Summer Shrimp and Orzo Salad

For me, summer has a taste. It’s the bright, zesty flavor of lemon, the fresh perfume of herbs just picked from the garden, and the satisfying lightness of a meal enjoyed on the patio as the evening air turns golden. This shrimp and orzo salad is that taste, captured in a single, beautiful bowl.

It’s the dish I turn to all season long, from lazy weekend lunches to casual backyard dinners with friends. It’s a celebration of simplicity and sunshine, and it always, always gets rave reviews. This isn’t just a recipe; it’s the official start of summer in my kitchen.

Why You’ll Fall in Love with This Recipe

I could go on forever, but here are the top three reasons this shrimp and orzo salad will become your new favorite:

• Sunshine in a Bowl: The combination of the zesty lemon vinaigrette, fresh herbs like dill and mint, and juicy shrimp is unbelievably refreshing. It’s a true celebration of bright, vibrant flavors.
• Ready in Under 30 Minutes: This is one of those magical dishes that looks incredibly impressive but comes together in a flash. It’s one of my go-to easy orzo salad recipes for busy weeknights when I crave something special without the fuss.
• So Versatile: You can serve it warm right after grilling or make it ahead to serve chilled. It’s perfect as a satisfying main course or a stunning side dish at your next cookout.

The Ingredients You’ll Need

The magic of this dish lies in using fresh, quality ingredients. Here’s what you’ll need to bring this gorgeous Mediterranean shrimp bowl to life.

For the Salad & Protein

• 2 cups orzo pasta: These tiny, rice-shaped pasta pieces are perfect for soaking up the delicious dressing.
• 1 ¾ pounds large shrimp: My key tip? Buy the best shrimp you can find, already peeled and deveined. It’s a huge time-saver!
• 8 ounces baby arugula: Please don’t skip this! The peppery bite of arugula is the perfect counterpoint to the rich shrimp and zesty lemon, making this a true shrimp orzo arugula salad.
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• ¼ cup crumbled feta cheese

For the Herb Marinade

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, grated into a paste
• 1 tablespoon fresh oregano, finely chopped
• Zest of 1 ½ large lemons
• ¼ teaspoon red pepper flakes

For the Lemon Vinaigrette

• ⅓ cup extra-virgin olive oil
• Juice of 1 ½ large lemons
• 1 shallot, finely minced
• 2 teaspoons pure maple syrup: This is my secret for balancing the acidity of the lemon without making the dressing overly sweet.
• ½ teaspoon sea salt
• ½ teaspoon black pepper, freshly ground

Step-by-Step Instructions

Ready to see how simple this is? Let’s make the best shrimp and orzo salad of your life!

1. Marinate the Shrimp: In a medium bowl, whisk together all the marinade ingredients. Add the shrimp and toss to coat them completely. Set the bowl aside for about 15 minutes to let those amazing flavors sink in.
2. Cook the Orzo: While the shrimp marinates, bring a large pot of generously salted water to a boil. Add the orzo and cook until al dente, usually 8-10 minutes. Drain it in a colander and give it a quick rinse with cool water—this stops the cooking and keeps the pasta from clumping.
3. Shake the Vinaigrette: In a small jar with a tight-fitting lid, combine all the vinaigrette ingredients. Seal it up and shake it like you mean it! Keep shaking until the dressing is creamy and emulsified.
4. Grill the Shrimp: Preheat your grill or a grill pan to medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side. You’ll know they’re done when they’re pink, opaque, and perfectly curled. The char from the grill is what makes this a truly fantastic grilled shrimp and orzo salad.
5. Toss It All Together: In your largest mixing bowl, combine the cooled orzo, arugula, fresh dill, and mint. Pour about three-quarters of the lemon vinaigrette over the top and toss gently.
6. Serve and Enjoy: Divide the salad among four bowls. Top with the grilled shrimp, drizzle with the remaining vinaigrette, and finish with a generous sprinkle of crumbled feta.

Serving Suggestions

This summer pasta salad with shrimp is a complete meal on its own, but it also plays beautifully with others. I love to serve it with a basket of warm, crusty bread to sop up any leftover vinaigrette.

For drinks, a crisp, cold glass of Sauvignon Blanc, Pinot Grigio, or a dry rosé is the absolute perfect pairing. It’s an instant trip to the Mediterranean coast!

Expert Tips & Smart Swaps

If you’ve ever wondered what to make with shrimp and orzo, this is your answer! But here are a few tips to make it perfect every time.

• Don’t Overcook the Shrimp: This is the golden rule! Shrimp cook in minutes. The second they turn pink and opaque, pull them off the heat.
• Rinse Your Orzo: That quick rinse under cool water is essential. It washes off excess starch, ensuring your orzo pasta salad with shrimp is light and fluffy, not sticky.
• Ingredient Swaps: No shrimp? Grilled chicken breast or scallops would be delicious. Not a fan of orzo? Try quinoa or farro for a heartier, nuttier texture.

I truly hope this vibrant shrimp and orzo salad brings a little dose of sunshine to your table. It’s a recipe that’s meant to be shared, so gather your favorite people, pour a glass of something nice, and enjoy the taste of summer.

Happy cooking!