: A large pot for boiling orzo, a large skillet, a large mixing bowl, and a small bowl or jar for the vinaigrette.
A quick note on the shrimp—using large shrimp (sometimes labeled 26/30 count) is key here, as they won’t overcook as easily and provide a much more satisfying bite. And for the orzo, don’t skip salting the pasta water generously; it’s your best chance to season the pasta itself from the inside out.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t forget to pat your shrimp dry. This is the secret to getting a nice sear instead of them steaming in their own moisture. Just a quick pat with a paper towel makes all the difference.
- Is orzo pasta or rice? It’s pasta! It’s shaped like a large grain of rice, but it cooks just like any other pasta. Be sure not to overcook it—you want it to be al dente, or firm to the bite, so it holds its shape in the salad.
- Why an English cucumber? They have thinner skins and fewer seeds than standard cucumbers, which means you don’t need to peel or seed them. They’re less watery and have a sweeter, crisper texture that’s perfect for salads.
- Fresh vs. dried herbs. For the dressing and the final toss, fresh dill and oregano are truly transformative. They provide a vibrant, aromatic quality that dried herbs just can’t match. If you must use dried, the flavor will be more muted, so you might want to add a little extra.
How to Make Mediterranean Shrimp Orzo Salad
Step 1: Cook the Orzo. Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, usually about 8-9 minutes. While it cooks, you can get started on the other components. Once done, drain the orzo thoroughly but do not rinse it—you want the starch to help the dressing cling to every little piece.
Step 2: Prepare the Shrimp. While the orzo is cooking, pat the shrimp very dry with paper towels. This is crucial! Place them in a bowl and toss with 1 tablespoon of olive oil, the minced garlic, dried oregano, and a good pinch of salt and pepper. Let them sit for a few minutes to marinate while you heat your skillet.
Step 3: Cook the Shrimp. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer. Cook for about 2-3 minutes per side, until they turn pink and opaque and are lightly browned. Be careful not to overcrowd the pan—cook in batches if necessary. Transfer the cooked shrimp to a clean plate and set aside.
Step 4: Make the Lemon-Herb Vinaigrette. In a small bowl or a jar with a lid, combine the 1/4 cup of extra virgin olive oil, lemon juice, Dijon mustard, a generous pinch of salt, and several grinds of black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and looks creamy. Stir in the chopped fresh dill and oregano. Taste it and adjust the seasoning—it should be bright and tangy.
Step 5: Combine the Salad. In your large mixing bowl, combine the drained, still-warm orzo, diced cucumber, halved tomatoes, diced bell pepper, and red onion. Pour about two-thirds of the vinaigrette over the mixture and toss gently to combine. The warm orzo will soak up the dressing beautifully.
Step 6: The Final Assembly. Add the cooked shrimp (you can leave them whole or slice them in half if you prefer), the crumbled feta cheese, and the remaining vinaigrette to the bowl. Give everything one final, gentle toss. You’ll want to be careful here so you don’t break up the shrimp or the feta too much. The salad should look incredibly vibrant and smell amazing.
Step 7: Rest and Serve. You can serve this salad immediately while it’s still slightly warm, which is lovely. Or, for even more developed flavor, let it sit at room temperature for 15-20 minutes before serving. This allows the ingredients to get to know each other a little better.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken Skewers — If you’re feeding a crowd and want an extra protein option, these skewers echo the lemony, herby flavors perfectly without stealing the show.
- Simple Grilled Asparagus — A side of smoky, charred asparagus adds a beautiful green element and a different texture that complements the softness of the orzo.
- Warm, Toasted Pita Bread — Absolutely essential for scooping up every last bit of the salad from your bowl. A little drizzle of olive oil and a sprinkle of sea salt before toasting makes them irresistible.
Drinks
- A Crisp Sauvignon Blanc — The high acidity and citrus notes in this wine are a classic pairing that will cut through the richness of the shrimp and feta beautifully.
- Sparkling Water with Lemon and Mint — For a non-alcoholic option, this is incredibly refreshing and cleanses the palate between bites, making each one taste as bright as the first.
- A Light Greek Lager — A cold, crisp beer like this is a fantastic, casual choice that enhances the Mediterranean vibe without overwhelming the delicate flavors.
Something Sweet
- Lemon Olive Oil Cake — This dessert continues the citrus theme in the most delightful way. It’s moist, not too sweet, and feels like a natural, elegant ending to the meal.
- Baklava — For a truly authentic finish, the honey-soaked, nutty flakiness of baklava provides a wonderful contrast to the savory, herby salad.
- Fresh Berries with a Dollop of Greek Yogurt — Simple, light, and satisfying. The tartness of the yogurt and the sweetness of the berries are a perfect, healthy capstone.
Top Mistakes to Avoid
- Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough if left on the heat for too long. The moment they curl into a “C” shape and turn opaque, they’re done. Pull them off the heat immediately.
- Mistake: Rinsing the cooked orzo. I know it’s a habit with some pasta salads, but rinsing the orzo washes away the starch that helps the dressing cling to it. Your salad will be much more flavorful and cohesive if you skip this step.
- Mistake: Adding the feta cheese while the orzo is piping hot. If the orzo is scalding hot when you add the feta, the cheese will melt into a gooey mess instead of staying in distinct, creamy crumbles. Let the orzo cool for a few minutes first.
- Mistake: Not seasoning the shrimp separately. Tossing the shrimp with oil, garlic, and oregano before cooking is a simple step that builds layers of flavor right into the protein. Don’t just rely on the dressing to do all the work.
