When it comes to a tasty meal that’s simple to whip up, Shrimp Orzo Salad is definitely one to try. It’s packed with flavors and super easy to make, making it a go-to dish for busy weeknights or casual get-togethers.
Solves busy weeknights with quick, protein rich shrimp and orzo salad; offers simple steps, versatile leftovers, and portable lunches without heavy cooking or waste.
I’ve had those days when I just want something quick, but I also don’t want to eat the same boring thing over and over. This shrimp orzo salad does the trick! It’s refreshing, filling, and you can customize it with whatever veggies or herbs you have on hand.
What I love about this recipe is that it only takes about 22 minutes from start to finish. You can enjoy it warm right after cooking, or let it chill in the fridge for a cold treat later. Plus, you can skip overcooking the orzo by keeping an eye on the timer, so it comes out just right.
If you want another delicious and easy option for your meals, try making Chicken Taco Pasta Salad for a tasty twist!
Why You Will Love This Recipe
- Flavor Packed : This salad bursts with fresh, zesty flavors from the shrimp and herbs, making every bite a delightful experience that’s hard to resist.
- Texture Variety : With the creamy dressing, tender orzo, and crunchy veggies, there’s a satisfying mix that keeps things interesting and enjoyable.
- Quick and Easy : In just about 22 minutes, you can whip up a delicious dish, perfect for those busy days when you want something nutritious without the hassle.
- Meal Prep Friendly : Leftovers store nicely in the fridge for up to three days, making it a great option for effortless lunches or dinners throughout the week.
Shrimp and Orzo Salad Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: stovetop
- Diet: gluten free
Description
A refreshing and nutritious shrimp orzo salad perfect for summer dinners.
Ingredients
- 1 1/3 cup (120g) orzo (dry)
- 3/4 cup (100g) frozen peas
- 1 lb (450g) shrimp (peeled, deveined)
- 1/2 tsp smoked paprika
- 1/2 tsp tajín seasoning
- 1/3 cup (80ml) extra virgin olive oil
- 2 tbsp (30ml) lime juice
- 1/2 shallot (large, roughly chopped)
- 1 serrano pepper (roughly chopped, seeds removed for less heat)
- 1 tbsp (15g) honey
- 1/2 tsp kosher salt
- 1/2 cup (75g) crumbled feta cheese
- fresh mint, chopped (for garnish)
- fresh dill, chopped (for garnish)
- 1 clove garlic (minced)
- 1/2 cucumber (diced)
- 1/2 cup (75g) cherry tomatoes (halved)
- 1/4 cup (40g) red onion (diced)
- freshly ground black pepper to taste
Instructions
- Cook the Orzo: Start by boiling water in a large pot. Add the orzo and cook until al dente, about 8-10 minutes. Stir occasionally and do not walk away to avoid overcooking, as mushy orzo will affect the salad’s texture.
- Sauté the Shrimp: Heat up 1 tablespoon of olive oil in a skillet. Add the shrimp, and cook until they turn bright pink, about 2-3 minutes per side. The aroma of seafood will indicate their doneness. Be cautious not to overcook your shrimp to prevent a rubbery texture.
- Combine Ingredients: In a large bowl, mix the cooked orzo, sautéed shrimp, frozen peas, cherry tomatoes, cucumber, and red onion. Toss gently to avoid smashing the tomatoes while ensuring an even distribution of colors and flavors.
- Whisk the Dressing: In a small bowl, whisk together the remaining olive oil, lime juice, honey, minced garlic, kosher salt, smoked paprika, tajín seasoning, and ground black pepper. If the dressing feels too thick, add a splash of water to achieve a pourable consistency.
- Toss & Serve: Drizzle the dressing over the salad and gently toss until everything is evenly coated. The vibrant colors and refreshing scent will invite you in! Let the salad chill in the fridge for a bit before serving to allow the flavors to meld beautifully.
Notes
- Storage Tips: Store leftovers in the fridge in an airtight container for up to 3 days. To maintain freshness, consider storing the dressing separately until you are ready to serve the salad.
- Expert Tips: If your orzo is sticky after cooking, drizzle it with about 1 tablespoon of olive oil immediately after draining to separate the grains. For optimal shrimp tenderness, cook each side for 2-3 minutes to ensure they remain vibrant and juicy. If your dressing is too thick, thin it out with an extra squeeze of lime juice or a small amount of water.
- Reheating Instructions: This salad is best served chilled or at room temperature. If you need to reheat, warm the shrimp separately and add them back into the salad after cooling.
- Serving Suggestions: Pair this salad with a crisp white wine for summer dinners. It also goes well alongside grilled vegetables or topped with slices of avocado for added creaminess.
- Recipe Variations: You can substitute regular feta cheese with vegan-style feta cheese or omit it entirely for a dairy-free version. If you prefer a gluten-free option, use gluten-free orzo or substitute it with wild rice or any small pasta.
- Ingredient Notes: When selecting shrimp, choose the freshest available, ideally wild-caught. If you cannot find orzo, consider alternatives like small gluten-free pasta or quinoa. Always check the quality of your vegetables, aiming for fresh, colorful, and firm options to enhance your salad’s overall appeal.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://bakeitwell.com/shrimp-orzo-salad-2
Recipe Tips
- If orzo seems sticky after cooking, coat it with about 1 tablespoon of olive oil right after draining.
- When cooking shrimp, aim for 2-3 minutes per side. This keeps them tender and vibrant in color.
- If leftovers lose moisture, try keeping the dressing to the side and adding it just before serving.
- For a gluten-free option, look for small pasta alternatives like gluten-free orzo or quinoa that works just as well.
- If the dressing ends up too thick, adding a splash of water or an extra squeeze of lime juice can help.
Serving Suggestions
Serve shrimp orzo salad alongside grilled vegetables for a nutritious meal. Pair it with a crisp white wine during summer gatherings.
This salad works well in various dishes, including meal prep options or picnic lunches. Consider using it as a filling for lettuce wraps or alongside protein-packed grilled chicken.
Top with sliced avocado to add creaminess and richness. A drizzle of lemon vinaigrette can enhance the dish’s freshness.
Recipe variations
- You can use quinoa in place of orzo for a gluten-free option that still provides a great texture.
- Add 1/2 teaspoon of garlic powder for an aromatic twist that complements the shrimp beautifully.
- Either use arugula for a peppery pop or mixed greens for a milder flavor to boost the salad’s freshness.
- If you’re preparing a larger serving, increase orzo to 2 cups, shrimp to 1.5 lbs, and peas to 1.5 cups.
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How to Store?
To keep your shrimp orzo salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days.
Freezing: Wrap the salad in plastic wrap or use a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight.
Dressing Storage: Keep the dressing separate in an airtight container at room temperature for up to 3 days. Add just before serving.
Other Recipes You’ll Love
- Caprese Chicken Pasta Salad
- Chicken Caesar Pasta Salad
- Chicken Pesto Pasta Salad
- Balsamic Chicken Pasta Salad
If you enjoyed this Shrimp Orzo Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
