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
Scale
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.
