Shrimp Orzo Salad

4.75 from 4 votes

Recipe from Two Peas and Their Pod

This orzo pasta salad is made with shrimp, arugula, cucumber, dill, parsley, feta cheese, and a simple lemon dressing. This salad is light, fresh, flavorful, and the perfect dish for spring and summertime.

Prep Time10

Cook Time15

Total Time25

Course: Pasta, Salad

Cuisine: Italian

Keyword: arugula, orzo, shrimp

Servings:

Calories: 523kcal

Ingredients

For the salad:

1 lb orzo
1 lb. raw shrimp, peeled and deveined
Kosher salt and black pepper, for seasoning shrimp
2 tablespoons olive oil
Juice 1 lemon, for squeezing over shrimp
2 cups arugula
1 cup diced cucumber
3/4 cup crumbled feta cheese
1/4 cup finely chopped parsley
2 tablespoons finely chopped dill

For the dressing:

2/3 cup olive oil
1/3 cup lemon juice
2 tablespoons red wine vinegar
2 teaspoons honey
2 cloves garlic, minced
Kosher salt and black pepper, to taste

Instructions

Cook the orzo to al dente, according to package instructions. Drain, rinse with cold water, and transfer to a large serving bowl. Drizzle with a little olive oil and stir so it doesn’t stick together.
Pat shrimp dry with a paper towel. Season with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Arrange shrimp in skillet, in a single layer, avoiding any overlap. If your skillet isn’t big enough, you can cook in 2 batches. Cook the shrimp for 2 to 3 minutes, flip, and cook 1 more minute. Transfer to a plate. Squeeze fresh lemon juice over the shrimp.
In a large bowl, combine the orzo, shrimp, arugula, cucumber, feta, parsley and dill.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic, salt, and pepper. Pour the dressing over the salad and toss well. Season with extra salt and pepper and serve.

Nutrition