Mediterranean Shrimp Orzo Salad
This Mediterranean shrimp orzo salad is tossed with feta, Kalamata olives, and a simple olive oil and lemon dressing, and it tastes wonderful either cold or at room temperature.
Recipe Mood: Satisfying Pasta Salad
Indulgence Level: Medium
Effort Level: Easy
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Ingredient-Stretching Tip: Use any extra Kalamata olives to make this Kalamata olive pasta, and any extra feta for this zucchini with feta and vinegar.
I love orzo. It makes a ton when you cook it, and it makes you sort of feel like a kid when you eat it. It’s also one of the most versatile pastas around: It’s great for hot and cold pasta recipes and as an addition to soups. I also can’t resist the little square boxes it comes in, and I can probably eat it three times a week.
This Mediterranean shrimp orzo salad is a perfect example of what this tiny pasta can do for a recipe. It’s hearty enough to hold its shape but small enough not to overwhelm the pile of deliciousness it’s tossed with.
We have feta, Kalamata olives, scallions, juicy shrimp, and a simple “dressing” of olive oil and lemon. It screams “summer dish,” but there’s really no wrong time of year to eat it.
The best thing about this recipe is that you can prepare everything hours in advance of serving. However, even if you want to assemble it right before eating, you can still cook the shrimp and prep most of the ingredients ahead of time, then cook the pasta and prepare the dressing later.
Whatever you decide, it’s difficult to mess up this vibrant Mediterranean shrimp orzo salad!
Why You’ll Love This Mediterranean Shrimp Orzo Salad
Makes a beautiful picnic lunch: This orzo salad can be served afternoon or evening, but its flavor-packed portability makes it excellent for picnics or any type of outdoor meal.
Packed with lots of goodies: Shrimp, tomatoes, olives, feta, fresh herbs, and more, this salad is loaded with tons of awesome flavors.
Key Ingredients
- 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.
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See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Cook the orzo: Boil the orzo in a large pot of salted water until desired tenderness.
- Cook the shrimp: Toss the shrimp with olive oil and salt, then spread them evenly onto a large baking sheet. Cook at 400F for 6-8 minutes.
- Prepare the salad: Add the tomatoes, olives, scallions, basil, and parsley to a large bowl.
- Make the dressing: Whisk together the olive oil and lemon juice in a small bowl.
- Assemble: Add the cooked orzo and shrimp to the large bowl with the tomatoes and toss. Pour the dressing over it, add the crumbled 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 1/4 cup of freshly squeezed lemon juice, 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.
Variations & Substitutions
-Use pre-cooked shrimp if you don’t want to prepare/cook it yourself.
-Use grape tomatoes or any tomatoes you like.
-Replace the Kalamata olives with any olives you like. You can even use the ones straight from the can!
-Toss in some capers and sun-dried tomatoes you may have on hand for even more flavor and color.
-Omit the shrimp for a vegetarian version of this recipe.
Recipe FAQs
Orzo is pasta! It’s sometimes mistaken for rice because of its shape, but it’s pasta.
Believe it or not, pasta salads are more of an American concoction than an Italian one.
Storage
Refrigerator: Store in an airtight container for up to 2 days. I recommend bringing it to room temperature for about 15 minutes to help 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.
More Shrimp Recipes
- Chorizo and shrimp pasta with peppery arugula
- Ginger-scallion noodles with shrimp
- Shrimp and garlic-shallot rice
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
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 400F. 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. Mine usually come out perfect in 7 minutes.
- Meanwhile, add all ingredients for the orzo salad—except for the orzo and feta—to a large bowl.
- In a small bowl, whisk together the extra virgin olive oil and lemon juice.
- Add the cooked orzo and cooked shrimp to the large bowl and toss everything together. Pour all the dressing over the orzo along with some freshly ground black pepper and toss again. Taste to see if there's enough salt, and add more if needed. You can also add more freshly squeezed lemon juice if you want more lemon flavor. Mix in the crumbled feta. Enjoy!