This Mediterranean shrimp orzo salad is a bright, Greek-inspired pasta salad made with roasted shrimp, feta, kalamata olives, cherry tomatoes, and fresh herbs. Served cold or at room temperature, it's perfect for meal prep, lunches, or a light dinner. And it's a crowd-pleaser!
For more orzo recipes, try my one-pan Mediterranean orzo, asparagus orzo, or zucchini orzo with peas.
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Quick Look: Mediterranean Shrimp Orzo Salad
⏱️ Prep Time: 25 minutes
🍳 Cook Time: 20 minutes
🕒 Total Time: 45 minutes
👥 Servings: 6-8
📊 Calories: ~488 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop and oven-based
👩🍳 Main Ingredients: Shrimp, orzo, feta
⭐ Difficulty: Easy-boil the orzo, roast the shrimp, then toss with the remaining ingredients and dressing
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Why You'll Love Mediterranean Shrimp Orzo Salad
Packed with flavor: Shrimp, tomatoes, olives, feta, fresh herbs, and more, this salad is loaded with tons of awesome flavors.
Packed with texture: Tender shrimp, creamy feta, juicy tomatoes, and silky orzo heighten the deliciousness of this Greek-forward orzo salad.
Easily portable: This orzo salad can be served in the afternoon or evening, but its make-ahead friendliness makes it excellent to bring to a lunch or picnic.
Why roast the shrimp for this orzo salad?
Because you don't have to watch it closely, there's more even heating, and there's less risk of a rubbery texture.
A simple olive oil and lemon dressing, feta, kalamata olives, cherry tomatoes, fresh herbs, and juicy shrimp make this Mediterranean shrimp orzo salad an ultimate crowd-pleaser.
Ideal for picnics, potlucks, a summer evening supper, or a meal any night of the year, it's an addictive orzo salad that tastes wonderful whether eaten warm, cold, or at room temperature (but I do think room temperature is best).
Instead of the more traditional, sharper dill, this Greek-style salad uses fresh basil and parsley for a sweeter, more delicate flavor.
For more shrimp recipes, try my shrimp paella, shrimp risotto-style recipe, or shrimp and chorizo pasta with arugula.
Jump to:
- Quick Look: Mediterranean Shrimp Orzo Salad
- Why You'll Love Mediterranean Shrimp Orzo Salad
- Why roast the shrimp for this orzo salad?
- Key Ingredients
- Why dress the orzo while it's still warm?
- Variations & Substitutions
- How to Make Mediterranean Shrimp Orzo Salad
- Pro Tips
- Mediterranean Shrimp Orzo Salad FAQs
- Related Recipes
- Mediterranean Shrimp Orzo Salad
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Orzo: Any small pasta will work, but orzo is the best option for its rice-like consistency.
- Raw Shrimp: I recommend always using wild-caught shrimp (fresh or frozen) when available.
Why dress the orzo while it's still warm?
The orzo absorbs the lemon and olive oil more effectively, reducing the need for additional dressing later.
Variations & Substitutions
➢Use pre-cooked shrimp if you don't want to cook them yourself.
➢Fresh or frozen shrimp is fine.
➢Use grape tomatoes instead of cherry.
➢Replace the Kalamata olives with any olives you like, but I don't recommend the ones from the can for this recipe.
➢Toss in a few capers and thinly sliced sun-dried tomatoes for even more flavor and color.
➢Add dill along with the basil and parsley.
➢Add sliced cucumbers and red onion for more Greek flavors.
➢Omit the shrimp for a vegetarian version of this recipe.
How to Make Mediterranean Shrimp Orzo Salad
Step 1: Boil the orzo in salted water until al dente, then drain.
Step 2: Meanwhile, season the shrimp with the olive oil and salt, and spread them out on a sheet pan.
Step 3: Cook the shrimp in a 400°F oven for 6-8 minutes.
Step 4: Toss together the cherry tomatoes, olives, scallions, parsley, and basil.
Step 5: Whisk together the extra virgin olive oil and fresh lemon juice.
Step 6: Add the cooked orzo and shrimp to the bowl with the tomatoes and toss together. Pour over the dressing, add the feta, and toss again.
Pro Tips
➢Hold back the feta if making beforehand: If you're not planning on serving this orzo immediately, add the feta right before you do so that the Kalamata olives don't potentially "stain" the feta purple.
➢Add more freshly squeezed lemon juice: This recipe calls for ¼ cup, but you may want to add more after tossing the salad and tasting it. You may also want to add a bit more salt, freshly ground black pepper, and olive oil to taste.
Mediterranean Shrimp Orzo Salad FAQs
Absolutely. Just defrost it and prepare it the same way as you would with fresh shrimp.
Yes, it will taste great, but it tastes even better after it cools down for a bit and the orzo has a chance to really absorb the flavors. If serving it after chilling, bring it to room temperature first. Another great room-temperature recipe is this potato salad with herbs.
Absolutely, and it tastes even better if you do. It allows the orzo to absorb the vinaigrette more effectively.
Refrigerator: Store in an airtight container for up to 2 days. I recommend letting it reach room temperature for about 15 minutes to bring out the flavors. Make sure to stir it well before serving, and you can re-moisten it with a fresh drizzle of olive oil and lemon juice.
Related Recipes
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Mediterranean Shrimp Orzo Salad
Ingredients
For the Orzo Salad
- 12 ounces orzo
- 1 and ¼ cups cherry tomatoes sliced in half, lengthwise
- ¾ cup Kalamata olives sliced in half, lengthwise
- 2 scallions sliced thinly (white and green parts)
- ¼ cup fresh basil sliced into thin ribbons
- ¼ cup Italian flat-leaf parsley minced
- 5 ounces crumbled feta (Note 1)
For the Shrimp
- 16 ounces raw shrimp peeled and deveined
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- Ground black pepper
For the Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed (Note 2)
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to the package's directions or until al dente. Drain.
- Preheat the oven to 400°F. Place the shrimp onto a large baking sheet, toss with the olive oil and salt, and spread it in a single layer. Bake the shrimp on the bottom rack of the oven for 6-8 minutes until they're pink and opaque.
- Meanwhile, toss together all ingredients for the orzo salad-except the orzo and feta-in a large bowl.
- In a small bowl, whisk together the extra virgin olive oil and lemon juice.
- Add the cooked orzo and shrimp to the large bowl, and toss everything together. Pour all the dressing over the orzo along with some freshly ground black pepper and the crumbled feta, and toss again. Taste for salt. Enjoy!
Notes
- Although the shrimp and olives are salty and the orzo is boiled in salted water, you may still want to add more salt to the salad. Consider adding a pinch of salt to the dressing and the tomatoes.
- If eating leftover, you may want to drizzle more olive oil and freshly squeezed lemon juice to help rehydrate it.
Nutrition
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I love this shrimp orzo salad so much that I hate when it's gone! It's such a refreshing and beautiful recipe, eaten cold or at room temperature.