I’m sharing a Shrimp And Orzo Salad with feta, fresh herbs, and a quick lemon vinaigrette that’s ready in 30 minutes and hides one unexpected simple twist you’ll want to read about.

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I fell for Ina’s Shrimp Orzo Salad the minute I tried it. It looks simple but somehow keeps surprising me with bright bites and textures I can’t quite pin down.

I love how plump shrimp and nutty orzo make a base that feels indulgent without being heavy. As a bit of a kitchen tinkerer I always find one tiny swap or hack that makes it my own, sometimes it works sometimes not but it’s fun.

If you want a light dinner that still feels important try this Barefoot Contessa recipe, you might eat the whole bowl.

Ingredients

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Orzo: tiny rice shaped pasta, carbs for energy and satisfying chewy texture
Shrimp: lean protein, low fat, quick cooking, brings briny sweet seafood flavor
Cherry tomatoes: juicy slightly sweet with bright acidity, adds freshness and color
Feta cheese: salty creamy crumbly, adds tang, boosts protein and savory richness
Olive oil: healthy mono fats, silky mouthfeel, helps carry herbs and lemon flavor
Lemon juice: bright sour note, cuts richness and lifts flavors with citrus zip
Parsley and basil: herb team gives fresh green notes, parsley grassy basil sweet
Scallions and garlic: oniony scallions and punchy garlic add sharp savory bite and aroma
Butter: adds subtle richness and helps sear shrimp, small amount mellows

Ingredient Quantities

1 1/2 cups uncooked orzo

1 pound large shrimp, peeled and deveined

1 pint cherry tomatoes, halved

about 1 cup crumbled feta cheese

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil, loosely packed

3 scallions, thinly sliced

2 tablespoons unsalted butter

1/3 cup extra virgin olive oil

3 tablespoons fresh lemon juice, about 1 lemon

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 small garlic clove, minced or grated

Kosher salt and freshly ground black pepper, to taste

How to Make this

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1. Bring a large pot of salted water to a boil, add 1 1/2 cups orzo and cook until al dente about 8 minutes; before draining scoop out 2 tablespoons of the pasta water, then drain and rinse briefly under cold water to stop cooking and cool the pasta, set aside.

2. While the orzo cooks whisk together the dressing: 1/3 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 small minced garlic clove and a pinch of kosher salt and freshly ground black pepper; taste and adjust.

3. Pat 1 pound large shrimp dry, season with kosher salt and pepper, heat a large skillet over medium high heat, melt 2 tablespoons unsalted butter and cook the shrimp until pink and opaque about 2 to 3 minutes per side depending on size, don’t overcook them or they’ll get rubbery; transfer to a plate and cut into bite sized pieces if you like.

4. In a big bowl combine the cooled orzo, the cooked shrimp, 1 pint halved cherry tomatoes, 3 thinly sliced scallions, about 1 cup crumbled feta cheese, 1/2 cup chopped fresh parsley and 1/4 cup loosely packed chopped fresh basil.

5. Pour the lemon vinaigrette over the orzo mixture and toss gently to combine so everything is coated.

6. If the salad seems dry or thick add a splash of the reserved pasta water or a little more olive oil to loosen it up.

7. Taste and adjust seasoning with more kosher salt, freshly ground black pepper or extra lemon juice if it needs brightness.

8. Let the salad sit at room temperature for 10 minutes to let the flavors meld, or chill for up to a few hours; stir once more before serving.

9. Serve as a side, lunch or light dinner and sprinkle extra feta or chopped herbs on top if you want.

Equipment Needed

1. Large pot with lid for boiling salted water and the orzo
2. Colander for draining and briefly rinsing the orzo
3. Large skillet for cooking the shrimp
4. Big mixing bowl for tossing the salad, you can use two if you like
5. Measuring cups and spoons for the orzo, oil, lemon juice etc
6. Chef’s knife and cutting board for herbs, tomatoes and scallions
7. Wooden spoon or silicone spatula for stirring and tossing
8. Tongs or slotted spoon and a small bowl to reserve the pasta water and for serving

FAQ

Q: Can I use frozen shrimp? A: Yes, thaw them first either overnight in the fridge or quickly under cold running water, then pat very dry. Cook large shrimp 2 to 3 minutes per side until pink and opaque, don't overcook or they'll get rubbery.

Q: How do I keep the orzo from getting mushy or the salad from getting watery? A: Cook orzo to al dente, drain well and rinse with cold water to stop cooking. Toss with a little olive oil or the butter so the grains don't stick, and wait to add tomatoes until just before serving if you hate soggy bits.

Q: Can I make this ahead and how long will it keep? A: You can make most of it a day ahead. Store the orzo and shrimp mixture in the fridge up to 2 to 3 days. If possible keep dressing and tomatoes separate and add fresh herbs and feta right before serving so it tastes brighter.

Q: Any easy swaps for dietary needs or pantry limits? A: Sure. Use cooked chickpeas or firm tofu instead of shrimp for a veg option, swap feta for goat cheese or omit cheese for dairy free, and use Israeli couscous or small pasta if you don't have orzo.

