This shrimp orzo salad is light, fresh, and perfect for summer. It's packed with protein, tossed in a tangy balsamic dressing, and loaded with crisp veggies and juicy grilled shrimp. Ready in under 30 minutes!
It's pasta salad season, and this shrimp orzo salad might just be my favorite one yet. It's light, fresh, and packed with protein—perfect for summer BBQs, poolside lunches, or an easy make-ahead dinner on a hot day. The balsamic dressing adds a tangy twist that keeps every bite super flavorful.
This recipe was inspired by my Greek pasta salad and pairs perfectly with a side of grilled corn or tzatziki with warm pita. It's one of those dishes that's just as good for entertaining as it is for meal prep—simple, delicious, and always a hit!
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Why you'll love this recipe
- Quick and Easy: Whip it up fast with simple ingredients and minimal prep—perfect for busy summer days.
- Light and Fresh: Loaded with crisp veggies, juicy shrimp, and a zesty balsamic dressing that tastes like summer.
- High in Protein: Thanks to the shrimp and orzo, it's a satisfying, protein-packed meal that'll keep you full.
- Great for Meal Prep: This salad holds up well in the fridge, making it ideal for make-ahead lunches or dinners.
Recipe Ingredients
- Shrimp – The star of the show and main source of protein. You can use fresh or frozen shrimp, but make sure it's raw—pre-cooked shrimp won't absorb the flavor as well.
- Garlic – Fresh garlic gives the best flavor and adds a nice savory kick.
- Orzo – A small pasta that makes the salad hearty and satisfying. You can use a gluten-free orzo if needed.
- English Cucumber – Adds crunch and a cool, refreshing bite. No need to peel!
- Red Bell Pepper – Brings sweetness, a little crunch, and a pop of color.
- Arugula – Adds a peppery bite and a burst of green. Baby spinach is also an option if you prefer something milder.
- Fresh Parsley – Brightens everything up with a fresh, herby finish.
- Homemade Balsamic Dressing – Made with extra virgin olive oil, balsamic vinegar, Dijon mustard, water, and Italian seasoning. It's tangy, simple, and so flavorful.
- Salt and Pepper – Don't forget to season to taste!
See recipe card for quantities.
How to Make Orzo Salad with Grilled Shrimp
- Step 1: Pat dry, marinate with garlic and half the dressing, and let it sit in the fridge while you prep everything else.
- Step 2: Dice the cucumber, red pepper, and parsley while your shrimp marinates and add them to a large bowl with the cooked orzo.
- Step 3: Combine the cooled orzo, chopped veggies, arugula, and reserved dressing in a big bowl.
- Step 4: Grill or bake until just pink and juicy—about 5–7 minutes max.
Hint: Let the salad (without the shrimp on top) chill for 15–30 minutes before serving to allow all the flavors to soak in—it's worth the wait! Then add the warm, grilled shrimp and serve!
Video Tutorial
Expert Tips
- Cold Salad, Warm Shrimp: Keep the salad ingredients chilled until serving, then top with freshly grilled shrimp for the best contrast of textures and temperatures.
- Marinate with Care: Let shrimp marinate for at least 20 minutes, but no more than 1–2 hours, to avoid a tough texture.
- Make It Ahead: Prep the veggies, cook the orzo, and mix the dressing in advance. Just wait to marinate and cook the shrimp—plus, the orzo tastes even better after it soaks up the dressing!
Equipment
- Large pot (for boiling orzo)
- Large bowl (for cooling and mixing orzo)
- Whisk (for dressing)
- Grill pan or skillet (for cooking shrimp)
- Knife and cutting board (for chopping veggies)
- Measuring spoons and cups
- Ziplock bag or mixing bowl (for marinating shrimp)
- Grilling skewers (optional, if grilling shrimp on skewers)
Substations & Variations
- Make it gluten-free: Use gluten-free orzo, whole wheat orzo, or chickpea-based orzo (like Banza) if needed.
