Garlic Shrimp and Orzo Salad
Bright, zesty, and packed with Mediterranean-inspired flavors, this Garlic Shrimp and Orzo Salad is a perfect fusion of hearty and fresh. Tender orzo pasta is tossed with succulent garlic-sautéed shrimp, juicy cherry tomatoes, crisp cucumber, tangy red onion, and creamy crumbled feta, all brought together with a vibrant lemon and olive oil dressing. Bursting with wholesome ingredients and balanced with fresh parsley and bold seasonings, this salad is both light and satisfying. Ready in just 30 minutes, it’s an ideal weeknight dinner or make-ahead option for lunch or picnics. Serve it warm or cold for a versatile dish that’s as visually stunning as it is delicious. Perfect for anyone craving a refreshing shrimp pasta salad with a Mediterranean twist!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 pound Shrimp, peeled and deveined
- 4 cloves Garlic, minced
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil, then cook the orzo according to the package instructions (usually around 8-10 minutes). Drain, rinse with cold water, and set aside.
While the orzo cooks, pat the shrimp dry with paper towels and season lightly with a pinch of salt and pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper to create the dressing.
Drizzle the dressing over the orzo mixture and toss to combine.
Gently fold in the cooked shrimp and mix until evenly distributed.
Serve immediately at room temperature, or chill in the fridge for 1-2 hours to serve as a cold salad. Garnish with additional parsley or feta cheese, if desired.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 3325 mg | 145% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 17.5 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 885 mg | 68% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
