Greek Orzo Salad with Grilled Shrimp
Brighten up your table with this Mediterranean-inspired Greek Orzo Salad with Grilled Shrimp—a vibrant, flavorful dish perfect for any occasion! Tender orzo pasta is tossed with a medley of crisp cucumbers, juicy cherry tomatoes, briny kalamata olives, tangy feta cheese, and fresh parsley, all brought together with a zesty homemade lemon-oregano dressing. The star of the show? Perfectly grilled shrimp, marinated in garlic, olive oil, and lemon juice, for a smoky, citrus-kissed finish. This salad is a quick and healthy meal that’s ready in just 35 minutes, making it a go-to option for weeknight dinners, summer gatherings, or meal prep. Serve it chilled or at room temperature for a refreshing taste of the Mediterranean—complete with vibrant colors and bold, fresh flavors. Keywords: Greek orzo salad, grilled shrimp recipe, Mediterranean salad, healthy dinner idea, summer pasta salad.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 0.25 cup red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
Instructions
Cook the orzo pasta in a large pot of salted boiling water according to the package instructions (about 8-10 minutes). Drain, rinse with cool water, and set aside.
In a medium bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, minced garlic, dried oregano, salt (1/2 tsp), and black pepper (1/4 tsp). Add the shrimp to the marinade and toss to coat. Let it marinate for 10-15 minutes while preparing other ingredients.
Preheat a grill or grill pan over medium-high heat. Skewer the shrimp or use a grill basket to prevent them from falling through the grates. Grill the shrimp for 2-3 minutes per side until pink and fully cooked. Remove from heat and set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large mixing bowl, combine the cooked orzo, diced cucumber, cherry tomatoes, kalamata olives, red onion, and chopped parsley. Drizzle the dressing over the mixture and toss to combine.
Gently fold in the crumbled feta cheese, being careful not to break it up too much.
Arrange the grilled shrimp on top of the orzo salad, or mix them in, depending on your preference.
Serve immediately or chill in the refrigerator for 20-30 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 785 mg | 17% | |
*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.
