March 23, 2022

Shrimp and Orzo Salad

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!

shrimp orzo salad


  • Orzo
  • Frozen peas: fresh or frozen will work here.
  • Shrimp: frozen shrimp are great here, just thaw before cooking.
  • Smoked paprika
  • Tajín seasoning: this adds so much flavour to marinades, dressings, dips and these shrimp.
  • Extra virgin olive oil
  • Lime juice
  • Shallot
  • Serrano pepper: optional, if you don't want any spice, you can omit it.
  • Honey
  • Feta cheese: optional, if you need this to be dairy-free, omit it, or use a dairy-free vegan feta cheese instead.
  • Fresh herbs: mint and dill

How to Make This Shrimp and 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.

cooked shrimp on plate

Make the dressing by combining everything in a blender/food processor or use an immersion blender to blend until completely smooth.

dressing in blender

Time to assemble. Add the shrimp to the orzo, toss in the dressing and garnish with feta, fresh herbs and flaky salt.

salad in bowl tossed together

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.

shrimp orzo salad


  • How to serve this shrimp orzo salad: I prefer it room temperature, but cold also works as well. Ideally, let it sit out for a little bit from the fridge and then serve it.
  • No orzo? Feel free to use another pasta shape that is similar in size to orzo and use a gluten-free one if you need.
  • What if you don't like shrimp: use another type of protein instead, grilled chicken, seared scallops, grilled calamari, salmon, chickpeas or lentils would all be a great option.
  • Meal prep: feel free to make this ahead of time for meal prep, or just to save time. If you're doing this, only use half of the dressing and then when you're ready to eat, drizzle more on the shrimp orzo salad.

More Salad Recipes

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?

shrimp 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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Shrimp and Orzo Salad

This shrimp and orzo salad is made with an easy shallot dressing and makes for some delicious leftovers too.



  • 1 1/3 cup orzo (dry)
  • 3/4 cup frozen peas
  • 1 lb shrimp (peeled, deveined)
  • 1/2 tsp smoked paprika
  • 1/2 tsp tajín seasoning
  • 1/3 cup extra virgin olive oil
  • 2 tbsp lime juice (plus zest from one lime)
  • 1/2 shallot (large, roughly chopped)
  • 1 serrano pepper (roughly chopped, seeds removed for less heat)
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1/2 cup crumbled feta cheese
  • fresh mint, chopped (for garnish)
  • fresh dill, (chopped) for garnish
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (about eight to ten minutes). Add the frozen peas to the orzo during the last few minutes, stirring occasionally. Drain and set aside. Drizzle with a little olive oil to avoid it clumping together.
  2. Meanwhile, dry the shrimp well with paper towel. Season with smoked paprika and tajín and a small pinch of salt.
  3. Heat a large skillet over medium heat. Add a splash of oil to the skillet and once hot, add the shrimp and cook for two to three minutes and then flip and cook for two minutes, or until cooked through and bright pink. Remove and set aside.
  4. In a blender/food processor or using an immersion blender combine the extra virgin olive oil, lime juice, shallot, serrano pepper, honey and salt. Blend until completely smooth.
  5. Transfer the orzo and peas to a large platter or bowl. Add half the dressing over top and mix well. Add the shrimp, feta cheese, mint and dill and drizzle the remaining dressing over top. Serve and enjoy!


Store leftovers in the fridge for up to 3 days.

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