Mediterranean Shrimp & Orzo Salad in a serving bowl

This recipe for Mediterranean Shrimp & Orzo Salad is one of our go-to dishes for a quick summer weeknight meal, potluck or picnic. It’s great for making ahead of time because this salad gets better with age! The longer the vinegarette marinates with the salad ingredients the tastier it gets! Plus it can be served warm of cold so it’s a win-win!

The Ingredients

  • Orzo pasta (or any small pasta or grain)
  • Latholemono vinegarette (click HERE to get the recipe)
  • Cucumber
  • Shrimp
  • Green onion
  • Feta cheese
  • Chickpeas
  • Tomatoes
  • Fresh dill
Mediterranean Shrimp & Orzo Salad ingredients in individual bowls

Preparing the Salad Ingredients

To make this dish you’ll want to start by thawing your shrimp if using frozen. During this time cook your orzo pasta. Keeping in mind that it looks tiny when dried but puffs up after boiling so don’t make too much! While the orzo is boiling chop and dice your vegetables and set aside. When the shrimp are thawed, peeled and deveined add them to a heated nonstick pan with a little bit of olive oil and sautee for 1-2 minutes per side or until cooked through.

Mediterranean Shrimp & Orzo Salad ingredients being assembled

The Dressing

For this recipe, we used our go-to greek vinegarette, Latholoemono. What’s “La-tho-lemo-no” you may ask? It’s our favorite dressing for just about everything from salads to meat marinade and everything in between. It’s made with extra virgin olive oil (we also try to use olive oil imported from Greece which you can find at your location Mediterranean grocery store), freshly squeezed lemon juice, dried oregano, minced garlic and a touch of salt and pepper whisked together. A tip we love to use is putting all of the ingredients in a small food processor to really get the flavors combined!

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Mediterranean Shrimp & Orzo Salad in a serving bowl

Assembling the Salad

And now we come to the easiest part, putting it all together! Well, that’s simply all you have to do. Combine the cooked orzo, chopped vegetables, chickpeas, and sauteed shrimp in a large bowl. Top with dill, feta cheese, and the latholemono vinegarette and toss to combine. Dinner is served!

Mediterranean Shrimp & Orzo Salad in a serving bowl
Mediterranean Shrimp & Orzo Salad on a plate
 Mediterranean Shrimp & Orzo Salad in a serving bowl and on plates

We’d love to know if you make this recipe! So leave us a comment below and don’t forget to tag #heartheathlygreek on Instagram and Facebook!

Mediterranean Shrimp & Orzo Salad

This salad recipe has all the flavors of a horiatiki (Greek peasant) salad combined with orzo pasta, sauteed shrimp and tossed with latholemono dressing.
4.50 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main Dish, Side Dish
Cuisine Greek
Servings 4 servings
Calories 235 kcal

Ingredients
  

  • ¾ cup uncooked orzo
  • 16-20 peeled and deveined shrimp (fresh or frozen)
  • cup chopped tomatoes
  • cup chopped cucumber
  • 1 cup diced green onion
  • 1 tbsp olive oil
  • 1 15 oz can chickpeas
  • 2 tbsp fresh dill
  • ½ cup feta cheese
  • Latholemono vinegarette

Instructions
 

  • Start by thawing the shrimp (if using frozen).
  • Cook orzo according to package.
  • Meanwhile, chop all of the vegetables and set aside.
  • Make the latholemono vinegarette by adding all ingredients to a small food processor and blend until all ingredients are incorporated.
  • Once the shrimp are thawed, peel and devein them.
  • Heat a saute pan over high heat and add in the olive oil and the prepared shrimp. Cook for about 1-2 minutes on each side or until shrimp is fully cooked.
  • In a large bowl combine orzo, chopped vegetables, chickpeas, and shrimp. Top with dill, vinaigrette and feta cheese and toss to combine.
  • Serve immediately or store in an airtight container in the refrigerator until ready to eat. This salad can be served warm or chilled.

Notes

  • Omit the shrimp for vegetarian.
  • Omit shrimp and feta cheese for Vegan.
  • If you don’t have orzo pasta, don’t worry, you can use any small pasta, quinoa, grain (like farro) or even cauliflower rice.
  • When purchasing shrimp you want to look for wild-caught shrimp vs. farmed shrimp. Wild-caught is just that, shrimp caught in their natural habitat

Nutrition

Calories: 235kcalCarbohydrates: 28gProtein: 13gFat: 8gSaturated Fat: 3gCholesterol: 77mgSodium: 510mgPotassium: 360mgFiber: 3gSugar: 4gVitamin A: 461IUVitamin C: 14mgCalcium: 180mgIron: 2mg
Keyword Chickpeas, Cucumber, Dill, Extra Virgin Olive Oil, Feta Cheese, garbanzo beans, Greek Dressing, Greek Pasta, lemon dressing, Orzo, Pasta, Pescatarian, Salad, shrimp, Side Dish, tomatoes
Tried this recipe?Let us know how it was!

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