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.
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
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