Description
This Delicious Greek-Style Lemony Grilled Shrimp Orzo Salad combines tender grilled shrimp with al dente orzo pasta, fresh cucumbers, cherry tomatoes, kalamata olives, and a zesty lemon herb dressing. Perfect for a light, refreshing meal, this vibrant salad offers a delightful balance of Mediterranean flavors and textures, topped with creamy feta cheese. It’s an easy 40-minute recipe ideal for a healthy lunch or a quick dinner.
Ingredients
Scale
Seafood and Pasta
- 1 lb shrimp (fresh or thawed frozen)
- 1 cup orzo (or substitute with fusilli, penne, or farfalle)
Vegetables and Herbs
- 1 medium cucumber (peeled for a smoother bite)
- 1 cup cherry tomatoes (halved)
- 1/2 cup kalamata olives (or substitute with green olives)
- 1/4 cup fresh parsley (or substitute with other fresh herbs)
- 1/4 cup fresh dill (or substitute with other fresh herbs)
Dressing and Flavorings
- 1/4 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest (from fresh lemons)
- 1/4 cup olive oil (refined for a lighter touch if desired)
- 2 cloves garlic (minced)
- 1/2 tsp chili flakes (optional, adjust to spice preference)
- Salt and pepper (to taste)
Cheese
- 1/2 cup feta cheese (omit or replace with goat cheese for vegan option)
Instructions
- Preparation: Gather all the ingredients required for this recipe and ensure the shrimp are cleaned and deveined if not prepped already.
- Marinate the Shrimp: In a bowl, whisk together olive oil, lemon juice, minced garlic, and chili flakes. Add the shrimp, coating them evenly with the marinade. Let them sit for about 10 minutes to absorb maximum flavor.
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain the orzo and let it cool slightly before assembling the salad.
- Grill the Shrimp: Preheat your grill or stovetop grill pan to medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side until they turn opaque and are thoroughly cooked. Remove from heat.
- Prepare the Salad Base: In a large mixing bowl, combine the cooked orzo, peeled and chopped cucumbers, halved cherry tomatoes, kalamata olives, parsley, and dill. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together additional lemon juice, olive oil, salt, and pepper. Pour this zesty dressing over the salad mixture and toss again to ensure every ingredient is well coated.
- Assemble and Serve: Gently fold the grilled shrimp into the salad. Crumble the feta cheese on top. Adjust seasoning as needed. Serve the salad chilled or at room temperature for best flavor.
Notes
- For a vegan option, omit feta cheese or substitute with vegan cheese alternatives.
- You can substitute orzo with similar pasta like fusilli, penne, or farfalle.
- Peeling the cucumber makes the salad smoother in texture, but you can skip if you prefer a crunchier bite.
- Adjust chili flakes according to your spice tolerance or omit for a milder flavor.
- The salad can be made ahead and kept refrigerated for up to 24 hours; add grilled shrimp just before serving to retain texture.
