Shrimp Orzo Salad

shrimp orzo salad

5 from 1 reviews

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.


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
  • 1/2 cup Olive Oil
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Black Pepper


  1. Prep - Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Lemon Dressing - Whisk together the dressing ingredients in a medium bowl (or shake up in a mason jar).
  5. 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.
  6. Serve - You can serve immediately or let rest in the fridge for 30 minutes to an hour to let the flavors meld together.


Leftovers can be stored in the fridge for up to 3 days.


Keywords: Shrimp Orzo Salad, Orzo Salad