Greek Orzo Salad with Shrimp
Bring a pot of salted water to a boil and cook the orzo until al dente. Drain, rinse briefly under cool water to stop cooking, and set aside to cool completely
- Prep
- 10 min
- Calories
- 420 kcal
- Servings
- 1
Macronutrient breakdown
- Carbs40%
- Fat32%
- Protein28%
Ingredients
- 150g shrimp
- 100g orzo pasta
- 50g cucumber, diced
- 50g cherry tomatoes
- 30g Kalamata olives
- 40g feta
- Lemon-oregano dressing
Preparation
- 1
Bring a pot of salted water to a boil and cook the orzo until al dente. Drain, rinse briefly under cool water to stop cooking, and set aside to cool completely so the salad stays fresh and non-sticky.
- 2
Heat a pan over medium-high heat and cook the shrimp for 2–3 minutes per side until pink, opaque, and lightly golden. Remove from heat and let them rest.
- 3
While the orzo cools, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, and slicing the Kalamata olives if needed.
- 4
In a large mixing bowl, combine the cooled orzo with cucumber, tomatoes, and olives. Pour in the lemon-oregano dressing and toss thoroughly so everything is evenly coated.
- 5
Taste and adjust seasoning if needed with extra lemon juice or olive oil depending on preference.
- 6
Top the salad with cooked shrimp and crumbled feta cheese just before serving to keep textures fresh and distinct.
- 7
Serve immediately or chill for 20–30 minutes if preparing as a meal-prep dish for enhanced flavor infusion.