This flavourful shrimp and orzo salad with feta is perfect for meal prepping, and you can enjoy it hot or cold! The bright dressing is flavourful and a little spicy, which complements the shrimp perfectly. One of the best things about making this shrimp and orzo pasta salad is that you can really make it your own. If you don't like dill or mint, use another fresh herb like parsley, cilantro or basil. No feta? No problem, use another type of cheese such as goat or even a dairy-free feta cheese. Either way, you're going to love this shrimp orzo salad!
Cook your orzo first, it should take about 9 minutes. Add the frozen peas during the last few minutes and then drain everything and set it aside in a large bowl. You can add a drizzle of extra virgin olive oil to keep it from clumping together.
Next, it's time to cook your shrimp. Be sure to pat the shrimp dry very well with paper towel and then add the seasoning.
Cook the shrimp for two to three minutes, then flip and cook for an additional two minutes. Set the shrimp aside.
Make the dressing by combining everything in a blender/food processor or use an immersion blender to blend until completely smooth.
Time to assemble. Add the shrimp to the orzo, toss in the dressing and garnish with feta, fresh herbs and flaky salt.
Enjoy your shrimp orzo salad!
Dairy-free: omit the feta, or use a vegan style feta cheese.
Gluten-free: use a gluten-free orzo, or other small pasta shape similar to orzo. Or use rice instead (wild rice would be great!)
No Spice: omit the serrano pepper
No Tajín spice: use another chili/lime seasoning blend, or something similar, like this Trader Joe's Chili Lime seasoning.
If you love a good salad, be sure to check these out!
Alright, are you ready to make this delicious, meal prep friendly shrimp and orzo salad?
If you make this shrimp orzo salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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This shrimp and orzo salad is made with an easy shallot dressing and makes for some delicious leftovers too.
Store leftovers in the fridge for up to 3 days.