If you’re craving a vibrant salad that bursts with Mediterranean sunshine in every bite, this Greek-Style Lemony Grilled Shrimp Orzo Salad Recipe is about to become your new go-to. Juicy, perfectly grilled shrimp paired with tender orzo pasta, bright cucumbers, juicy tomatoes, and briny Kalamata olives all come together in a refreshing lemony dressing. This dish is refreshing yet satisfying, perfect for a quick weeknight dinner or a charming dish to share with friends at a summer gathering. With a wonderful balance of flavors and textures, it’s an absolute celebration of Greek-inspired freshness in one bowl.
Ingredients You’ll Need
What makes this Greek-Style Lemony Grilled Shrimp Orzo Salad Recipe truly shine is its list of simple yet powerful ingredients. Each one plays a vital role—whether it’s the plump shrimp carrying smoky, grilled goodness or the fresh herbs brightening every mouthful. Let’s dive into the essentials!
- 1 lb shrimp, peeled and deveined: Choose fresh or thawed shrimp for tender, flavorful seafood in your salad.
- 1 teaspoon paprika: Adds subtle smoky warmth and beautiful color to the shrimp seasoning.
- 1 teaspoon dried oregano: Brings a classic Greek herb flavor that pairs perfectly with lemon.
- 1/2 teaspoon chili flakes (optional): Gives a gentle kick for those who love a little heat.
- 1/2 teaspoon garlic powder: Enhances savoriness without overpowering the palate.
- Salt and pepper, to taste: Essential seasonings to balance all the flavors.
- 2 tablespoons olive oil: Used for coating shrimp before grilling, imparting richness.
- 1 cup orzo (or your favorite short pasta): Provides a lovely, bite-sized base that soaks up the dressing beautifully.
- 1 cucumber, diced: Adds crisp and cooling freshness to the salad.
- 1/2 cup red onion, thinly sliced: Offers a slightly sharp and crunchy contrast.
- 1 cup cherry or grape tomatoes, halved: Brings a burst of juicy sweetness and vibrant color.
- 1/2 cup Kalamata olives (optional): Gives that signature briny punch common in Greek dishes.
- 1/2 cup feta cheese, crumbled or cubed: Adds creamy, tangy richness—goat cheese or bocconcini work well too.
- Zest and juice of 2–3 lemons (start with 1 and adjust to taste): Infuses the salad with bright, refreshing citrus notes.
- 1/4 cup extra virgin olive oil: Forms the luscious dressing that ties everything together.
- Salt and pepper, to taste: For seasoning the dressing to perfection.
- 2 tablespoons fresh dill, chopped: A herbaceous layer of flavor that’s unmistakably Greek.
- 2 tablespoons fresh parsley, chopped: Adds brightness and a fresh herbal note.
- 2 tablespoons fresh mint, chopped (optional): Delivers a cool, refreshing twist if you want to get adventurous.
How to Make Greek-Style Lemony Grilled Shrimp Orzo Salad Recipe
Step 1: Season and Grill the Shrimp
Start by tossing those peeled shrimp with paprika, dried oregano, chili flakes if using, garlic powder, salt, pepper, and olive oil. This simple but mouthwatering seasoning will highlight the shrimp’s natural sweetness and give it a lovely smoky edge when you grill. Heat a grill pan or outdoor grill over medium-high heat, and cook the shrimp for about 2 minutes per side until they’re pink, slightly charred, and perfectly tender. This smoky grilled shrimp is the star of the salad and sets the tone for the entire dish.
Step 2: Cook the Orzo
While the shrimp is grilling, cook your orzo pasta according to package instructions until al dente. Drain it and rinse briefly under cold water to stop the cooking and cool it down for the salad. The orzo serves as a delightful, tiny pasta that absorbs dressing beautifully, creating a harmonious base with every spoonful.
Step 3: Prepare the Fresh Vegetables and Herbs
Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh dill, parsley, and optional mint. These fresh ingredients are not only colorful but bring crispness and a vibrant herbal spark that balances the richness of the shrimp and feta.
Step 4: Make the Lemony Dressing
In a small bowl, whisk together the lemon zest and juice, extra virgin olive oil, and season with salt and pepper. This lemon-forward dressing is what truly makes this Greek-Style Lemony Grilled Shrimp Orzo Salad Recipe sing, giving it a zesty brightness that brightens every ingredient.
Step 5: Toss Everything Together
Combine the cooked orzo, grilled shrimp, fresh veggies, olives, and feta cheese in a large bowl. Pour over the lemony dressing and gently toss everything until each bite is bursting with Mediterranean flavor and refreshing zest. Taste and adjust the seasoning if needed—sometimes a little more lemon juice or salt can make all the difference.
How to Serve Greek-Style Lemony Grilled Shrimp Orzo Salad Recipe
Garnishes
To elevate your presentation, sprinkle additional fresh herbs like dill and parsley on top, along with a few more crumbles of feta. A light drizzle of good-quality olive oil right before serving adds a beautiful shine and flavor boost. Lemon wedges on the side make squeezing extra citrus over the salad easy and fun.
