Here is my favorite Greek orzo salad with shrimp recipe, with a simple lemon and garlic dressing, tender pasta, fresh herbs, and plenty of feta cheese.
This salad is perfect for summer dinners when you want something light but filling. I love making a big batch because it tastes even better the next day, and my family never complains about eating leftovers when this is in the fridge.
Why You’ll Love This Greek Orzo Salad With Shrimp
- Ready in under 30 minutes – This recipe comes together quickly, making it perfect for busy weeknights when you need dinner on the table fast.
- Light and refreshing – The bright lemon juice, fresh herbs, and crisp cucumber make this salad feel like a taste of the Mediterranean, especially on warm days.
- High-protein meal – With 2 pounds of shrimp and plenty of feta cheese, you’ll stay satisfied without feeling weighed down.
- Great for meal prep – This salad tastes even better the next day after the flavors meld together, so you can make it ahead for easy lunches throughout the week.
- Simple ingredients – Everything you need is straightforward and easy to find at your regular grocery store.
What Kind of Shrimp Should I Use?
Both frozen and fresh shrimp work great for this Greek orzo salad, so don’t feel like you need to splurge on fresh if frozen is what you have on hand. In fact, most “fresh” shrimp at the grocery store has actually been previously frozen anyway, so you’re often getting the same product either way. If you’re buying frozen, look for shrimp that are individually quick frozen (IQF) without too much ice buildup, and make sure to thaw them properly in the fridge overnight or under cold running water. Size-wise, medium to large shrimp (around 31-40 count per pound) are perfect for this recipe since they’re substantial enough to hold their own against the orzo and feta without being too chewy.
Options for Substitutions
This Greek salad is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Shrimp: Not a shrimp fan? You can use grilled chicken breast cut into bite-sized pieces, or keep it vegetarian by adding chickpeas or white beans for protein.
- Orzo: While orzo gives this salad its signature texture, you can substitute it with other small pasta shapes like ditalini, acini di pepe, or even couscous. Just cook according to package directions and adjust the cooking time.
- Fresh dill: If fresh dill isn’t available, you can use dried dill (about 1/3 cup), though the flavor won’t be quite as bright. Fresh mint or basil also work nicely for a different twist.
- Feta cheese: Traditional feta is best here, but if you need a substitute, try goat cheese or ricotta salata. For a dairy-free version, you can leave it out and add extra olives and cucumber for texture.
- Fresh parsley: Flat-leaf parsley is ideal, but curly parsley works too. You could also use half parsley and half fresh basil for a slightly different flavor profile.
Watch Out for These Mistakes While Cooking
Overcooking shrimp is the biggest mistake you can make with this salad – they only need about 5 minutes in a 400°F oven and should be removed as soon as they turn pink and opaque, since they’ll continue cooking from residual heat and can quickly become rubbery.
Don’t skip the step of dressing the orzo while it’s still warm, as the pasta absorbs the lemon and olive oil mixture much better at this temperature, giving you more flavor throughout the dish.
A common error is adding the feta and fresh herbs too early – wait until everything has cooled to room temperature, otherwise the cheese will melt and the herbs will wilt, losing their fresh taste and texture.
Finally, if you’re making this ahead of time, hold back some of the lemon juice and olive oil to toss in right before serving, since pasta salads tend to absorb dressing as they sit in the fridge.
What to Serve With Greek Orzo Salad?
This Greek orzo salad is pretty filling on its own since it’s got shrimp and pasta, but I love serving it with warm pita bread or naan on the side for scooping. A simple side of hummus or tzatziki sauce makes a great addition if you want to lean into those Mediterranean flavors even more. If you’re feeding a crowd, consider adding some grilled chicken skewers or lamb kebabs to make it a full spread. For a lighter option, a plate of sliced tomatoes drizzled with olive oil and sprinkled with oregano keeps things fresh and summery.
Storage Instructions
Store: Keep your orzo salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit together, so it’s great for making ahead for lunches or potlucks. Just give it a good stir before serving since the dressing might settle at the bottom.
Make Ahead: This salad is perfect for meal prep! You can make it a day in advance and it’ll taste even better. If you want to prep further ahead, cook the orzo and shrimp separately, then toss everything together the day you plan to serve it to keep the herbs looking fresh and bright.
