If you've been looking for a great salad that pulls double duty as a side dish or a complete meal, this Mediterranean shrimp orzo salad is about to become your go-to for the summer months. It's got salty feta cheese, tender orzo pasta, fresh herbs, lemony vinaigrette and perfectly grilled shrimp all tossed together with simple ingredients and a whole lot of fresh flavor — no fancy technique required.
I make some version of this shrimp orzo pasta salad every single week once the weather turns warm, alternating the ingredients slightly for whatever is fresh from the garden. It's the kind of easy recipe win that looks like you fussed over it, but really it's just good seasonal ingredients doing the heavy lifting.
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Why You'll Love This Flavorful Grilled Shrimp Orzo Salad
- It's a genuinely great option for meal prep — this salad tastes even better the next day.
- It works as a main dish for a light dinner, or a side dish alongside grilled chicken or steak.
- Fresh ingredients like cucumber, lemon, and herbs mean it tastes like summer in every bite.
- It comes together faster than you'd think for something that looks this good on a table.
- The shrimp can become any protein you like including steak or chicken
Ingredients
- Large shrimp
The main protein in the salad. Grilling the shrimp adds a lightly smoky flavor and a little char around the edges. - Extra-virgin olive oil
Helps the shrimp brown on the grill and forms the base of the vinaigrette. Use an olive oil you enjoy the flavor of since it plays a noticeable role in the finished salad. - Orzo pasta
The foundation of the salad. Its small shape catches the vinaigrette, herbs and crumbled feta in every bite. Regular or gluten-free orzo both work well. - English cucumber
Bring essential crunch and freshness. - Feta cheese
Provides creamy, salty richness that balances the bright lemon vinaigrette and fresh vegetables. - Fresh dill and parsley
Gives the salad its signature summer flavor and pairs especially well with the shrimp, cucumber and lemon. - Fresh lemon juice
Adds fresh acidity and pop and ties together the shrimp, herbs and vegetables.
See recipe card for quantities.
Instructions
- Step 1: Grill the shrimp and cook for 2 minutes on each side.
- Step 2: Combine the chopped veggies, herbs, feta cheese, and cooked orzo.
- Step 3: Pour the vinaigrette onto the prepared orzo and chopped shrimp.
- Step 4: Portion into bowls and serve, reserving the rest for later.
Hint: The shrimp are done when they curve into soft C shapes. Avoid overcooking the shrimp by pulling them off the grill when they begin to curl and turn pink. They will continue cooking on the plate for several minutes.
Process: How to Make Shrimp Orzo Salad
Cook the orzo
Bring a large pot of salted water to a boil. Cook the dry orzo pasta according to the package directions or until al dente — you want a little bite left, since it'll continue to soften slightly as it sits in the dressing. This small pasta cooks fast, so keep an eye on the clock.
Drain the orzo and rinse it under cold water to stop the cooking process and bring it to room temperature. This step matters more than people think — it keeps the cooked orzo from turning gluey or clumping together. Drizzle a few tablespoons of extra virgin olive oil on the pasta and toss well, to prevent clumps from forming.
Grill the Shrimp
Pat the shrimp dry with paper towels. Removing the excess moisture helps them develop a lightly charred exterior instead of steaming on the grill. Thread the shrimp onto skewers, then brush them with olive oil and season generously with kosher salt and black pepper.
Preheat an outdoor grill or grill pan to medium-high heat. Once the grates are hot, place the shrimp skewers directly on the grill and cook for 2–3 minutes per side, just until the shrimp are pink, opaque and lightly charred.
Shrimp cooks quickly, so remove them from the grill as soon as they are done. Overcooking will make them tough and rubbery.
Let the grilled shrimp rest for a few minutes. Serve them on the skewers over the orzo salad, or slide them off and roughly chop them for smaller bites throughout the dish.
Build the salad
In a large bowl, combine the cooled orzo, cucumbers, spinach, red onion, feta, green onions, and all the fresh herbs — dill, parsley, and green onion.