Side Dishes
This salad pairs beautifully with a crusty bread to mop up any leftover dressing or some warm pita for dipping. For a heartier meal, serve alongside grilled vegetables like asparagus or a simple Greek lemon potatoes dish. It’s so versatile, you can easily build a bright Mediterranean feast around it.
Creative Ways to Present
Impress your guests by serving this salad in individual glass bowls or hollowed-out lemons for a stunning presentation. You can also pile it generously on a bed of fresh arugula for extra peppery bite or serve it in large mason jars for a portable, picnic-friendly meal. The vibrant colors and zesty flavor make it a feast for the eyes and palate alike.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind, the orzo will absorb more dressing and the shrimp will continue to soften, so it’s best enjoyed within a day or so for peak texture and flavor. If possible, keep shrimp separate and add just before serving to maintain their juicy texture.
Freezing
Because of the fresh vegetables and lemony dressing, freezing this salad is not recommended. Freezing tends to alter the texture of the fresh herbs, cucumbers, and tomatoes, leading to a less enjoyable eating experience.
Reheating
If you want to enjoy this salad warm, gently reheat the shrimp separately in a skillet for a couple of minutes on low heat. The orzo can be warmed in the microwave or on the stovetop with a splash of water. Toss together with fresh veggies and herbs afterward to keep the salad fresh and flavorful.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw your shrimp completely and pat them dry before seasoning and grilling for the best texture and flavor.
What if I don’t have orzo? Can I substitute a different pasta?
Yes! Any small pasta like couscous, Israeli couscous, or even small shells will work well here—the key is to have a shape that soaks up the dressing and balances nicely with the other ingredients.
How do I make this salad vegan or vegetarian?
Simply swap out the shrimp for grilled tofu or chickpeas, and replace feta cheese with a vegan cheese or omit it entirely. You’ll still get that bright lemony freshness and satisfying texture.
Can I prepare this salad in advance for a party?
You can prep all components ahead of time, but it’s best to toss shrimp with the salad shortly before serving to keep the freshest flavors and textures. The orzo and veggies can be combined with dressing up to a day in advance.
How can I adjust the spiciness?
Feel free to omit the chili flakes if you prefer no heat or add more if you want to turn up the spice. The paprika adds mild warmth, so the level is easily customized to your taste.
Final Thoughts
This Greek-Style Lemony Grilled Shrimp Orzo Salad Recipe truly captures the joy of simple, fresh ingredients coming together to create something spectacular. Whether it’s a busy weeknight dinner or your next summer entertaining centerpiece, this salad delivers bright, zesty flavors and a satisfying variety of textures that you and your loved ones will adore. I encourage you to try it soon and savor the lovely flavors of the Mediterranean in your own kitchen!
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Greek-Style Lemony Grilled Shrimp Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek-Style Lemony Grilled Shrimp Orzo Salad is a vibrant, refreshing dish combining tender grilled shrimp with a tangy lemon dressing, perfectly complemented by orzo pasta, fresh vegetables, olives, and creamy feta. Ideal for a quick, healthy meal that bursts with Mediterranean flavors.
Ingredients
Shrimp Marinade
- 1 lb shrimp, peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
Salad
- 1 cup orzo (or your favorite short pasta)
- 1 cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup Kalamata olives (optional)
- 1/2 cup feta cheese, crumbled or cubed (or substitute goat cheese or bocconcini)
Dressing & Herbs
- Zest and juice of 2–3 lemons (start with 1 and adjust to taste)
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
Instructions
- Prepare the Shrimp: In a medium bowl, combine shrimp with paprika, dried oregano, chili flakes (if using), garlic powder, salt, pepper, and 2 tablespoons olive oil. Toss well to coat all shrimp evenly and let marinate for 10 minutes while you prepare other ingredients.
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually around 7–9 minutes. Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side until opaque and slightly charred. Remove from heat and set aside.
- Prepare the Vegetables and Herbs: Dice the cucumber, thinly slice the red onion, halve the cherry tomatoes, and chop the fresh dill, parsley, and mint (if using). Set aside.
- Make the Dressing: In a small bowl, whisk together lemon zest, lemon juice (start with juice of 1 lemon and add more to taste), 1/4 cup extra virgin olive oil, salt, and pepper until emulsified.
- Assemble the Salad: In a large bowl, combine the cooked orzo, grilled shrimp, cucumber, red onion, cherry tomatoes, Kalamata olives (if using), and feta cheese. Pour the lemon dressing over the salad and toss gently to distribute all ingredients. Stir in the chopped fresh herbs last for a fresh burst of flavor.
- Serve: Adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve chilled or at room temperature for a delicious, light meal perfect for spring and summer.
Notes
- You can substitute shrimp with grilled chicken or tofu for a different protein option.
- If Kalamata olives are not preferred, substitute with green olives or omit entirely.
- For extra citrus flavor, add thin slices of preserved lemon if available.
- This salad can be made a few hours in advance and kept refrigerated; add fresh herbs just before serving for best freshness.
- Use whole wheat orzo for a healthier variant with more fiber.
