Shrimp Orzo Salad

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!

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Serving servings

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

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.

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.

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.

Shrimp Sub: Instead of shrimp, you can use grilled chicken, tofu, or chickpeas as a vegetarian option.

Orzo Sub: 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.

Cooking Shrimp in a Pan: 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.

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.

Nutrition

Course Lunch & Dinner

Cuisine American

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