Best Lemon Orzo Salad with Shrimp

Here is my favorite lemon orzo salad with shrimp, with tender pasta, juicy shrimp, fresh zucchini, peppery arugula, tangy feta, and a bright lemon vinaigrette that brings it all together.

This salad is my go-to for warm spring and summer nights when I want something light but filling. I love that it comes together in about 30 minutes, and the leftovers are even better the next day for lunch.

What Kind of Shrimp Should I Use?

For this lemon orzo salad, medium-sized shrimp (around 41-50 count per pound) work perfectly since they’re substantial enough to feel like a real part of the dish without overpowering the other ingredients. You can use fresh or frozen shrimp – just make sure frozen shrimp are fully thawed before cooking, which you can do by running them under cold water for a few minutes. When buying shrimp, look for ones that are already peeled and deveined to save yourself some prep time, though you can certainly do this yourself if you prefer. If you want to make this recipe even easier, pre-cooked shrimp from the seafood counter will work too – just toss them in at the end to warm through rather than cooking them from raw.

Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Shrimp: Not a fan of shrimp? Swap it out for grilled chicken, canned tuna, or chickpeas for a vegetarian option. Cook times will be similar for chicken, just make sure it reaches 165°F internally.
• Orzo: While orzo gives this salad its signature texture, you can use other small pasta shapes like ditalini, pearl couscous, or even quinoa. Just cook according to package directions and adjust liquid if needed.
• Zucchini: Yellow squash, bell peppers, or asparagus all work great here. Cut them to similar sizes so they cook evenly with the rest of your ingredients.
• Baby arugula: Swap arugula with baby spinach, mixed greens, or chopped romaine if you prefer something milder. Arugula has a peppery bite, so adjust based on your taste.
• Feta cheese: Goat cheese, shaved parmesan, or even mozzarella pearls make good alternatives. Each will give the salad a slightly different flavor profile.
• White wine vinegar: Red wine vinegar, apple cider vinegar, or even extra lemon juice will work in the dressing. Start with a bit less and taste as you go.

Watch Out for These Mistakes While Cooking

The biggest mistake with this salad is overcooking the shrimp, which happens fast – they’re done as soon as they turn pink and opaque, usually just 1-2 minutes per side, so pull them off the heat immediately to avoid rubbery texture.

Another common error is not patting the shrimp and zucchini completely dry before cooking, which prevents that nice golden sear you want and can make your salad watery.

Don’t skip rinsing the orzo under cold water after draining – this stops the cooking process and prevents it from clumping together into a sticky mess.

For the best flavor, make sure your dressing ingredients are well combined before tossing, and add the arugula at the very last minute so it doesn’t wilt from the warm orzo and vegetables.

What to Serve With Lemon Orzo Salad with Shrimp?

This lemon orzo salad is pretty filling on its own, but I love serving it with some warm pita bread or focaccia on the side for scooping up any extra dressing. A simple cucumber and tomato salad with red onion makes a nice refreshing addition, especially in the summer when you want to keep things light and fresh. If you’re feeding a crowd or want to make it more of a spread, add some hummus, tzatziki, or baba ganoush with extra veggies for dipping. For a heartier meal, grilled chicken skewers or lamb kebabs work really well alongside this salad without making the plate feel too heavy.

Storage Instructions

Store: This lemon orzo salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together! Just keep in mind that the arugula might wilt a bit, so if you’re meal prepping, you can store the greens separately and toss everything together right before eating.

Make Ahead: You can definitely prep components of this salad ahead of time. Cook the orzo and shrimp, roast the zucchini, and whisk up the dressing a day or two in advance. Store everything separately in the fridge, then assemble when you’re ready to serve for the freshest taste and texture.

Serve: This salad is great served cold or at room temperature. If you’ve stored it in the fridge, just let it sit out for about 10-15 minutes before serving to take the chill off. Give it a good toss and add a little extra lemon juice or olive oil if it seems dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 32-36 g
• Fat: 38-45 g
• Carbohydrates: 45-52 g

Ingredients

For the salad:

• 20 shrimp (peeled and deveined)
• 3/4 cup orzo (I use DeLallo for better texture)
• 1 zucchini (sliced into 1/4-inch rounds)
• 2 tbsp olive oil
• 4 cups arugula
• 1/2 cup feta (I prefer President crumbles)
• 1/2 lemon (zested and juiced)
• 2 tbsp fresh parsley (chopped)

For the dressing:

• 2.5 tbsp olive oil
• 1 tbsp white vinegar
• 2 garlic cloves (freshly minced)
• 1/2 tsp mustard (I always use Grey Poupon)
• 1/2 tsp honey
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

Step 1: Prepare the Mise en Place and Make the Dressing

• 2.5 tbsp olive oil
• 1 tbsp white vinegar
• 2 garlic cloves
• 1/2 tsp mustard
• 1/2 tsp honey
• 1/4 tsp red pepper flakes
• 1/2 lemon
• 2 tbsp fresh parsley

While you’re getting organized, start by whisking together the dressing ingredients in a small bowl: the 2.5 tablespoons olive oil, white vinegar, minced garlic, mustard, honey, and red pepper flakes.

