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A wooden bowl of shrimp and orzo salad with fresh green herbs.
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Grilled Shrimp Orzo Salad Recipe

This bright and fresh orzo salad is tossed with crisp cucumbers, feta, fresh herbs and a tangy lemon vinaigrette, then topped with smoky grilled shrimp. It’s colorful, flavorful and perfect for summer lunches, cookouts or easy entertaining.
Course Main Dishes, Salad, Seafood
Prep Time 20 minutes
Cook Time 8 minutes
Servings 6
Calories 597kcal
Author Sarah Penrod

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.

Nutrition

Calories: 597kcal | Carbohydrates: 48g | Protein: 31g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 172mg | Sodium: 744mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 2mg