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Lemon-Herb Shrimp & Orzo Bowls with Peppery Arugula

Juicy, flame-kissed shrimp meet tender orzo and crisp arugula in a vibrant lemon dressing. This sun-drenched Mediterranean bowl is your perfect weeknight escape.

  • Total Time25 minutes
  • Yield4 bowls 1x

Ingredients

Scale

For the Salad & Protein

  • 2 cups about 340 g orzo pasta
  • 1 ¾ pounds 800 g large shrimp, peeled and deveined
  • 8 ounces about 225 g baby arugula
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon fresh mint (chopped)
  • ¼ cup about 40 g 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
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper (freshly ground)

Instructions

  1. Infuse the Shrimp: In a medium bowl, combine the shrimp with all marinade ingredients: 3 tablespoons of olive oil, the grated garlic paste, fresh oregano, lemon zest, and red pepper flakes. Toss to coat thoroughly and set aside to marinate while you prepare the other components.
  2. Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions, typically 8–10 minutes, until al dente. Drain immediately through a colander and rinse briefly with cool water to halt the cooking process and prevent sticking.
  3. Shake Up the Vinaigrette: While the orzo cooks, combine all vinaigrette ingredients in a small jar: ⅓ cup of olive oil, the lemon juice, minced shallot, maple syrup, sea salt, and black pepper. Seal the lid tightly and shake vigorously until the dressing is emulsified.
  4. Grill the Shrimp: Preheat a cast-iron grill pan or outdoor grill to medium-high heat, approximately 450°F (230°C). Thread the marinated shrimp onto your skewers. Place the skewers on the hot grill and cook for 2–3 minutes per side. The shrimp are done when they turn opaque and curl into a firm ‘C’ shape.
  5. Assemble the Salad Base: In a large mixing bowl, combine the cooled orzo, baby arugula, fresh dill, and fresh mint. Pour about three-quarters of the vinaigrette over the salad and toss gently to combine.
  6. Serve and Garnish: Divide the orzo and arugula salad among four bowls. Top each bowl with a skewer of grilled shrimp, or remove the shrimp from the skewers and arrange them over the salad. Drizzle with the remaining vinaigrette and finish with a sprinkle of crumbled feta cheese. Serve immediately.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, store the shrimp and the orzo-arugula mixture separately.
  • Ingredient Swaps: This salad is wonderfully versatile. Try substituting grilled chicken tenders or scallops for the shrimp. For a grain alternative, quinoa or farro work beautifully in place of orzo.
  • Make-Ahead Tip: You can cook the orzo and prepare the vinaigrette up to a day in advance. Store them separately in the refrigerator. When you’re ready to eat, simply grill the shrimp and toss everything together for a lightning-fast meal.

Nutrition Facts (per serving, 1 of 4 bowls): Calories: 805 kcal | Total Fat: 34 g (Saturated Fat: 6 g, Trans Fat: 0 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3 g) | Cholesterol: 365 mg | Sodium: 1008 mg | Total Carbs: 76 g (Dietary Fiber: 5 g, Total Sugars: 5 g) | Protein: 55 g | Vitamin D: 0 mcg | Calcium: 185 mg | Iron: 6 mg | Potassium: 720 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Mediterranean-Inspired

Nutrition

  • Calories: 805

Find it online: https://dailyzests.com/summer-shrimp-and-orzo-salad/