This shrimp orzo salad is perfect for summer—it’s healthy, high in protein, and so easy to make. The orzo is tossed in a tangy Italian balsamic dressing and topped with fresh, crunchy veggies and juicy shrimp. You can grill or bake the shrimp!
Grilled shrimp orzo salad
With summer just around the corner, this grilled shrimp orzo salad deserves a spot in your weekly menu rotation. It’s light, flavorful, and incredibly easy to prepare. The juicy shrimp, marinated in Italian balsamic dressing, pairs perfectly with the simple and fresh pasta. It’s truly the ideal addition to any outdoor gathering or a quick weeknight dinner!
What’s great about this shrimp orzo salad is its versatility—it can be served as a main dish or a side. It’s packed with protein, healthy, dairy-free, and it can easily be made gluten-free. Plus, you can grill, bake, or cook the shrimp on the stovetop, making it adaptable to any cooking preference.
Whether you’re hosting a barbecue or just looking for a refreshing side dish, this salad is guaranteed to impress. I love bringing it along to block parties, dinners, and BBQs—it’s fancy yet incredibly simple to whip up.
Anyway, I cannot wait to hear your thoughts about this orzo salad with juicy shrimp. Let me know in the comments below if you try it!
Why you’ll love this healthy recipe:
- Quick and Easy: Whip it up quickly with simple steps and ingredients.
- Healthy: Packed with wholesome ingredients for a nutritious meal.
- Gluten-Free Option: Easily make it gluten-free with alternative pasta choices.
- High Protein: This orzo salad has 22 grams of protein per serving.
- Perfect for Summer: Refreshing and light, it’s ideal for warm-weather dining.
- Block Party Essential: A crowd-pleaser for any outdoor gathering.
- Super Flavorful: Bursting with delicious tastes in every bite.
- Flexible: Customize it to your taste preferences or dietary needs with ease.
- Try this easy orzo pesto salad or this chicken Caesar pasta salad next!
Ingredients needed
You only need a handful of super simple ingredients to make this delicious shrimp orzo salad. It’s easy to cook, healthy, protein-packed, and perfect for meal prepping. Here is a list of everything you need so you are prepared:
- Shrimp is the primary source of protein! You can use fresh or frozen shrimp for this recipe, but it has to be raw.
- Garlic: Fresh is best!
- Orzo: Provides a hearty base for the salad. Pick a gluten-free alternative if needed.
- English cucumber: Adds crispness and freshness.
- Red bell pepper: Adds sweetness and color contrast.
- Arugula: Adds a peppery bite and freshness.
- Parsley: Adds a pop of color and herbal freshness.
- Dressing: For the best simple homemade dressing, you need extra virgin olive oil, balsamic vinegar, Dijon mustard, water, and Italian seasoning.
- Salt and pepper: For seasoning!
Kitchen tools needed
Here is a quick list of all the kitchen tools you’ll need to make this high-protein grilled shrimp orzo salad:
- Mixing bowl
- Whisk
- Cutting board + Knife
- Large pot (for cooking orzo)
- Colander or strainer
- Baking sheet (if baking shrimp)
- Grill + Skewers (if grilling shrimp)
How to make shrimp orzo salad
This shrimp oro salad recipe is super easy to make. You can grill or oven-bake the shrimp! Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make this recipe; just scroll to the bottom of this post for the full recipe and ingredient measurements.
Step 1:
First, boil a large pot of water with 1 tsp of salt. Cook the orzo according to the package directions. I recommend letting it cool by adding it to a large bowl and placing it in the fridge. While rinsing it in cold water is quicker, it may diminish some salt and flavor.
Step 2:
Then, make the dressing by whisking the olive oil, balsamic vinegar, Dijon mustard, water, and Italian seasoning until emulsified. Set aside.
Step 3:
Preheat your grill to high heat or oven to 400°F. If you are grilling and using wooden skewers, start soaking them in water now.
Step 4:
Begin by patting your peeled and deveined shrimp dry using paper towels. Marinate the shrimp with half of the prepared dressing in a ziplock bag or bowl, adding the minced garlic. Reserve the remaining dressing for the orzo. Place the shrimp in the refrigerator to marinate for about 20 minutes but no more than 1 hour.
Step 5:
While the oven or grill is preheating, prepare the vegetables by chopping the pepper, cucumber, and parsley.
Step 6:
Once the orzo has cooled, mix it with the prepared vegetables, including the arugula. The arugula will wilt slightly as you toss the salad. If the orzo sticks together, add a splash of water or the reserved dressing to help separate it as you toss. Drizzle with the reserved dressing and toss again.
Step 7:
If you are baking the shrino, place the shrimp on a non-stick baking sheet and bake for 5-7 minutes until they turn pink and are cooked through (avoid overcooking).
If you grill the shrimp, thread 5 – 6 shrimp onto each skewer. Then, grill the shrimp skewers on each side for 2-3 minutes until they are cooked through.
Step 8:
Finally, add the cooked shrimp to the cold salad and serve immediately. Drizzle with more dressing if desired, and sprinkle with parsley for garnish.
Enjoy your delicious grilled shrimp orzo salad.
Expert recipe tips:
- Cold Salad, Warm Shrimp: To keep your salad ingredients fresh and crispy, keep them cool until you’re ready to serve. Just add the freshly grilled shrimp right before serving for a tasty mix of temperatures and textures.
- Fresh or Frozen Shrimp: You can use either for this recipe! Just remember to thaw frozen shrimp completely before marinating to ensure even flavor absorption.
- Marinating Shrimp: For the tastiest shrimp, marinate them for at least 20 minutes before, but no more than 1 to 2 hours because the shrimp may get chewy.
