Shrimp Orzo Salad Recipe

5 from 3 votes

Shrimp Orzo Salad with cooked shrimp, soft orzo, crisp veggies, feta, and herbs is a summer side dish everyone will love!

Prep Time15

Cook Time15

Chilling Time30

Total Time1

Course: Salad

Cuisine: North American

Servings: servings

Calories: 236kcal

Bring a pot of salted water to a boil and add orzo pasta. Cook until al dente, stirring occasionally, for about 6-8 minutes.
While pasta is cooking, in a large bowl add olive oil, lime juice, garlic, red onion, mint, cilantro, salt and pepper. Whisk and set aside.
Drain orzo pasta in a colander, add to the bowl with the dressing and stir gently to combine. Set aside to soak up the flavors.
Preheat large non-stick skillet on medium heat and swirl oil to coat. Add shrimp, sprinkle with a bit of salt and pepper and cook undisturbed for 2-3 minutes or until pink and browned on the bottom. Flip and cook for 1-2 more minutes or until opaque. Transfer to the bowl with orzo, scraping the bits off the bottom of the skillet.
Add cucumber and feta cheese. Stir orzo salad gently with a spoon, cover and let marinate in the fridge for 30 minutes.

Store: Refrigerate orzo salad in an airtight container for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” the olive oil.
Make ahead: You can store salad with the dressing mixed in or keep the dressing separate until ready to serve for up to 2 days. Combine orzo and dressing 30 minutes prior serving. Orzo will be a bit less flavorful this way because it won't be hot, but still salad will be delicious. If making ahead, I recommend to rinse cooked orzo with cold water, drain and mix with a bit of oil to prevent it from sticking during storage.