This shrimp orzo salad is a light, protein-packed summer dish made with grilled shrimp, tender orzo, crisp veggies, and a tangy balsamic dressing. The shrimp get a quick char on the grill, then go warm over the cold salad for the best mix of textures. It comes together in under 30 minutes and is naturally dairy-free.
Shrimp Orzo Salad At A Glance
- ✅ Recipe Name: Shrimp Orzo Salad (Grilled + Ready in 30 Minutes!)
- 🕒 Ready In: ~30 minutes (option to marinate shrimp for 20 min)
- 👪 Serves: 6
- 🍽 Calories: ~373 per serving
- 💪 Protein: ~22g per serving
- 🥣 Main Ingredients: Fresh or frozen shrimp, orzo, arugula, English cucumber, red bell pepper, parsley, garlic, balsamic vinegar, Dijon, olive oil
- 📖 Dietary Info: High-protein, dairy-free, nut-free (gluten-free with GF orzo)
- ⭐ Why You'll Love It: It's a high-protein, dairy-free summer salad that's ready in 30 minutes and is make-ahead friendly. Grilled shrimp add a smoky char, while the balsamic dressing keeps every bite light and tangy.
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- Shrimp Orzo Salad At A Glance
- Why You'll Love This Shrimp Orzo Salad
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Grilled Shrimp Orzo Salad (Step-by-Step)
- Video Tutorial
- Expert Tips + Notes From My Kitchen
- What to Serve With Shrimp Orzo Salad
- How to Store and Make Ahead
- Shrimp Orzo Salad FAQs
- More Easy Summer Salad Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Shrimp Orzo Salad
- Grilled shrimp, not boiled or roasted: A quick char on the grill adds smoky depth that most orzo salads miss, then the shrimp go on warm, right over the cold salad.
- Warm shrimp over cold salad: That temperature contrast is the whole trick. Crisp, chilled orzo and crunchy veggies paired with juicy, hot shrimp make every bite more interesting than a fridge-cold pasta salad.
- High-protein and filling: Between the shrimp and the orzo, this makes for a real meal, not just a side.
- Naturally dairy-free and no cheese: No feta needed. The balsamic dressing carries the flavor, so it's lighter than the oil-and-cheese versions without tasting like it's missing anything.
- Make-ahead friendly: Prep the orzo, veggies, and dressing in advance. The orzo actually tastes better once it soaks up the dressing, so a head start works in your favor.
⭐️⭐️⭐️⭐️⭐️
So good and perfect for a summer night!
- Jane
Ingredients You'll Need
- Shrimp: The star and main protein. Use raw shrimp, fresh or thawed from frozen, since pre-cooked won't take on the marinade or the char the same way. Large or medium both work. If you love shrimp on the grill, try my grilled BBQ shrimp skewers next.
- Orzo: The small, rice-shaped pasta that makes this hearty enough for a meal. Use gluten-free orzo if you need it.
- Arugula: My green of choice here for its peppery bite. Baby spinach works if you want something milder.
- English cucumber: Adds cool crunch. No need to peel it.
- Red bell pepper: Brings sweetness, color, and a little extra crunch.
- Fresh parsley: Brightens the whole bowl with a clean, herby finish.
- Garlic: Fresh, grated or minced, into the shrimp marinade for a savory backbone.
- For the balsamic dressing: Extra virgin olive oil, balsamic vinegar, Dijon mustard, a splash of water, and Italian seasoning. Tangy, simple, and dairy-free without missing the feta.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Make it gluten-free: Swap in gluten-free orzo, whole wheat orzo, or a chickpea-based orzo like Banza.
- Try a different pasta: No orzo? Use a small shape like ditalini or Israeli couscous, or go with fusilli, penne, or farfalle and adjust the cook time.
- Swap the protein: I love swapping in my crispy grilled chicken thighs, tofu, or chickpeas.
- Change the green: Baby spinach is a milder stand-in for arugula. Chopped romaine works too if you want more crunch and less pepper.
