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4.75 from 4 votes

Shrimp Orzo Salad

Recipe from Two Peas and Their Pod

This orzo pasta salad is made with shrimp, arugula, cucumber, dill, parsley, feta cheese, and a simple lemon dressing. This salad is light, fresh, flavorful, and the perfect dish for spring and summertime.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Pasta, Salad
Cuisine: Italian
Keyword: arugula, orzo, shrimp
Servings: 6
Calories: 523kcal


For the salad:

  • 1 lb orzo
  • 1 lb. raw shrimp, peeled and deveined
  • Kosher salt and black pepper, for seasoning shrimp
  • 2 tablespoons olive oil
  • Juice 1 lemon, for squeezing over shrimp
  • 2 cups arugula
  • 1 cup diced cucumber
  • 3/4 cup crumbled feta cheese
  • 1/4 cup finely chopped parsley
  • 2 tablespoons finely chopped dill

For the dressing:


  • Cook the orzo to al dente, according to package instructions. Drain, rinse with cold water, and transfer to a large serving bowl. Drizzle with a little olive oil and stir so it doesn’t stick together.
  • Pat shrimp dry with a paper towel. Season with salt and pepper.
  • In a large skillet, heat the olive oil over medium heat. Arrange shrimp in skillet, in a single layer, avoiding any overlap. If your skillet isn’t big enough, you can cook in 2 batches. Cook the shrimp for 2 to 3 minutes, flip, and cook 1 more minute. Transfer to a plate. Squeeze fresh lemon juice over the shrimp.
  • In a large bowl, combine the orzo, shrimp, arugula, cucumber, feta, parsley and dill.
  • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic, salt, and pepper. Pour the dressing over the salad and toss well. Season with extra salt and pepper and serve.


Calories: 523kcal | Carbohydrates: 61g | Protein: 13g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 17mg | Sodium: 223mg | Potassium: 270mg | Fiber: 3g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 2mg