Mediterranean shrimp orzo salad is fresh and easy to make for boxed lunches or light dinners. It’s ultra-simple — the vinaigrette doubles as the marinade for the shrimp. Toss the orzo, tomatoes, cucumbers, feta, and everything else, and serve warm or cold!

shrimp orzo salad in speckled plate

I’m getting all the Mediterranean vibes from this one!

Shrimp orzo salad is made with all the best summer ingredients. It starts with a simple vinaigrette that happens to double up as the marinade for the shrimp. And while the shrimp is marinating, you cook up orzo pasta. Toss it with freshly sliced cucumbers, ripe cherry tomatoes, briny feta cheese, fresh dill weed, and those delicious cooked shrimp. It’s got all the elements of a good pasta salad: color, flavor, and crunch!

And it’s true, shrimp orzo salad is great to prep for the week and enjoy brown bag lunches or to take to a picnic. Best of all, it doesn’t take very long to make, and it’s sure to be a hit at your BBQ cookout, church potlucks, and pretty much any event from the beginning of spring all the way to the last day of summer!

speckled plate with mediterranean shrimp salad with orzo on white marble

Ingredients for shrimp orzo salad:

  • Olive oil + vinegar: You’ll need good quality extra virgin olive oil to make the dressing/marinade for this salad. We’re also using red wine vinegar in the vinaigrette.
  • Lemons: fresh lemon juice and lemon zest help flavor the dressing. They add brightness and work well with the shrimp.
  • Sauces: You’ll need a squeeze of honey to balance all the acidic flavors as well as a squirt of dijon mustard. The mustard acts as a emulsifier in this recipe and helps keep the vinaigrette from separating.
  • Herbs + seasonings: You’ll need kosher salt, pepper, dried oregano, and a few cloves of grated garlic. These are used to flavor the vinaigrette. You’ll also need fresh dill weed to add to the salad. The dill pairs beautifully with the shrimp here! You’ll also need fresh dill weed to add to the salad. The dill pairs beautifully with the shrimp here! You can swap the dill for fresh mint, basil, cilantro, or even parsley or other fresh herbs if you aren’t a fan of dill weed.
  • Orzo Pasta: Dry orzo pasta cooked just a hair under package directions if what we’re after.
  • Shrimp: You can use any size shrimp that you like. I usually buy large shrimp, cook and then chop them up. If you’re using frozen shrimp, I highly suggest allowing them to defrost and draining in a sieve. Then pat dry before marinating. Frozen shrimp are sometimes water-logged and it can be difficult to achieve a nice sear on them.
  • Veggies: I use fresh scallions, cherry tomatoes, and Persian cucumbers. You could swap the cucumbers for steamed asparagus here as well – that would be delicious as a warm salad!  Just place the asparagus on a sheet pan in a single layer, drizzle with oil and roast for a few minutes until bright green. Or use minced red onions instead of green onions.
  • Feta Cheese: crumbled, briny feta adds the best flavor to this salad. I prefer to buy feta in blocks and crumble it myself, however, crumbled feta will also work for this recipe. Goat cheese makes a decent substitute if you don’t have feta on hand!
process for making dressing, marinating shrimp, cooked shrimp, and pasta
ingredients for the salad in bowl

How to make the best shrimp orzo salad recipe:

  1. Make the dressing. Start by adding all the ingredients for the dressing in a jar and give it a good couple shakes or whisk it together until the dressing combines.
  2. Marinate the shrimp. Add a couple tablespoons of the prepared dressing to a bowl with the shrimp. Toss and allow the shrimp to sit for a few minutes. Then heat a large skillet over medium-high heat and cook the shrimp all the way through. I like to remove them to a plate and once cooled, just give them a rough chop so that you can get a little piece in every bite!
  3. Boil the pasta. bring a large pot of water to boil, and cook the pasta as you normally do, just be sure to cook the pasta a minute less than what’s stated on the package. This is so the pasta is extra al dente doesn’t become overcooked by the time we toss it all together.
  4. Toss the salad. When the pasta is done, drain and add it to a large bowl, immediately add the dressing to the cooked orzo and allow the pasta to soak up all the dressing. Once the pasta it room temperature, add the shrimp, tomatoes, cucumbers, dill, scallions, and feta cheese and just toss it all together. Taste and adjust with salt if it needs it. 
tossed orzo shrimp salad in speckled plate

FAQs about shrimp orzo salad:

What temperature do you suggest serving this salad? 

I’ve served it both cold and room temperature and loved it both ways! If you don’t mind the cucumbers mingling with a warm salad, you could also serve it warm!

Can I use a different shape of pasta for this recipe?

Yes, any other small shape of pasta would work here.

Can I make this with different protein instead?

I tested the recipe with chicken as well. It works just fine! I do, however, suggest marinating the chicken for at least 30 minutes to achieve good flavor. I also prefer to cut the chicken back to 12 ounces.

What are some variations?

You can swap the veggies for roasted red bell pepper pieces, add asparagus, or even a handful of Kalamata olives. Use barley or bulgur instead of pasta! The possibilities are endless.

bowl of orzo salad with shrimp

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close up of ingredients in shrimp salad with orzo in speckled bowl with fork
Yield: 5-6 servings

Mediterranean Shrimp Orzo Salad

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 40 minutes

Mediterranean shrimp orzo salad is fresh and easy to make for boxed lunches or light dinners. It’s ultra-simple — the vinaigrette doubles as the marinade for the shrimp. Toss the orzo, tomatoes, cucumbers, feta, and everything else, and serve warm or cold!

Mediterranean Shrimp Orzo Salad



  • ½ cup olive oil
  • 3 tablespoons EACH: red wine vinegar AND fresh lemon juice
  • 2 teaspoons zest
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • ½ teaspoon EACH: kosher salt AND dried oregano
  • 2 cloves garlic, grated


  • 8 ounces dry orzo
  • 1 lb. shrimp, peeled + deveined
  • 1 ¼ cups cherry tomatoes
  • 1 cup cucumbers, chopped or sliced
  • ¼ cup fresh dill, chopped
  • 3 scallions, thinly sliced
  • ½ cup crumbled feta cheese


    1. DRESSING: Add a big pinch of the dill from the salad to a mason jar. Add all the remaining ingredients listed for the dressing, cap the jar and shake until the dressing is combined.
    2. PASTA: Bring a medium pot of water to boiling. Salt the water and cook the pasta 1 minute less than package directions. Drain pasta and set aside. Prepare the shrimp while the water for the pasta is boiling.
    3. SHRIMP: Add 2 tablespoons of the prepared dressing to the shrimp, toss, and let sit for 5 minutes. In a large skillet over medium-high heat, add the shrimp (cook in batches if they don’t all fit) and cook for 2-3 minutes, flipping halfway until opaque and cooked through.
    4. SALAD: Add the cooked pasta to a large bowl, toss with the dressing and let sit 5 minutes (I usually just pop it the freezer or 20 minutes in the fridge) add the cooked shrimp, tomatoes, cucumbers, dill, scallions, feta, and toss until combined. Taste and adjust with seasonings as desired. You can serve this salad hot or cold!

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