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Mediterranean Shrimp Orzo Salad with Feta and Lemon

PREP 15 minutes
COOK 10 minutes
TOTAL 40 minutes
Yield 6 people
Created by: Charlene Carey
Mediterranean Shrimp Orzo Salad Recipe
A refreshing Mediterranean Shrimp Orzo Salad featuring feta, fresh veggies, and a zesty lemon dressing, perfect for a light and nutritious meal.
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Course: Main Course
Cuisine: Mediterranean

Equipment

  • Measuring spoons
  • Measuring cups
  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • juicer
  • Whisk
  • Large pot
  • Colander
  • Silicone spatula

Ingredients

  • 1 cup olive oil, extra virgin (240 ml)
  • 1 tablespoon dried oregano (15 g)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • ½ cup fresh lemon juice from two lemons (120 ml)
  • 1 tablespoon red wine vinegar (15 ml)
  • 5 cloves garlic minced
  • 2 tablespoons fresh dill (30 g) chopped
  • 1 pound orzo (454 g)
  • 1 pound cooked shrimp (454 g) chopped into bite-sized pieces
  • 6 ounces fresh feta (170 g) crumbled
  • 1 cup cherry tomatoes (150 g) quartered
  • ½ cup Kalamata olives (75 g) chopped
  • 1 cup cucumber (150 g) diced, seeds removed
  • 1 cup red onion (150 g) diced

Instructions

  • Start by whisking together the olive oil, oregano, salt, black pepper, lemon juice, red wine vinegar, and minced garlic in a bowl. The fragrance of garlic will be inviting, and you want to achieve a smooth consistency. Taste the dressing and adjust the seasoning if necessary.
  • Boil some water in a large pot and add the orzo, stirring occasionally. Cook until it starts to soften and becomes slightly al dente, which is key for the salad. After cooking, rinse the orzo under cold water to prevent it from getting mushy.
  • In a large mixing bowl, add the cooled orzo, shrimp, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh dill. Gently mix them together until evenly distributed, ensuring the salad looks colorful and vibrant without aggressively squishing the veggies.
  • Sprinkle crumbled feta over the salad and pour the dressing on top. Gently toss to combine, taking care not to break up the feta too much, so you can enjoy the creamy bites throughout the salad.
  • Let the salad chill in the refrigerator for about 15 minutes before serving to allow the flavors to mingle and intensify. When ready to enjoy, taste the salad; if it seems bland, add a little more seasoning or lemon juice for brightness.

Notes

Store leftover Mediterranean Shrimp Orzo Salad in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing to maintain the salad's texture.
Cook orzo until slightly al dente and rinse immediately afterward to prevent mushiness. If the salad tastes bland, add extra lemon juice or salt to enhance the flavor. Cook shrimp just until opaque and remove promptly from heat to keep them tender.
This salad is best served cold; no reheating is required.
Pair with grilled chicken or fish for a full meal. Serve alongside chilled wine like Rosé or Sauvignon Blanc for a refreshing complement. This salad also works well as a light meal prep option for lunchboxes.
For an extra layer of flavor, add marinated artichoke hearts or incorporate sun-dried tomatoes. Tossing in pine nuts can provide added crunch.