- Switch the herbs: No parsley? Fresh cilantro, basil, or dill all bring a different but fresh finish.
- Sub the bell pepper: Yellow or orange bell pepper works, or use halved cherry tomatoes for a juicy pop of color.
- Add feta if you'd like: This salad is naturally dairy-free, but a handful of crumbled feta on top is a great addition if dairy isn't a concern.
- Make it spicy: Add a pinch of red pepper flakes or some diced jalapeño for heat.
How to Make Grilled Shrimp Orzo Salad (Step-by-Step)
- Step 1: Marinate the shrimp. Pat the shrimp dry, then toss with grated garlic and half the dressing. Let it sit in the fridge while you prep everything else.
- Step 2: Combine the orzo and veggies. Add the cooled, cooked orzo to a large bowl with the diced cucumber, red bell pepper, and arugula.
- Step 3: Add the dressing. Pour the reserved dressing over the bowl and toss everything to coat.
- Step 4: Grill the shrimp. Thread onto skewers and grill 5 to 7 minutes max, until just pink and juicy.
- Step 5: Plate and serve. Pile the warm grilled shrimp over the cold salad, garnish with parsley, and serve right away.
Hint: Let the salad chill for 15 to 30 minutes before adding the shrimp. It gives the orzo time to soak up the dressing and the flavors to come together. Then top with the warm, grilled shrimp and serve.
Video Tutorial
Expert Tips + Notes From My Kitchen
- Keep the salad cold and the shrimp warm: I chill the orzo and veggies, then add the shrimp straight off the grill. That hot-and-cold contrast is what makes this taste better than a standard fridge-cold pasta salad.
- Don't over-marinate the shrimp: Twenty minutes is plenty, and I never go past an hour or two. Too long in the acidic dressing, and the texture turns tough.
- Watch the grill closely: Shrimp cook fast, 5 to 7 minutes max. Pull them the moment they turn pink and opaque, since they go rubbery the second they overcook.
- Cool the orzo before it goes in: Warm orzo will keep cooking the shrimp and soak up too much dressing. Drain it, cool it, then build the salad.
- Make it ahead the smart way: Prep the orzo, veggies, and dressing in advance, but wait to grill the shrimp until you're ready to serve. The orzo actually tastes better after it sits in the dressing.
What to Serve With Shrimp Orzo Salad
This grilled shrimp orzo salad works as a full meal on its own, but it also makes a great side at a summer cookout. Here's what I like to serve alongside it:
- Warm bread: Air Fryer Garlic Bread or Healthy Almond Flour Cornbread for something to mop up the dressing.
- More off the grill: Grilled Greek Chicken Kabobs or Grilled Corn and Avocado Salad to round out a cookout spread.
- A simple side: Air Fryer Halloumi or Healthy Zucchini Fritters for a little extra protein and crunch.
How to Store and Make Ahead
- Store: Keep in an airtight container in the fridge for up to 3 days, and enjoy it cold straight from the fridge.
- Reheat: If you want to warm the shrimp, use the oven or air fryer, not the microwave, which turns them rubbery.
- Make ahead: Prep the orzo, veggies, and dressing up to a day early, then grill the shrimp just before serving.
Shrimp Orzo Salad FAQs
Is shrimp orzo salad served hot or cold?
It's served cold, with one twist. The orzo and veggies are chilled, then I add the shrimp warm right off the grill. That hot-and-cold contrast is what makes this version stand out.
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight, or in a bowl of cold water, changing the water every 30 minutes until thawed. Pat them dry before marinating so they take on the flavor and grill up with a good char.
Can I make shrimp orzo salad ahead of time?
Yes, and it's a great make-ahead dish. Prep the orzo, veggies, and dressing up to a day in advance and store them separately. Grill the shrimp just before serving so they stay juicy.
Can I make orzo salad gluten-free?
Yes. Use a gluten-free orzo, whole wheat orzo, or a chickpea-based orzo like Banza. The rest of the recipe is already gluten-free.
