Greek Orzo Salad with Grilled Shrimp

Brighten up your table with this Mediterranean-inspired Greek Orzo Salad with Grilled Shrimp—a vibrant, flavorful dish perfect for any occasion! Tender orzo pasta is tossed with a medley of crisp cucumbers, juicy cherry tomatoes, briny kalamata olives, tangy feta cheese, and fresh parsley, all brought together with a zesty homemade lemon-oregano dressing. The star of the show? Perfectly grilled shrimp, marinated in garlic, olive oil, and lemon juice, for a smoky, citrus-kissed finish. This salad is a quick and healthy meal that’s ready in just 35 minutes, making it a go-to option for weeknight dinners, summer gatherings, or meal prep. Serve it chilled or at room temperature for a refreshing taste of the Mediterranean—complete with vibrant colors and bold, fresh flavors. Keywords: Greek orzo salad, grilled shrimp recipe, Mediterranean salad, healthy dinner idea, summer pasta salad.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup orzo pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 medium cucumber, diced
• 1.5 cups cherry tomatoes, halved
• 0.5 cup kalamata olives, sliced
• 0.25 cup red onion, thinly sliced
• 0.5 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Cook the orzo pasta in a large pot of salted boiling water according to the package instructions (about 8-10 minutes). Drain, rinse with cool water, and set aside.

Step 2

In a medium bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, minced garlic, dried oregano, salt (1/2 tsp), and black pepper (1/4 tsp). Add the shrimp to the marinade and toss to coat. Let it marinate for 10-15 minutes while preparing other ingredients.

Step 3

Preheat a grill or grill pan over medium-high heat. Skewer the shrimp or use a grill basket to prevent them from falling through the grates. Grill the shrimp for 2-3 minutes per side until pink and fully cooked. Remove from heat and set aside.

Step 4

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.

Step 5

In a large mixing bowl, combine the cooked orzo, diced cucumber, cherry tomatoes, kalamata olives, red onion, and chopped parsley. Drizzle the dressing over the mixture and toss to combine.

Step 6

Gently fold in the crumbled feta cheese, being careful not to break it up too much.

Step 7

Arrange the grilled shrimp on top of the orzo salad, or mix them in, depending on your preference.

Step 8

Serve immediately or chill in the refrigerator for 20-30 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1426.1g)

Amount per serving	% Daily Value*
Calories	2210.8

Total Fat 97.5g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 957.3mg	0%
Sodium 6033.6mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 24.1g	0%
Total Sugars 17.6g
Protein 155.1g	0%

Vitamin D 0IU	0%
Calcium 1093.0mg	0%
Iron 15.9mg	0%
Potassium 2297.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 27.5%

Carbs: 33.7%