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Shrimp Orzo Salad in a bowl with two spoons on the side
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Shrimp Orzo Salad Recipe

This Shrimp and Orzo Salad is easy to make & ready in 30 min. It is flavored with feta and fresh herbs and drizzled with a simple and quick lemon vinaigrette. A Barefoot Contessa recipe, it can be served as a great side dish, lunch, or light dinner.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 552kcal

Ingredients

For The Pasta:

  • ¾ pound orzo
  • Kosher salt

For The Dressing:

  • ½ cup lemon juice freshly squeezed (You’ll need 3-4 lemons depending on their size)
  • ½ cup olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper

For The Shrimp:

  • 1 ½ lbs shrimp peeled and deveined (16-18 count)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For The Salad:

  • 5-6 green onions scallions, both white and green parts
  • 1 cup fresh dill chopped
  • 1 cup fresh Italian parsley chopped
  • 1 English cucumber medium diced - no need to peel
  • ½ cup red onion small diced
  • 1 cup feta cheese cut into 1-inch cubes

Instructions

  • Preheat oven to 400 degrees F.
  • To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.
  • Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.
  • Pour dressing over the cooked orzo and set it aside.
  • To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.
  • To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.
  • Cover and refrigerate for at least an hour for flavors to blend. Serve.

Notes

  • Make it a day ahead: Not only can this shrimp orzo pasta be made ahead of time, but I even recommend it! Letting the flavors mix and marinate overnight adds depth, richness, and complexity to this already tasty dish the next day when you are ready to serve it.
  • Serving: Before serving, remove the shrimp orzo from the fridge for about 30 minutes. This way, the pasta will have enough time to return to room temperature.
  • Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.
  • Taste as you go: The amount of salad you use depends on the saltiness coming from your feta. Be sure to taste it as you put the salad together and add more if necessary.
  • You can easily double or halve this recipe depending on how much you want to make.
  • During the summertime, give this recipe a smoky note by using grilled shrimp instead of baked shrimp.
  • Not a fan of dill? You can do away with dill entirely or substitute it with fresh basil for a Mediterranean flavor, or a smaller amount of oregano for an Italian twist.
  • If you prefer fewer herbs, substitute them for finely chopped romaine.

Nutrition

Calories: 552kcal | Carbohydrates: 49g | Protein: 32g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 1868mg | Potassium: 476mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1602IU | Vitamin C: 37mg | Calcium: 228mg | Iron: 5mg