Whisk together the simple vinaigrette. Pour over the salad and toss everything together.
Fold in the cooked shrimp last. Taste and adjust the salt, pepper, or lemon zest until it tastes bright and balanced.
Pro Tricks
The lemon vinaigrette may be made 3 days ahead of time and stored in the refrigerator until you're ready to assemble the salad. This is helpful if you plan to serve this for a party or brunch and prefer to make things ahead.
Ingredient Substitutions
This is a forgiving orzo recipe, which is part of why it's such a great salad for using up what's in your fridge:
- Mint and Basil - instead of dill and parsley, for a change
- Other Pasta Shapes - use gluten free pasta, protein pasta, or whatever small shapes you have on hand.
- Vegetarian - substitute baked chickpeas or seared seitan.
- No Seafood - Use chopped seared steak or cubed grilled chicken
- Swap feta for goat cheese, or skip the cheese entirely for a dairy-free version.
- Bulk it up with bell peppers, cherry tomatoes, or diced avocado depending on the time of year and what looks good at the store.
Variations
Summer offers so many combinations for this grilled shrimp salad and here are some of our favorites
- Mediterranean - add kalamata olives, juicy tomatoes, mint, and persian cucumbers
- Honey Basil - Add fresh basil and a tablespoon of honey to the lemon dressing
- BLT Orzo Salad - Add crumbled bacon, tomato, and shredded romaine lettuce, instead of the spinach and herbs.
Tips for the Best Flavor
- A food processor works well if you want to pulse the herbs into a quick herb oil instead of chopping by hand — just one of many best ways to switch up the cooking process.
- Salt your pasta water generously — it's your only chance to season the orzo itself.
- Don't skip patting the shrimp dry. A hot grill plus wet shrimp equals steam, not sear.
- Add the herbs and dressing close to serving time if you're prepping ahead, so everything stays vibrant.
Storage & Meal Prep
This salad is one of the best ways to set yourself up for easy lunches all week. Store leftovers in an airtight container in the fridge for up to 4 days.
Because the orzo soaks up the vinaigrette as it sits, this is genuinely one of those recipes that's even better the next day — which makes it a fantastic meal prep option.
If you're prepping ahead, I recommend keeping the herbs separate and folding them in right before serving for the best flavor.
Related
Looking for other salad recipes like this? Try these:
Grilled Shrimp Orzo Salad Recipe
Ingredients
- ¾ pound orzo pasta
- 2 cups fresh baby spinach cut into ribbons
- 1 english cucumber peeled, seeded and cut into a medium dice
- 12 oz. feta cheese crumbles
- 1 cup green onion chopped
- 1/2 cup chopped fresh dill
- ½ cup finely diced red onion
- 1 cup chopped fresh parsley
Lemon Dressing
- ½ cup fresh lemon juice
- ½ cup extra-virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Grilled Shrimp Skewers
- 1 pound shrimp peeled and deveined
- Extra-virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Metal or wooden skewers
Instructions
Cook the orzo pasta
- Bring a large pot of salted water to a boil. Add the orzo and cook for 9–11 minutes, or until al dente. Drain well. Run cold water over the pasta to bring down the temperature. Toss the pasta with a little olive oil to prevent clumping. Reserve.
Lemon Dressing
- To make the dressing, whisk together the lemon juice and olive oil. Season with salt and black pepper to taste.
Grill the shrimp
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Thread the shrimp onto the skewers. Brush them lightly with olive oil and season with salt and black pepper.
- Preheat the grill to medium-high heat. Grill the shrimp skewers for approximately 2–3 minutes per side, or until the shrimp are pink, opaque and lightly seared. Remove the shrimp from the skewers and chop.
Assembling the salad
- Add the chopped spinach, chopped cucumber, feta crumbles, green onion, dill, red onion, parsley and grilled shrimp to the cooked orzo.
- Pour the lemon dressing over it and toss well.
- Toss everything together until evenly combined. Cover and chill before serving or serve warm from the bowl.
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