High-Protein Shrimp Orzo Salad with Sumac Vinaigrette
This Shrimp Orzo Salad is every shrimp lover’s dream! In under 30 minutes, you have a high protein dinner salad packed with quick seared shrimp, tender orzo, crunchy fresh veggies and chickpeas for added fiber. A homemade Sumac Vinaigrette pulls it all together with fresh herbs. This Shrimp with pasta salad is perfect for quick busy weeknights, get-togethers or meal prep.
The secret in this orzo salad recipe is the shrimp. Instead of keeping it plain, I sear it and season it using my homemade Za’atar Seasoning. The herbs and tang from the sumac adds so much more flavor to the veggies and orzo even before the dressing is added!
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Why this Shrimp and Orzo Salad recipe works
- Ready in under 30 minutes. Similar to my Caprese Tortellini Pasta Salad, Cauliflower Tabbouleh, Gluten Free Shrimp Tacos, and Almond Crusted Cod , this comes together in under 30 minutes.
- Easy to customize. Just like my Salmon Quinoa Salad and Goat Cheese Pomegranate Salad , throw in extra veggies and use your favorite vinaigrette or spice mix.
- Versatile. Have it as a main dish, light meal or as a side dish along with your favorite protein.
Ingredients you’ll need
- Shrimp.
- Orzo.
- Za’atar Seasoning. This is a homemade spice blend made up of dried oregano, sumac, sesame seeds, thyme, and Aleppo pepper. You can substitute Aleppo for cayenne. I love to use this seasoning on proteins like my Middle Eastern Salmon and Sheet Pan Za’atar Chicken, something fun like Za’atar Croutons or potatoes like Baked Za’atar Fries and Roasted Za’atar Potatoes.
- Cherry tomatoes.
- Cucumber.
- Red onion.
- Green Onion.
- Kalamata olives.
- Feta.
- Chickpeas.
- Herbs. Fresh parsley and oregano.
- Sumac Vinaigrette. This is made up of extra virgin olive oil, lemon juice, dijon, honey, garlic, parsley and sumac.
How to Make Shrimp Orzo Salad
Step One: Cook the orzo. In a large pot of boiling water, cook the orzo according to the box instructions. When done, drain and set aside.
Step Two: Make the dressing. Place all the ingredients for the dressing into a food processor, blender or nutribullet and blend until combined. Set aside.
Step Three: Cook the shrimp. In a large saute pan, add the olive oil over medium heat. When ready, add the shrimp, searing both sides. Add the seasoning and cook for about 5-6 minutes until the shrimp is opaque and pink and cooked. Set aside and let cool before adding into the orzo salad.
Step Four: Mix the salad. Add the other ingredients to a large bowl: orzo, chopped cucumbers, olives, red onion, tomatoes, herbs and green onion, chickpeas, and feta. Then top with the shrimp. Toss to combine then add the vinaigrette and continue to toss until everything is coated well. Top with more feta or herbs if desired.
Storage
Store remaining leftovers in an airtight container in the fridge for up to 2 days.
Helpful tips for this Shrimp Pasta Salad Recipe
- Remove shrimp from the heat as soon as it’s done to avoid over cooking. Shrimp should be opaque and pink.
- When adding the shrimp to the salad, drain excess oil if needed. (A little oil is totally fine, its extra flavor)
- Cook the orzo first to allow it to cool off. Warm orzo will cause the herb to wilt and the feta to melt.
- Make this orzo salad ahead of time so the flavors can settle in.
- Use frozen shrimp and defrost it in the fridge overnight.
- Pour about 1/2 of the dressing on. If storing overnight, refresh it the next day with a little drizzle of the remaining vinaigrette.
Serving suggestions
- Serve this shrimp and pasta salad chilled or at room temp along with dishes like Cauliflower Pizza Crust Recipe, Pesto Salmon, Ground Turkey Stuffed Peppers, Mediterranean Spatchcock Chicken, Rosemary Salmon, Turmeric Salmon, or Sheet Pan Mediterranean Chicken.
- Load into pita pockets or lettuce cups for a quick lunch.
- Pair with warm flatbread or naan.
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High-Protein Shrimp Orzo Salad With Sumac Vinaigrette
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Ingredients
- 1 pound shrimp
- 1-2 tablespoons extra virgin olive oil
- 8 oz orzo
- 6 ounces cherry tomatoes
- 1 large cucumber diced
- ¼ red onion finely diced
- ½ bunch green onion
- 3 oz feta
- 1 can chickpea for fiber
- 1/4 cup parsley fresh
- 2 tablespoons oregano fresh
Za'atar Seasoning
Sumac Vinaigrette
- ⅔ cup extra virgin olive oil
- 1 large lemon lemon juice from 1 lemon
- 3-4 teaspoons dijon mustard
- 3 teaspoons honey or to taste
- 1 clove garlic finely minced or grated
- 1 tablespoon flat-leaf parsley
- 1 teaspoon sumac
- salt to taste
- ground black pepper to taste
Instructions
- Cook the orzo. In a large pot of boiling water, cook the orzo according to the box instructions. When done, drain and set aside.
- Make the dressing. Place all the ingredients for the dressing into a food processor, blender or nutribullet and blend until combined. Set aside.
- Cook the shrimp. In a large saute pan, add the olive oil over medium heat. When ready, add the shrimp, searing both sides. Add the seasoning and cook for about 5-6 minutes until the shrimp is opaque and pink and cooked. Set aside and let cool before adding into the orzo salad.
- Mix the salad. Add the other ingredients to a large bowl: orzo, chopped cucumbers, olives, red onion, tomatoes, herbs and green onion, chickpeas, and feta. Then top with the shrimp. Toss to combine then add the vinaigrette and continue to toss until everything is coated well. Top with more feta or herbs if desired.
Notes
Store remaining leftovers in an airtight container in the fridge for up to 2 days. Helpful tips for this Shrimp Pasta Salad Recipe:
- Remove shrimp from the heat as soon as it’s done to avoid over cooking. Shrimp should be opaque and pink.
- When adding the shrimp to the salad, drain excess oil if needed. (A little oil is totally fine, its extra flavor)
- Cook the orzo first to allow it to cool off. Warm orzo will cause the herb to wilt and the feta to melt.
- Serve cold or room temp.
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