Serve: This salad is best enjoyed cold or at room temperature. If it’s been in the fridge, let it sit out for about 15 minutes before serving to take the chill off. You might want to add a splash of lemon juice or olive oil to freshen it up if it seems a bit dry after storing.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3100
- Protein: 190-210 g
- Fat: 170-190 g
- Carbohydrates: 140-160 g
Ingredients
For the dressing:
- 1/3 cup lemon juice
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
For the salad main:
- 2 lb shrimp (peeled and deveined, tails removed)
- 1 lb orzo pasta
- 1 large cucumber (diced into 1/2-inch pieces)
- 1 cup fresh dill (finely chopped)
- 1 cup fresh flat-leaf parsley (chopped)
- 2.5 cups feta cheese (crumbled into large chunks)
Step 1: Prepare the Lemon-Herb Dressing
- 1/3 cup lemon juice
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
In a small bowl, whisk together lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and pepper until well emulsified.
Set aside at room temperature—this dressing will be the flavor foundation for the entire salad.
I like to make this first so the flavors can meld while you prepare the other components.
Step 2: Cook the Orzo Pasta
- 1 lb orzo pasta
Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente (usually 8-10 minutes).
Drain the pasta and immediately transfer it to a large mixing bowl while still warm.
This is key—warm pasta absorbs the dressing much better than cooled pasta.
Reserve the bowl for later assembly.
Step 3: Prepare and Roast the Shrimp
- 2 lb shrimp
While the pasta cooks, pat the shrimp dry with paper towels and spread them on a rimmed baking sheet.
Drizzle with a small amount of olive oil from the dressing mixture, season lightly with salt and pepper, and toss to coat evenly.
Roast at 400°F for 5 minutes until the shrimp are just cooked through and opaque (they’ll continue cooking slightly as they cool).
Remove from the oven and let cool for a few minutes before using.
Step 4: Dress the Warm Orzo
- lemon-herb dressing from Step 1
Pour the lemon-herb dressing from Step 1 over the warm orzo in the mixing bowl and toss thoroughly to coat every piece of pasta.
The warm pasta will absorb the dressing, infusing it with flavor throughout.
Let this sit for a minute or two while you prepare the fresh ingredients.
Step 5: Assemble the Final Salad
- shrimp from Step 3
- 1 large cucumber
- 1 cup fresh dill
- 1 cup fresh flat-leaf parsley
- 2.5 cups feta cheese
- dressed orzo from Step 4
Add the cooled shrimp from Step 3, diced cucumber, fresh dill, fresh parsley, and crumbled feta cheese to the dressed orzo in the bowl.
Gently fold everything together, being careful not to break up the feta chunks or shrimp too much—you want distinct, appealing texture in every bite.
I prefer adding the fresh herbs and vegetables at the last moment so they stay vibrant and don’t get overly saturated.
Taste and adjust seasoning if needed with a squeeze of lemon or pinch of salt.
Irresistible Greek Orzo Salad With Shrimp
Ingredients
For the dressing
- 1/3 cup lemon juice
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
For the salad main
- 2 lb shrimp (peeled and deveined, tails removed)
- 1 lb orzo pasta
- 1 large cucumber (diced into 1/2-inch pieces)
- 1 cup fresh dill (finely chopped)
- 1 cup fresh flat-leaf parsley (chopped)
- 2.5 cups feta cheese (crumbled into large chunks)
Instructions
- In a small bowl, whisk together lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and pepper until well emulsified. Set aside at room temperature—this dressing will be the flavor foundation for the entire salad. I like to make this first so the flavors can meld while you prepare the other components.
- Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente (usually 8-10 minutes). Drain the pasta and immediately transfer it to a large mixing bowl while still warm. This is key—warm pasta absorbs the dressing much better than cooled pasta. Reserve the bowl for later assembly.
- While the pasta cooks, pat the shrimp dry with paper towels and spread them on a rimmed baking sheet. Drizzle with a small amount of olive oil from the dressing mixture, season lightly with salt and pepper, and toss to coat evenly. Roast at 400°F for 5 minutes until the shrimp are just cooked through and opaque (they'll continue cooking slightly as they cool). Remove from the oven and let cool for a few minutes before using.
- Pour the lemon-herb dressing from Step 1 over the warm orzo in the mixing bowl and toss thoroughly to coat every piece of pasta. The warm pasta will absorb the dressing, infusing it with flavor throughout. Let this sit for a minute or two while you prepare the fresh ingredients.
- Add the cooled shrimp from Step 3, diced cucumber, fresh dill, fresh parsley, and crumbled feta cheese to the dressed orzo in the bowl. Gently fold everything together, being careful not to break up the feta chunks or shrimp too much—you want distinct, appealing texture in every bite. I prefer adding the fresh herbs and vegetables at the last moment so they stay vibrant and don't get overly saturated. Taste and adjust seasoning if needed with a squeeze of lemon or pinch of salt.
