30-Minute Grilled Shrimp and Feta Orzo Salad
A fresh Mediterranean salad combining tender grilled shrimp with creamy feta, tangy lemon dressing, and herb-infused orzo pasta. Bright tomatoes, scallions, and parsley add crunch and color. Serve chilled as a light lunch or elegant summer dinner. This version balances protein and pasta with fresh herbs and a silky blended vinaigrette that ties everything together.
Ingredients
- 1 clove garlic, minced
- ¾ tablespoon fresh lemon juice
- 2 tablespoon olive oil
- 1 ½ teaspoon oregano leaves, minced
- salt, to taste
- pepper, to taste
- ½ lb medium shrimp, shelled and deveined
- ¾ cup orzo pasta, uncooked
- ⅓ cup feta, crumbled
- 1 medium tomato, chopped
- 3 scallion, sliced
- ½ cup flat leaf parsley, finely chopped
- 1 cup baby greens, washed and rinsedspinach1:1vegetable swap
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- ½ clove garlic, chopped
- 2 tablespoon fresh lemon juice
- ¼ cup fresh flat leaf parsley
- 2 teaspoon oregano leaves, minced
- pepper, fresh ground
- ¼ cup olive oil
Instructions
- 1
Whisk together garlic, lemon juice, olive oil, oregano, salt and pepper.
- 2
Add shrimp to marinade and coat well. Cover and chill for 1 hour.
- 3
Prepare grill pan over medium-high heat.
- 4
Cook orzo according to package directions. Transfer to large bowl and cool completely.
- 5
Blend dressing ingredients until emulsified.
- 6
Remove shrimp from marinade and discard marinade. Grill shrimp 2 minutes per side until cooked through.
- 7
Stir feta, tomato, scallions, and parsley into cooled orzo.
- 8
Add dressing to taste and toss well. Season with salt and pepper.
- 9
Toss grilled shrimp gently with orzo mixture.
- 10
Line bowls with baby greens and top with orzo salad.
Tips
Chill orzo completely before dressing to prevent the feta from melting and ensure the salad stays cool and fresh.
Don't skip marinating the shrimp for the full hour; it infuses flavor and keeps them tender when grilled.
Make the dressing ahead and refrigerate separately; drizzle to taste before serving since the orzo absorbs liquid over time.
Good to Know
Cover and refrigerate up to 2 days. Keep dressing separate if storing longer than 4 hours to prevent pasta from absorbing excess liquid.
Cook orzo, prepare dressing, and marinate shrimp up to 1 day ahead. Grill shrimp and assemble salad within 2 hours of serving.
Serve chilled or at room temperature on a bed of fresh greens. Pairs well with crusty bread and a crisp white wine.
Common Mistakes
Overmarinate shrimp to avoid them becoming mushy; 1 hour is optimal.
Don't skip cooling the orzo to avoid wilting the greens and feta.
Toss shrimp gently with pasta to avoid breaking them apart.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad without a grill pan?
Yes, use a regular skillet over medium-high heat or a broiler set 4 inches from heat. Cook shrimp 2-3 minutes per side in the skillet, or broil 3-4 minutes total. You'll lose grill marks but gain the same tender texture.
What if I prepare the salad hours ahead?
Store dressed orzo mixture and grilled shrimp separately in the refrigerator. Add shrimp and serve over fresh greens just before eating to keep everything cold and crisp. Drizzle dressing to taste at the last moment.
How long can I keep leftovers?
Refrigerate in an airtight container up to 2 days. The orzo and vegetables keep longer than the shrimp, which is best eaten within 24 hours. Dressing separates; shake before using.