Expert Tips
- Tip: Let the red onion mellow. If you’re sensitive to the sharp bite of raw red onion, soak the diced onion in a small bowl of ice water for 10 minutes before adding it to the salad. This tames the pungency while keeping the crunch.
- Tip: Make it ahead with finesse. You can prep all the components a day in advance! Cook the orzo and shrimp, chop the veggies, and make the dressing. Store everything separately in the fridge. About 30 minutes before serving, let the components come to room temperature, then combine. This prevents the salad from getting soggy.
- Tip: Add a briny punch. For an extra layer of authentic Mediterranean flavor, stir in a handful of pitted Kalamata olives or a tablespoon of rinsed capers along with the other vegetables. It adds a wonderful salty, briny depth.
- Tip: Toast your orzo. For a deeper, nuttier flavor, toast the dry orzo in a drizzle of olive oil in your pot for 2-3 minutes before adding the boiling water. It adds a whole new dimension to the pasta’s flavor profile.
FAQs
Can I use a different protein instead of shrimp?
Absolutely! This salad is very adaptable. Grilled chicken breast (diced or shredded), flaked canned tuna, or even chickpeas for a vegetarian option would all work wonderfully. The key is to season your chosen protein well before adding it to the salad. If using chicken, a similar garlic and oregano marinade would be perfect. Just adjust the cooking time accordingly.
How long will this salad keep in the fridge?
Stored in an airtight container, this salad will keep well for up to 2 days. The vegetables will soften slightly, but it will still taste great. If you know you’ll have leftovers, you might want to reserve a little extra dressing to add right before serving the next day to freshen it up. The shrimp might become a bit more firm after chilling, but it’s still delicious.
My salad seems a little dry after chilling. What can I do?
This can happen as the orzo continues to absorb the dressing. The easiest fix is to give it a refresh! Simply drizzle a little extra virgin olive oil and a squeeze of fresh lemon juice over the salad and toss it well. You might not need to add more of the entire vinaigrette, just the base oils and acid to bring back the moisture and brightness.
Can I make this gluten-free?
Yes, you can! Simply swap the regular orzo for a gluten-free variety. Many brands make a rice-based orzo that works well. Just be sure to follow the cooking instructions on the gluten-free package, as the timing can be different. All the other ingredients are naturally gluten-free, so it’s a very easy substitution.
Is it okay to use frozen shrimp?
Frozen shrimp are actually a great option and are often fresher than “fresh” shrimp at the counter, which are typically previously frozen and thawed. The key is to thaw them properly. The best method is to place them in a colander in the refrigerator overnight. If you’re in a pinch, you can seal them in a plastic bag and submerge them in cold water for 30-60 minutes. Just be sure to pat them very dry before cooking.
Mediterranean Shrimp Orzo Salad
Whip up my vibrant Mediterranean Shrimp Orzo Salad! A quick, one-bowl meal with plump shrimp, tender orzo, fresh veggies & zesty lemon-herb vinaigrette. Perfect for warm dinners or easy entertaining.
Ingredients
Ingredients
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450 g large shrimp, peeled and deveined
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2 tbsp olive oil (divided)
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3 cloves garlic (minced)
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1 tsp dried oregano
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240 g uncooked orzo pasta
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1 large English cucumber (diced)
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1 pint cherry or grape tomatoes (halved)
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1 yellow or red bell pepper (diced)
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1/2 red onion (finely diced)
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120 g crumbled feta cheese
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1/4 cup chopped fresh dill
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2 tbsp chopped fresh oregano (or 2 tsp dried)
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1/4 cup extra virgin olive oil
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2 lemons (juiced (about 1/4 cup))
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1 tsp Dijon mustard
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Salt and freshly ground black pepper (to taste)
Instructions
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Cook the Orzo. Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, usually about 8-9 minutes. While it cooks, you can get started on the other components. Once done, drain the orzo thoroughly but do not rinse it—you want the starch to help the dressing cling to every little piece.01
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Prepare the Shrimp. While the orzo is cooking, pat the shrimp very dry with paper towels. This is crucial! Place them in a bowl and toss with 1 tablespoon of olive oil, the minced garlic, dried oregano, and a good pinch of salt and pepper. Let them sit for a few minutes to marinate while you heat your skillet.02
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Cook the Shrimp. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer. Cook for about 2-3 minutes per side, until they turn pink and opaque and are lightly browned. Be careful not to overcrowd the pan—cook in batches if necessary. Transfer the cooked shrimp to a clean plate and set aside.03
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Make the Lemon-Herb Vinaigrette. In a small bowl or a jar with a lid, combine the 1/4 cup of extra virgin olive oil, lemon juice, Dijon mustard, a generous pinch of salt, and several grinds of black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and looks creamy. Stir in the chopped fresh dill and oregano. Taste it and adjust the seasoning—it should be bright and tangy.04
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Combine the Salad. In your large mixing bowl, combine the drained, still-warm orzo, diced cucumber, halved tomatoes, diced bell pepper, and red onion. Pour about two-thirds of the vinaigrette over the mixture and toss gently to combine. The warm orzo will soak up the dressing beautifully.05
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The Final Assembly. Add the cooked shrimp (you can leave them whole or slice them in half if you prefer), the crumbled feta cheese, and the remaining vinaigrette to the bowl. Give everything one final, gentle toss. You'll want to be careful here so you don't break up the shrimp or the feta too much. The salad should look incredibly vibrant and smell amazing.06
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Rest and Serve. You can serve this salad immediately while it's still slightly warm, which is lovely. Or, for even more developed flavor, let it sit at room temperature for 15-20 minutes before serving. This allows the ingredients to get to know each other a little better.07