Whisk until emulsified and set aside.

This allows the flavors to meld while you cook.

Meanwhile, zest and juice your lemon half, chop your parsley, and mince your garlic so everything is ready to go.

I always make my dressing first so the garlic has time to flavor the oil while I’m handling the other components—it makes a real difference in depth of flavor.

Step 2: Cook the Orzo and Vegetables

• 3/4 cup orzo
• 2 tbsp olive oil
• 1 zucchini
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

Bring a pot of salted water to a boil and cook the orzo for 5-7 minutes until al dente, then drain thoroughly and toss with 2 tablespoons olive oil to prevent sticking.

While the orzo cooks, heat a large skillet over medium-high heat and cook the zucchini slices for 3-5 minutes per side until they develop light golden color and are tender-crisp.

Transfer to a plate and season lightly with salt and pepper.

The orzo and zucchini will finish around the same time, making this step efficient.

Step 3: Cook the Shrimp

• 20 shrimp
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

In the same skillet used for the zucchini (no need to wash it—those browned bits add flavor), cook the shrimp over medium-high heat for 1-2 minutes per side until they turn opaque and pink.

They’ll cook very quickly, so watch carefully to avoid overcooking.

Season with a pinch of salt and pepper as they cook.

Step 4: Assemble and Dress the Salad

• cooked orzo from Step 2
• sautéed zucchini from Step 2
• cooked shrimp from Step 3
• 4 cups arugula
• 1/2 cup feta
• dressing from Step 1
• 1/2 lemon
• 2 tbsp fresh parsley

In a large bowl, combine the cooked orzo from Step 2, sautéed zucchini from Step 2, cooked shrimp from Step 3, arugula, and feta crumbles.

Pour the dressing from Step 1 over everything and toss gently but thoroughly to coat all components.

I like to reserve a small handful of fresh arugula to add at the very end so it stays bright and crisp rather than wilting from the warm ingredients.

Taste and adjust seasoning with additional salt and pepper if needed, then top with the lemon zest and fresh parsley for bright, fresh flavor.

Best Lemon Orzo Salad with Shrimp

Delicious Best Lemon Orzo Salad with Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 700

Ingredients Method

Ingredients

  

For the salad:

• 20 shrimp (peeled and deveined)
• 3/4 cup orzo (I use DeLallo for better texture)
• 1 zucchini (sliced into 1/4-inch rounds)
• 2 tbsp olive oil
• 4 cups arugula
• 1/2 cup feta (I prefer President crumbles)
• 1/2 lemon (zested and juiced)
• 2 tbsp fresh parsley (chopped)

For the dressing:

• 2.5 tbsp olive oil
• 1 tbsp white vinegar
• 2 garlic cloves (freshly minced)
• 1/2 tsp mustard (I always use Grey Poupon)
• 1/2 tsp honey
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

Method

 

1. While you're getting organized, start by whisking together the dressing ingredients in a small bowl: the 2.5 tablespoons olive oil, white vinegar, minced garlic, mustard, honey, and red pepper flakes. Whisk until emulsified and set aside. This allows the flavors to meld while you cook. Meanwhile, zest and juice your lemon half, chop your parsley, and mince your garlic so everything is ready to go. I always make my dressing first so the garlic has time to flavor the oil while I'm handling the other components—it makes a real difference in depth of flavor.
2. Bring a pot of salted water to a boil and cook the orzo for 5-7 minutes until al dente, then drain thoroughly and toss with 2 tablespoons olive oil to prevent sticking. While the orzo cooks, heat a large skillet over medium-high heat and cook the zucchini slices for 3-5 minutes per side until they develop light golden color and are tender-crisp. Transfer to a plate and season lightly with salt and pepper. The orzo and zucchini will finish around the same time, making this step efficient.
3. In the same skillet used for the zucchini (no need to wash it—those browned bits add flavor), cook the shrimp over medium-high heat for 1-2 minutes per side until they turn opaque and pink. They'll cook very quickly, so watch carefully to avoid overcooking. Season with a pinch of salt and pepper as they cook.
4. In a large bowl, combine the cooked orzo from Step 2, sautéed zucchini from Step 2, cooked shrimp from Step 3, arugula, and feta crumbles. Pour the dressing from Step 1 over everything and toss gently but thoroughly to coat all components. I like to reserve a small handful of fresh arugula to add at the very end so it stays bright and crisp rather than wilting from the warm ingredients. Taste and adjust seasoning with additional salt and pepper if needed, then top with the lemon zest and fresh parsley for bright, fresh flavor.