Greek Shrimp Orzo Salad

Why You’ll Love This Recipe

I adore how this salad combines Mediterranean flavors in every bite. The plump shrimp add protein, the orzo brings comforting grains, and the fresh veggies brighten the dish. The lemon‑oregano dressing ties it all together with a zesty punch. It’s easy to prepare and makes a great main dish or a show‑stopping side at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta

• Shrimp, peeled and deveined

• Cherry tomatoes, halved

• Cucumber, diced

• Red onion, finely chopped

• Kalamata olives, pitted and sliced

• Feta cheese, crumbled

• Fresh parsley, chopped

• Olive oil

• Lemon juice and zest

• Red wine vinegar

• Garlic, minced

• Dried oregano

• Salt and freshly ground pepper

Directions

1. Cook orzo in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.

2. While orzo cooks, toss shrimp with olive oil, salt, pepper, and a pinch of dried oregano.

3. Heat a skillet over medium-high heat. Cook shrimp for about 2 minutes per side until pink and opaque. Remove from heat and let cool slightly.

4. In a small bowl, whisk together olive oil, lemon juice and zest, red wine vinegar, minced garlic, dried oregano, salt, and pepper to make the dressing.

5. In a large bowl, combine cooked orzo, shrimp, cherry tomatoes, cucumber, red onion, olives, and parsley.

6. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

7. Add crumbled feta and give a final gentle toss.

8. Taste and adjust seasoning—adding more lemon, salt, or pepper as needed.

9. Chill for 15–20 minutes or serve immediately for best flavor.

Servings and timing

Serves 4 as a main or 6 as a side.

• Prep time: ~15 minutes

• Cook time: ~10 minutes

• Chill time (optional): ~15 minutes

• Total time: ~40 minutes

Variations

• Protein swaps: I sometimes use grilled chicken, cooked chickpeas, or flaked tuna instead of shrimp.

• Grain option: I swap orzo with quinoa, couscous, or farro for a different texture.

• Veggie add-in: I toss in diced bell pepper, artichoke hearts, or roasted red peppers for extra color and flavor.

• Herb twist: I swap parsley with dill, mint, or basil for a fresh herbal note.

• Cheese alternative: I replace feta with goat cheese or omit it altogether for dairy-free.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For best results, I keep dressing and toppings separate, adding them just before serving. This keeps the orzo and veggies from getting soggy. I enjoy the salad chilled or at room temperature.

FAQs

Can I use frozen shrimp?

Yes—I thaw them completely, pat dry, then season and cook the same way. Ensure they’re fully defrosted to avoid rubberiness.

Is this salad gluten‑free?

Not as written, because orzo contains wheat. I use gluten‑free pasta shaped like rice or corn‑based orzo for a gluten‑free version.

Can I make it ahead of time?

Absolutely. I cook the orzo and shrimp ahead, and store them separately from the dressing and veggies. I assemble the salad up to a day in advance for easy serving later.

Can I serve this warm?

Yes—I enjoy it slightly warm, right after the shrimp and orzo are cooked. Just skip the chilling step.

How do I make the dressing less tangy?

I add a little honey or more olive oil to balance out the tanginess of lemon juice and vinegar. Taste as I whisk until it’s just right.

Conclusion

This Greek Shrimp Orzo Salad is one of my favorite go‑to dishes—fresh, nutritious, and packed with Mediterranean flavor. It’s perfect for a light lunch, potluck, or alfresco dinner. I hope it becomes a regular in my—and soon your—meal rotation!

Greek Shrimp Orzo Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This fresh Greek shrimp orzo salad is packed with bold Mediterranean flavor—juicy shrimp, crisp veggies, feta, and a lemon-oregano vinaigrette.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: Serves 4 as a main, 6 as a side
• Category: Salad, Main Dish, Side Dish
• Method: Stovetop
• Cuisine: Mediterranean, Greek-Inspired

Ingredients

Orzo pasta

Shrimp, peeled and deveined

Cherry tomatoes, halved

Cucumber, diced

Red onion, finely chopped

Kalamata olives, pitted and sliced

Feta cheese, crumbled

Fresh parsley, chopped

For the Dressing:

Olive oil

Lemon juice and zest

Red wine vinegar

Garlic, minced

Dried oregano

Salt

Freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Cook orzo in salted water until al dente. Drain, rinse under cold water, and set aside.

Toss shrimp with olive oil, salt, pepper, and oregano.

Sear shrimp in a skillet over medium-high heat for 2 minutes per side. Let cool.

Whisk together dressing ingredients in a small bowl.

In a large bowl, combine cooked orzo, shrimp, tomatoes, cucumber, onion, olives, and parsley.

Pour dressing over salad and toss gently to coat.

Add crumbled feta and toss again.

Taste and adjust seasoning. Chill 15–20 minutes before serving, or serve immediately.

Notes

Protein options: Try grilled chicken, chickpeas, or tuna instead of shrimp.

Grain swaps: Use quinoa, couscous, or farro for variety.

Veggie add-ins: Add diced bell pepper, artichoke hearts, or roasted red peppers.

Herb twist: Swap parsley for dill, mint, or basil.

Make-ahead tip: Keep dressing separate until ready to serve to avoid sogginess.