Description
This Greek-Style Lemony Grilled Shrimp Orzo Salad is a vibrant and refreshing dish combining succulent grilled shrimp with tender orzo pasta and a medley of fresh vegetables. Enhanced with tangy lemon zest and juice, briny Kalamata olives, creamy feta cheese, and aromatic herbs, this salad is perfect for a light lunch or a flavorful dinner on warm days.
Ingredients
Scale
Shrimp and Seasoning
- 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 Base
- 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 and 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 bowl, combine the shrimp with paprika, dried oregano, chili flakes (if using), garlic powder, salt, pepper, and 2 tablespoons olive oil. Toss until the shrimp are evenly coated with the seasoning.
- 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 about 7-9 minutes. Drain and set aside to cool slightly.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (optional) and grill for 2-3 minutes per side, or until pink and opaque. Remove from heat.
- Prepare the Dressing: In a small bowl, whisk together the lemon zest and juice, extra virgin olive oil, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the cooked orzo, diced cucumber, sliced red onion, halved tomatoes, Kalamata olives, and crumbled feta cheese. Pour the dressing over the salad and toss gently to combine.
- Add Herbs and Shrimp: Fold in the chopped dill, parsley, and mint (if using). Top the salad with the grilled shrimp.
- Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve chilled or at room temperature for a refreshing and flavorful meal.
Notes
- If Kalamata olives are not available, substitute with black olives or omit.
- To save time, shrimp can be cooked in a skillet instead of grilled.
- Mint is optional but adds a fresh brightness to the salad.
- This salad is great served alongside grilled pita or as a light main course.
- For a dairy-free option, omit the feta cheese or substitute with a vegan cheese alternative.
