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Shrimp Orzo Salad with Feta and Herbs

Shrimp orzo salad with feta and herbs pairs tender orzo with juicy, pan-seared shrimp and tangy feta. A bright lemon-garlic dressing and fresh dill/parsley keep it vivid, with even better flavor after chilling.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean, Meditmented
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Orzo pasta
  • 1 cup orzo pasta Use dry orzo.
Shrimp
  • 1 lb shrimp, peeled and deveined Pat dry for better searing.
Olive oil
  • 2 tbsp olive oil, divided Measure 1 tbsp for shrimp; use remaining for dressing.
Feta
  • 0.75 cup crumbled feta cheese Use quality feta for a tangy bite.
Cherry tomatoes
  • 0.5 cup cherry tomatoes, halved Halve for easier tossing.
Kalamata olives
  • 0.25 cup Kalamata olives, sliced Slice for even distribution.
Fresh herbs
  • 0.25 cup fresh dill and parsley, chopped Chop finely for a balanced herby flavor.
Lemon juice
  • 3 tbsp lemon juice Fresh is best for brightness.
Garlic
  • 1 clove garlic, minced Minced to fully dissolve into dressing.
Salt and pepper
  • 1 salt and pepper, to taste Season shrimp and dressing; adjust to preference.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook orzo
  1. Bring a pot of salted water to a boil and cook the orzo according to package directions until tender. Drain and rinse under cold water to stop cooking and cool it quickly.
Cook shrimp
  1. Season the shrimp with salt and pepper, then heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side, until pink and opaque.
Make lemon dressing
  1. Whisk the remaining olive oil, lemon juice, garlic, salt, and pepper in a small bowl until combined. Keep whisking until no garlic clumps are visible.
Assemble salad
  1. In a large bowl, combine the cooled orzo, cooked shrimp, feta, cherry tomatoes, and olives. Toss gently so feta and vegetables distribute evenly.
Dress and chill
  1. Pour the dressing over the salad and toss to coat thoroughly. Chill for 10 minutes for best texture and flavor.
Finish with herbs and serve
  1. Fold in the fresh dill and parsley just before serving. Serve chilled or at room temperature.

Notes

Pro tip: Rinse the orzo under cold water so it stays separate instead of turning clumpy when chilled. Refrigerate in an airtight container for up to 3 days; freeze no (shrimp texture can suffer). For a lighter option, use part-skim feta or reduce feta to 1/2 cup and add an extra 1/2 cup tomatoes for volume.