This delicious and Zesty Shrimp Orzo Salad is the perfect quick meal. It is full of fresh veggies, tender shrimp, and perfectly cooked orzo tossed in a flavorful dressing. A great make-ahead meal for warmer months that everyone will love!

What is Orzo and How To Cook It?

Orzo is a small pasta that is made from semolina flour. It is a white pasta, but not a whole grain, although you can find whole-wheat versions online.

This small pasta looks a lot like rice when it is dry and even after it is cooked. But don’t let that fool you because it is an ingredient that contains gluten, unlike rice.

This tiny pasta variety cooks fast and can be used in warm and cold recipes. That’s why it works so well in my cold main dish salad that I’m sharing with you here today.

The easiest way to prepare orzo is by boiling it in salted water until it reaches al dente. You don’t want to overcook this pasta variety so you avoid a mushy end product.

I typically cook mine for about 8 to 10 minutes and it is perfect for this Shrimp and Orzo Salad. I also love using Orzo in soups. It doesn’t get as mushy as rice or other varieties of pasta as it sits in the soups.

You can check out this Vegetable Orzo Soup here on the blog after this recipe. It is an Instant Pot recipe and super easy and delicious!

Can I Use A Different Pasta For This Salad?

I prefer using the Orzo Pasta because I think it holds up well with the other ingredients and never gets mushy after many days in the fridge.

However, if you do not have access to Orzo or you want to make this salad with the pasta you have on hand, then I say go for it.

Any variety of pasta can be used from elbow macaroni to bow-tie-shaped pasta. The one suggestion I would offer is to avoid the longer varieties, or at least break them up into bite-sized pieces if you do go that tough route.

I just think it is a better bite if you can get some of everything in each bite and the smaller pieces of pasta will make that easier.

One thing is for sure, no matter which pasta you use this salad will still be delicious and a crowd-pleaser.

Fresh or Frozen Shrimp?

As with any recipe if you have access to fresh shrimp then I would go that route. Nothing tastes better than freshly caught seafood in my opinion.

But trust me, living in a landlocked state like Arkansas, I know how hard it is to get our hands on fresh shrimp for this recipe.

So I opt for frozen shrimp and still get great results. I recommend buying the raw shrimp that have already been cleaned for you.

Most of the time the bag will say something like “raw shrimp shell and tail removed”. This will just make your job easier when it comes to cooking them. But if you prefer to clean your own, then go right ahead.

You may be tempted to buy the fully cooked shrimp instead of raw, but I hope you don’t.

When you get the filled cooked version, you know they are pretty pink already, and then the shrimp tend to overcook when you reheat them.

A lot of the time I when I have used the fully cooked bags, I could tell they were overcooked before they were frozen, which makes them too bouncy and tough for my taste buds.

Buying them raw does require an extra step of cooking them before you add them to the orzo salad, but it gives you full control over how long they are cooked and you’ll be able to cook them perfectly so they are tender and juicy and not tough at all.

How To Make This Salad Ahead and Store It In The Fridge

This is a great recipe to make ahead for any family gathering or easy lunches. The recipes can be prepare ahead and stored for up to a week in the refrigerator.

To make this recipe ahead follow the recipe card below until the shrimp and salad are combined. Dress the salad and toss it together well.

Next, put a lid on the container and store it in the fridge. Now you have your dish for your next picnic or potluck ready.

But my favorite thing to do is to make this salad ahead of time to use for our easy lunches throughout the week.

This salad is served cold but if you prefer a warm version then you could warm it up in the microwave, however, I would do it only for a few seconds at a time because you don’t want to make the shrimp super rubbery or too tough to eat.

Tips and Variations For This Salad

This Zesty Shrimp and Orzo Salad is so nutritious and it is a great cold main dish cooked as is. However, you could follow the tips below to make this salad more to your tastes if you don’t like some of the ingredients listed in the recipe.

• Don’t like Shrimp? If you are not a shrimp fan you can swap them out for scallops or a flakey white fish. Or if seafood isn’t your thing, then grilled chicken would be amazing in this recipe too!
• Orzo Swap Out: I like to use the ingredients I have on hand instead of rushing out to the store for just one item needed in a recipe. So if you don’t usually have orzo on hand and don’t want to purchase any, swap it out for bowtie paste or penna!
• No Olives, please! For those who are not fans of olives, you can skip them altogether. Sometimes when I don’t have them I’ve used caper berries too. But those are also a little burst of briny flavor so keep that in mind.
• Change Veggies Up! This correct recipe included bell peppers, tomatoes, olives, and cucumbers. If you don’t like any of those you can swamp them out for things like any of these: summer squash, red onions, roasted eggplant, banana peppers, fresh chopped kale,
• Add Pesto For Pazazz! If you want to use a time saver and use a store-bought option for dressing this salad you could choose a jar of pesto and add the 6-ounce jar to your Shrimp Orzo Salad. This will add a ton of flavor but keep in mind that most pesto includes Parmesan Cheese and Pine Nuts. So if you are avoiding dairy or sensitive to nuts this might not be a great option.

I hope you give this cold salad a try soon. It will make a great addition to your recipe rotation this summer.

It is perfect for picnics, family gatherings, or as I’ve said before just your weeknight dinner or make-ahead lunches! Enjoy

Yield: 6 servings

Zesty Shrimp Orzo Sald

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 25 minutes

This flavorful pasta salad is full of fresh veggies, and tender shrimp, and perfectly dressed with a light lemon dressing!

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Ingredients

• 3 cups of uncooked Orzo
• 2 pounds of raw shrimp, shells and tails removed
• 2 cups of cherry tomatoes
• 1 1/2 cups of chopped cucumbers
• 1 cup of chopped orange bell pepper
• 1/2 cup of Kalamata Olives, cut in halves
• 1/3 cup of Avocado oil
• 2 teaspoons of dry dill
• 2 tablespoons of fresh lemon juice
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 1 teaspoons of salt, divided
• 1/4 teaspoon of black pepper

Instructions

1. Cook the orzo per the back of the package. Mine boiled for 8 minutes on a rolling boil. You can begin testing it at 6 minutes and it is ready when it reaches your desired tenderness. Do not let it get mushy.
2. As the Orzo is cooking chop up the bell pepper and cucumbers. Slice the olives in half.
3. Once the orzo is ready, drain it and rinse with cold water to help stop the cooking process.
4. While the Orzo is draining add in 1 teaspoon of oil to a skillet. Add in the shrimp and 1.2 teaspoons of the salt.
5. Saute on high heat until the shrimp is cooked through. This will only take about 4 minutes. Remove from the heat and drain off any liquid that cooks out. Let the shrimp cool while you mix up the salad.
6. Add the cooled orzo to a large bowl and add all the chopped veggies and olives. Toss well and set aside.
7. In a small mixing bowl add in the Avocado Oil, Lemon juice, and all the spices except the salt).
8. Whisk it together and taste to adjust the seasoning to your liking. Add more if desired.
9. Pour the Lemon Dressing over the orza salad and add the remaining 1/2 teaspoon of salt and the cooked shrimp.
10. Mix it thoroughly and taste. Add more salt if needed for your taste.
11. Chill the Shrimp Orzo Salad for at least a couple of hours. It is even better when left overnight before serving.

Notes

See the Tips section of the blog post right above the recipe card for a substitution if you do not like shrimp or need a more frugal option.

Nutrition Information

Yield

8

Serving Size

1 cup
Amount Per ServingCalories 534Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 143mgSodium 967mgCarbohydrates 74gNet Carbohydrates 70gFiber 4gSugar 5gProtein 28g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!