This Shrimp Orzo Salad is easy to make, fresh tasting, and perfect for spring or summer. Tender orzo is tossed with fresh herbs, crunchy cucumber, shrimp, and an easy lemon dressing.
I love that this recipe can be a meal on its own, but it's also great paired with some other spring or summer favorites - like some Grilled Asparagus in Foil or Roasted Mini Peppers.
Jump to:
⭐Why I Love It:
- Easy Ingredients - Only simple, fresh ingredients are needed!
- Fresh and Light Tasting - The combination of fresh herbs with the zesty lemon dressing is perfect for spring or summer.
- Simple to Make - Just cook up the orzo, quickly roast the shrimp, and toss everything together.
🥘Ingredients
- Orzo Pasta - Orzo is a small pasta shape similar to the shape of rice. You can find it in most grocery stores, or you can swap in another pasta shape (see Variations below). Orzo is also used in this Shrimp and Orzo with Tomatoes recipe.
- Shrimp - I like to buy shrimp that is already peeled and deveined to save time
- Olive Oil and Salt/Pepper - To coat and season the shrimp before cooking
- Green Onions (Scallions) - You'll use both the whites and greens in the salad
- Fresh Herbs - I used fresh dill and fresh parsley but you could omit one or use other herbs.
- Cucumber
- Lemon Dressing - Lemons (for the zest and juice), Olive Oil, Salt and Pepper
See the recipe card for full information on ingredients and quantities.
📖Variations
- Other Veggies - This orzo salad is super customizable! You can add other veggies or herbs - some other ideas are Diced Red Onion, Halved Grape Tomatoes, and Roasted and Chopped Asparagus
- Add Cheese - Try adding cubed or crumbled feta cheese or even goat cheese.
- Other Pasta Shapes - If you don't have orzo, you can make this recipe with other pasta shapes like macaroni, fusilli, or farfalle.
- Grilled Shrimp instead of Roasted Shrimp - I love swapping in grilled shrimp for the roasted. This recipe for Grilled Shrimp Kabobs is great to use.
🔪Step by Step instructions
Making this Shrimp Orzo Salad doesn't get any easier! In the time it takes to cook the orzo, you can chop the veggies and mix up the dressing.
🍽Make Ahead and Leftovers
This recipe is a great option to make in advance!
- Make it a day ahead: You can fully mix up the salad the day before and store covered in the fridge. I recommend pulling out from the fridge and letting come to room temperature. Note that making it a day in advance will mean the orzo will soak up some of the dressing. Another option is to prep the components and toss together right before serving (this is my preferred option!
- Leftovers: Leftovers can be stored in the fridge in an airtight container for up to 3 days.
💭Recipe Tips
- Don't Overcook the Shrimp - Shrimp can overcook easily and get tough. They are done when they are just opaque and pink.
- Salt the Pasta Water - It's important to well salt the pasta water so the orzo has more flavor!
👩🍳Recipe FAQs
Orzo is a pasta. It is a short-cut pasta that has a similar shape to rice.
Shrimp does get tough when cook it longer and overcook it. It's best to cook shrimp until just opaque and pink then remove from heat so it doesn't overcook.
🥗Related Salad Recipes...
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
Shrimp Orzo Salad
This Shrimp Orzo Salad is easy to make, fresh tasting, and perfect for spring or summer. Tender orzo is tossed with fresh herbs, crunchy cucumber, shrimp, and an easy lemon dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove
- Cuisine: American
Ingredients
Shrimp Orzo Salad
- 1 lb Orzo Pasta
- 2 lbs Shrimp, peeled and deveined. 16 to 18 ct per pound
- 2 tablespoons Olive Oil
- 1 cup thinly sliced Green Onions, whites and greens
- 1 cup chopped Fresh Dill
- 1 cup chopped Fresh Parsley
- 1 large Hothouse Cucumber, diced
- Salt and Pepper
Lemon Dressing
- 3 large Lemons, zested and juiced
- ½ cup Olive Oil
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
Instructions
- Prep - Preheat the oven to 400 degrees F.
- Cook Orzo - 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.
- Roast Shrimp - 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. Roast in the preheated oven for 5 to 6 minutes, until the shrimp are pink and cooked through. Be careful not to overcook.
- Lemon Dressing - Whisk together the dressing ingredients in a medium bowl (or shake up in a mason jar).
- Toss Orzo Salad - 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.
- Serve - You can serve immediately or let rest in the fridge for 30 minutes to an hour to let the flavors meld together.
Notes
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- 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
Katie says
We made this for a Spring shower and everyone loved it!