Go Back

Shrimp Orzo Salad

Prep Time 20 mins
Cook Time 1 hr 10 mins
Course lunch, Salad, Side Dish


  • 1 lb shrimp (21-25 count/lb); shelled with tails on or off

  • 2 cups orzo dried
  • 2/3 cup lemon juice freshly squeezed
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup fresh chopped dill
  • 2 oz goat cheese (or feta if you prefer)


  • preheat oven to 375 degrees
  • boil orzo and cook according to instructions on packaging (stir occasionally); drain water when done
  • while orzo is cooking, make dressing:
    add lemon juice, salt, and pepper to a bowl and whisk.
    Continue whisking while slowly adding olive oil until fully emulsified; gently stir in chopped dill
  • Add warm, drained orzo to dressing and gently mix
  • Cook Shrimp:
    Blot shrimp with paper towel to remove moisture and then add to baking sheet . lightly drizzle additional olive oil, salt and pepper onto shrimp and gently toss to coat.
    place shrimp in 375 degree oven for 3 minutes and then flip each shrimp. cook for 3 minutes on other side. Take out of oven and let cool
  • Once shrimp is cool add to the orzo and dressing and toss gently.
  • Continue to cool until mixture reaches about room temperature.
  • Once mixture reaches room temperature add 2 oz of crumbled goat cheese and toss gently.
  • Serve at room temperature.