- Double the Recipe: If you’re making a double batch, ensure there’s enough room to cook the shrimp properly, especially if you’re grilling. Avoid crowding the grill to ensure each shrimp cooks evenly. You might also need a bigger bowl or container for mixing all those extra salad ingredients.
- Make Ahead of Time: Get ahead by prepping your salad ingredients early, but wait to marinate the shrimp until you’re within a two-hour window of grilling. The orzo salad actually improves with time as the dressing soaks into the pasta!
Easy ingredient substitutions:
Here is a list of the best ingredient substitutions for this shrimp orzo salad so you have tons of options in the kitchen:
- 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.
- English cucumber: Substitute the English cucumber with regular cucumber or any other crunchy vegetable like celery or carrots.
- Red Bell Pepper: If you don’t have red bell pepper, you can use yellow or orange bell pepper or substitute with cherry tomatoes for a burst of color.
- Vegetables: You can substitute the suggested vegetables for cherry tomatoes, spinach, or roasted bell peppers based on your preferences or what’s available.
- Dressing: Customize the dressing using different vinegar types (such as red wine vinegar or rice vinegar) or adding fresh herbs like basil or cilantro.
- Fresh arugula: For a different flavor profile, substitute arugula for spinach, kale, or mixed greens.
- Parsley: If you don’t have parsley, you can use cilantro, basil, or dill for a fresh herb garnish.
What to serve with orzo salad:
Orzo salad pairs wonderfully with grilled chicken or steak. It also complements seafood dishes such as grilled salmon or shrimp skewers. Consider serving it alongside roasted vegetables or grilled portobello mushrooms for a vegetarian option. Additionally, it can be a delicious side dish alongside a fresh green salad or served as a light main course on its own.
Frequently Asked Questions
Can I use frozen shrimp?
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 thawed.
Can I cook the shrimp on the stovetop?
Yes, you can cook the shrimp on the stovetop! Heat a skillet over medium-high heat, add a little olive oil, then cook the shrimp for 2-3 minutes per side until they are pink and cooked through. Adjust the cooking time depending on the size of the shrimp.
Can I substitute the shrimp with another protein?
Absolutely! Grilled chicken, tofu, or even grilled vegetables work well as alternatives to shrimp in this recipe.
Is this orzo salad gluten-free?
Not by default, but you can make it gluten-free by using gluten-free orzo. We recommend options like brown rice or chickpea flour-based orzo.
What’s the best substitute for Orzo?
For this recipe, small pasta shapes like ditalini or Israeli couscous make excellent substitutes for orzo. They maintain a similar texture and absorb flavors well. You can also use different pasta shapes like fusilli, penne, or farfalle. Just adjust the cooking time accordingly.
Is this salad high-protein?
Yes, this salad is high in protein, especially if you use shrimp as the protein source. Shrimp is a rich source of protein, and combined with the orzo pasta, it makes for a satisfying and nutritious meal. There are 22 grams of protein per serving.
Can I make it ahead of time?
You can prep the salad ingredients a day ahead. But remember to marinate the shrimp only for 2 hours before grilling to keep them juicy and flavorful.
Should I eat it warm or cold?
You can enjoy this salad warm or cold, depending on your preference. It’s delicious either way! I highly recommend chilling the salad and adding the warm, crispy grilled shrimp on top.
How to store and reheat orzo salad:
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: I recommend eating it cold or chilled. If you want to reheat the shrimp, then I would do so in the oven or air fryer over the microwave.
If you love this recipe, try these Summer recipes next!
- Orzo Pesto Salad
- Baja Shrimp Tacos
- Grilled BBQ Shrimp
- Cucumber Carrot Salad
- Chicken Caesar Pasta Salad
- Greek Pasta Salad
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Shrimp Orzo Salad
Ingredients
Italian Balsamic Dressing
- 6 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- ½ tbsp Dijon mustard
- 1 tbsp water
- 1 ½ tsp Italian seasoning, or to taste
- ½ tsp salt, or to taste
- ¼ tsp 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
- Bring a large pot of water with 1 tsp of salt to a boil. Cook the orzo according to the package directions. I recommend letting it cool by adding it to a large bowl and placing it in the fridge. While rinsing it in cold water is quicker, it may diminish some salt and flavor.
- Make the dressing by whisking together the olive oil, balsamic vinegar, Dijon mustard, water, and Italian seasoning until emulsified. Set aside.
- Preheat your grill to high heat or oven to 400°F. If you are grilling and using wooden skewers, start soaking them in water now.
- Begin by patting your peeled and deveined shrimp dry using paper towels. Marinate the shrimp with half of the prepared dressing in a ziplock bag or bowl, adding the minced garlic. Reserve the remaining dressing for the orzo. Place the shrimp in the refrigerator to marinate for about 20 minutes but no more than 1 hour.
- While the oven or grill is preheating, prepare the vegetables by chopping the pepper, cucumber, and parsley.
- Make the Salad: Once the orzo has cooled, mix it with the prepared vegetables, including the arugula. The arugula will wilt slightly as you toss the salad. If the orzo sticks together, add a splash of water or the reserved dressing to help separate it as you toss. Drizzle with the reserved dressing and toss again.
- Baking Shrimp: Place the shrimp on a non-stick baking sheet and bake for 5-7 minutes until they turn pink and are cooked through (avoid overcooking).
- Grilling Shrimp: Thread 5 – 6 shrimp onto each skewer. Grill the shrimp skewers for 2-3 minutes on each side until they are cooked through.
- Add the cooked shrimp to the cold salad and serve immediately. Drizzle with more dressing if desired, and sprinkle with parsley for garnish.
Notes
Nutrition
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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.