Pasta salads are the ultimate entertaining food. Easy to make a BIG batch to feed a crowd and can often be made ahead. I'm sold. But, some pasta salads can feel heavy. Not this Shrimp Orzo Salad. The fresh herbs, cucumber, and shrimp make it taste light and fresh. Add in a dressing that is just olive oil and fresh lemon juice and zest. You have the perfect entree or side dish for spring and summer time.
The bulk of the work to make this orzo salad is the chopping. Chop up some cucumber, scallions, and lots of herbs. They add crunch, flavor, color, and freshness. If you can chop, boil water, and set a timer for the oven, then you can make this.
This salad serves a CROWD. I love making it as a crowd pleasing addition to any meal. Brunch, lunch, or dinner! Especially because you can make it the night before serving. Letting it sit in the fridge just lets all the flavors blend together. YUM.
This shrimp salad demands to be eaten outside on a patio with a glass of white wine. I really do insist.Print
Bright Shrimp Orzo Salad
Refreshing Shrimp Orzo Salad loaded with green from the cucumbers, scallions, parsley, and dill. Dressed with an easy lemon-olive oil dressing. Make it the night before for an easy summertime, party dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove
- Cuisine: American
Shrimp Orzo Salad
- 1 lb orzo pasta
- 2 lbs shrimp (peeled and deveined. 16 to 18ct per pound)
- 2 tablespoons olive oil
- 1 cup thinly sliced green onions (white and green parts)
- 1 cup chopped fresh dill
- 1 cup chopped fresh parsley
- 1 large hothouse cucumber (diced)
- salt and pepper
- 3 large lemons (zested and juiced)
- ½ cup olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Preheat the oven to 400 degrees F.
- Fill a large pot with water and a generous pinch of salt. Bring the water to a boil and add the orzo. Cook according to package directions until al dente. Drain and pour into a large bowl.
- Meanwhile, place the shrimp on a sheet pan and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper to taste. Toss shrimp to combine with the oil and s & p. Roast in the preheated oven for 5 to 6 minutes, until the shrimp are pink and cooked through. Be careful not to overcook.
- Make the dressing: Whisk together the dressing ingredients in a medium bowl.
- To the large bowl with the orzo, add the cooked shrimp, scallions, dill, parsley, and cucumber. Pour over the dressing. Toss well and season with salt and pepper.
- Refrigerate for at least 1 hour omg overnight to let the flavors blend together.
Leftovers can be stored in the fridge for up to 4 days.
- Serving Size: ⅛ of recipe
- Calories: 484
- Sugar: 2.6 g
- Sodium: 451.8 mg
- Fat: 19.4 g
- Carbohydrates: 48.6 g
- Fiber: 3.2 g
- Protein: 31.9 g
- Cholesterol: 182.5 mg
Keywords: Shrimp Orzo Salad, Orzo Salad
We made this for a Spring shower and everyone loved it!