Description
A refreshing Greek-style lemony grilled shrimp orzo salad that combines perfectly grilled shrimp with a tangy lemon and oregano dressing, tossed with orzo pasta, fresh vegetables, Kalamata olives, and crumbled feta cheese. Ideal for summer meals, picnics, or meal prep with a Mediterranean flair.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil (plus more for grilling)
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Salad
- 8 oz orzo pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, halved
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper. Let the shrimp marinate for 15–20 minutes to absorb the flavors while you prepare other ingredients.
- Grill the Shrimp: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the shrimp for 2–3 minutes per side until they turn pink and are cooked through. Remove from the grill and set aside.
- Prepare the Salad Mix: In a large bowl, combine the cooked and cooled orzo pasta with halved cherry tomatoes, diced cucumber, finely chopped red onion, halved Kalamata olives, and crumbled feta cheese.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, dried oregano, salt, and pepper until emulsified and smooth.
- Toss Salad with Dressing: Pour the dressing over the orzo salad mixture and toss gently to evenly coat all ingredients.
- Assemble and Serve: Top the dressed orzo salad with grilled shrimp and garnish with chopped fresh parsley. Serve the salad chilled or at room temperature for best flavor.
Notes
- This salad is perfect for meal prep or summer picnics.
- You can substitute the shrimp with chicken or chickpeas for a different protein option.
- Grilling the shrimp adds a subtle smoky flavor but you can pan-sear if a grill is not available.
- To keep the salad fresh, dress right before serving or keep dressing separate if making ahead.