- Make it dairy-free: This orzo salad is already dairy-free.
- Shrimp: Instead of shrimp, you can use grilled chicken, tofu, or chickpeas as a vegetarian option.
- Orzo: Instead of orzo, you can use other small pasta shapes like ditalini, couscous, or even quinoa for a gluten-free option.
- Red Bell Pepper: If you don't have a red bell pepper, you can use a yellow or orange bell pepper, or substitute it with cherry tomatoes for a burst of color.
- Parsley: If you don't have parsley, you can use cilantro, basil, or dill for a fresh herb garnish.
- Make it spicy: Add a pinch of red pepper flakes or diced jalapeño for a bit of heat.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. This salad is best enjoyed cold when stored in the refrigerator. If you'd like to reheat the shrimp, use the oven or air fryer instead of the microwave to prevent them from becoming rubbery.
Frequently Asked Questions
It's best served cold or at room temperature, with the freshly grilled shrimp added on top just before serving.
Yes, you can use frozen shrimp! Thaw them in the refrigerator overnight or in a bowl of cold water for quicker thawing, changing the water every 30 minutes until they are completely thawed.
Absolutely. You can prep the orzo, chop the veggies, and make the dressing ahead. Just wait to marinate and cook the shrimp until you're ready to serve. You don't want to marinate the shrimp for more than 1-2 hours, or they will have a bad texture.
Small pasta shapes, such as ditalini or Israeli couscous, work well in place of orzo—they have a similar texture and soak up the dressing beautifully. You can also use other short pastas, such as fusilli, penne, or farfalle—just be sure to adjust the cooking time as needed.
Serving Suggestions
These are my favorite dishes to serve with this grilled shrimp orzo salad:
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Did you make this recipe?
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📖 Recipe
Shrimp Orzo Salad
Ingredients
Italian Balsamic Dressing
- 6 tablespoon extra virgin olive oil
- 3 tablespoon balsamic vinegar
- ½ tablespoon Dijon mustard
- 1 tablespoon water
- 1 ½ teaspoon Italian seasoning, or to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
The Shrimp + Salad
- 1 pound shrimp, peeled & deveined
- 1 small garlic clove, grated or minced
- 1 ¾ cups dry orzo
- 1 English cucumber, chopped
- 1 red bell pepper, de-seeded & chopped
- 1-2 cups fresh arugula
- Parsley for serving
Instructions
- Cook Orzo: Bring a large pot of salted water (1 teaspoon salt) to a boil. Cook the orzo according to package instructions. Drain and transfer to a large bowl. Let it cool in the fridge (or rinse with cold water to cool faster, but this can wash out some flavor).
- Make Dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, water, and Italian seasoning until combined. Set aside.
- Prep Shrimp: Pat peeled and deveined shrimp dry. Toss shrimp with half the dressing and minced garlic in a bowl or ziplock bag. Marinate in the fridge for 20 minutes, up to 1 hour.
- Preheat Cooking: Heat a grill pan,outdoor grill, or regular skillet over medium-high heat. If grilling, soak wooden skewers in water.
- Prep Veggies: Chop red bell pepper, cucumber, and parsley.
- Make Salad: Once the orzo is cool, mix it with chopped veggies and arugula. If orzo sticks, add a splash of water or reserved dressing. Drizzle with remaining dressing and toss again.
- Cook Shrimp: Cook shrimp in the hot pan or grill for 2-3 minutes per side until pink and cooked through. If using skewers, thread 5-6 shrimp each before cooking.
- Serve: Add cooked shrimp to the salad, toss gently, and serve immediately. Garnish with parsley and extra dressing if desired.
Jane says
so good and perfect for a summer night!
Tati Chermayeff says
Hi Jane! Yay, I am so glad you liked this recipe 🙂 it really is the best on a summer night!
Saskia says
I absolutely love corn so this salad was fire.