Q: How should I reheat leftovers? A: This salad is best served chilled or at room temp. If you must reheat, warm just the orzo gently then fold in cold shrimp or quickly sear shrimp for a minute per side so they don't overcook.

Q: Can I scale the recipe up or down? A: Yes, scale everything proportionally. Keep roughly the same ratio of orzo to shrimp (1 1/2 cups orzo to 1 pound shrimp) and scale the dressing so it stays light, you don't need tons of dressing.

Ina’s Shrimp Orzo Salad Recipe Substitutions and Variations

Orzo: swap with Israeli couscous, pearl couscous, or small pasta like acini di pepe. Watch cook times and drain when al dente, they cook differently.
Shrimp: use cooked chicken breast, seared scallops, or firm tofu for a vegetarian twist. If you go with canned tuna, fold it in at the end and skip extra searing.
Feta cheese: replace with crumbled goat cheese, ricotta salata, or cotija for a similar salty tang. Use a little less if the substitute is stronger.
Fresh lemon juice: try lime juice, white wine vinegar, or champagne vinegar instead. Taste as you go so it doesnt overpower the dressing.

Pro Tips

– Save a little of the pasta water like the recipe says, but don’t treat it like a magic fix, use it sparingly. A tablespoon or two will make the dressing cling to the orzo and loosen the mix without watering down the flavors. If the dressing looks separated, whisk it again or shake it in a jar, then add the warm pasta liquid a bit at a time.

– Cook the shrimp fast and hot and take them off the pan just before they look fully done, they keep cooking from the residual heat. Don’t crowd the skillet or they’ll steam and get rubbery, do it in batches if you need to. Pat them dry first or the butter wont brown.

– Toss the orzo with some of the vinaigrette while it’s still slightly warm so it soaks up flavor, then fold in the fragile stuff like tomatoes, herbs and feta last so they stay fresh and don’t turn mushy. Be gentle with the feta, overmixing will make it break down and get grainy.

– If you want brighter tomatoes but less juice, halve them and scoop out a bit of the seeds, or use grape tomatoes which shed less liquid. For deeper flavor try charring or roasting a few tomatoes and stirring them in at the end, it makes the salad taste more complex without extra work.

Ina's Shrimp Orzo Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing a Shrimp And Orzo Salad with feta, fresh herbs, and a quick lemon vinaigrette that’s ready in 30 minutes and hides one unexpected simple twist you’ll want to read about.

Servings

servings

Calories

687

kcal

Equipment: 1. Large pot with lid for boiling salted water and the orzo
2. Colander for draining and briefly rinsing the orzo
3. Large skillet for cooking the shrimp
4. Big mixing bowl for tossing the salad, you can use two if you like
5. Measuring cups and spoons for the orzo, oil, lemon juice etc
6. Chef’s knife and cutting board for herbs, tomatoes and scallions
7. Wooden spoon or silicone spatula for stirring and tossing
8. Tongs or slotted spoon and a small bowl to reserve the pasta water and for serving

Ingredients

1 1/2 cups uncooked orzo
1 pound large shrimp, peeled and deveined
1 pint cherry tomatoes, halved
about 1 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil, loosely packed
3 scallions, thinly sliced
2 tablespoons unsalted butter
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice, about 1 lemon
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or grated
Kosher salt and freshly ground black pepper, to taste

Directions

Bring a large pot of salted water to a boil, add 1 1/2 cups orzo and cook until al dente about 8 minutes; before draining scoop out 2 tablespoons of the pasta water, then drain and rinse briefly under cold water to stop cooking and cool the pasta, set aside.
While the orzo cooks whisk together the dressing: 1/3 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 small minced garlic clove and a pinch of kosher salt and freshly ground black pepper; taste and adjust.
Pat 1 pound large shrimp dry, season with kosher salt and pepper, heat a large skillet over medium high heat, melt 2 tablespoons unsalted butter and cook the shrimp until pink and opaque about 2 to 3 minutes per side depending on size, don't overcook them or they'll get rubbery; transfer to a plate and cut into bite sized pieces if you like.
In a big bowl combine the cooled orzo, the cooked shrimp, 1 pint halved cherry tomatoes, 3 thinly sliced scallions, about 1 cup crumbled feta cheese, 1/2 cup chopped fresh parsley and 1/4 cup loosely packed chopped fresh basil.
Pour the lemon vinaigrette over the orzo mixture and toss gently to combine so everything is coated.
If the salad seems dry or thick add a splash of the reserved pasta water or a little more olive oil to loosen it up.
Taste and adjust seasoning with more kosher salt, freshly ground black pepper or extra lemon juice if it needs brightness.
Let the salad sit at room temperature for 10 minutes to let the flavors meld, or chill for up to a few hours; stir once more before serving.
Serve as a side, lunch or light dinner and sprinkle extra feta or chopped herbs on top if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.