What's the best substitute for orzo?
Small pasta shapes like ditalini or Israeli couscous work best since they hold a similar texture. You can also use fusilli, penne, or farfalle, or go with gluten-free orzo if needed.
More Easy Summer Salad Recipes You'll Love
If you loved this grilled shrimp orzo salad, here are a few more to try next:
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!
📖 Recipe
Shrimp Orzo Salad
This shrimp orzo salad is a light, protein-packed summer dish made with grilled shrimp, tender orzo, crisp veggies, and a tangy balsamic dressing. The shrimp get a quick char on the grill, then go warm over the cold salad. Ready in under 30 minutes and naturally dairy-free.
Ingredients
The 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 (fresh or thawed from frozen)
- 1 medium garlic clove, grated or minced
- 1 ¾ cups dry orzo
- 1 English cucumber, chopped into quarters
- 1 red bell pepper, de-seeded & chopped
- 1 to 2 cups fresh arugula
- Parsley for serving
Instructions
- Marinate the shrimp: Pat the shrimp dry. Toss with the minced garlic and half the dressing in a bowl or ziplock bag. Marinate in the fridge for 20 minutes, up to 1 hour.
- Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo according to package instructions. Drain and let it cool (rinse with cold water to speed it up, though this can wash out some flavor).
- Make the dressing: Whisk together the olive oil, balsamic vinegar, Dijon mustard, water, and Italian seasoning until combined. Set aside.
- Prep the veggies: Chop the cucumber, red bell pepper, and parsley.
- Build the salad: Once the orzo is cool, combine it with the chopped veggies and arugula in a large bowl. Drizzle with the dressing and toss to coat. If the orzo sticks, add a splash of water or extra dressing.
- Grill the shrimp: Heat a grill pan, outdoor grill, or skillet over medium-high. If grilling, soak wooden skewers and thread 5 to 6 shrimp each. Cook 2 to 3 minutes per side, until just pink and cooked through.
- Serve: Pile the warm shrimp over the cold salad, toss gently, and serve right away. Garnish with parsley and extra dressing if desired.
Video
Notes
Cold salad, warm shrimp: Keep the salad chilled until serving, then top with freshly grilled shrimp for the best mix of textures and temperatures.
Frozen shrimp: Thaw in the fridge overnight, or in a bowl of cold water, changing the water every 30 minutes until thawed.
Marinating: Marinate for at least 20 minutes but no more than 1 to 2 hours, or the shrimp can turn tough.
Shrimp sub: Use grilled chicken, tofu, or chickpeas for a vegetarian option.
Orzo sub: Ditalini or Israeli couscous work well, or use fusilli, penne, or farfalle and adjust the cook time. Use gluten-free orzo to make it gluten-free.
Add feta: This salad is naturally dairy-free, but crumbled feta on top is a great addition if dairy isn't a concern.
Stovetop shrimp: Heat a little olive oil in a skillet over medium-high and cook the shrimp 2 to 3 minutes per side until pink.
Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Best enjoyed cold. If reheating the shrimp, use the oven or air fryer instead of the microwave.
Nutrition
Calories: 373kcal | Carbohydrates: 38g | Protein: 22g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 122mg | Sodium: 305mg | Potassium: 443mg | Fiber: 3g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Tati Chermayeff says
I love bringing this to BBQs and cookouts. It's always tasty, high in protein, and i love shrimp!
Janessa says
Sounds delicious! Wanted a seafood salad when I found this one. Do you think in addition to shrimp, imitation crab would be good in it?
Thanks!
Tati Chermayeff says
Thanks so much, Janessa! Imitation crab would be a great addition — it'll add a nice sweetness that pairs really well with the shrimp. I'd suggest chopping it into bite-sized pieces and tossing it in at the end so it stays tender. Let me know how it turns out!
Saskia says
I absolutely love corn so this salad was fire.
Tati Chermayeff says
Hi Saskia - so so happy to hear that!! thank you!
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!