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A close-up of a bowl filled with Shrimp Orzo Salad, featuring cherry tomatoes, cucumbers, olives, chickpeas, fresh herbs, and crumbled feta cheese.

High-Protein Shrimp Orzo Salad With Sumac Vinaigrette

Kristina Cadelina
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 Sumac Vinaigrette pulls everything together. Shrimp with pasta salad is perfect for quick busy weeknights, get-togethers or meal prep
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Cuisine Greek, Mediterranean, Middle Eastern
Servings 4

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

Notes:
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.
  • Serve cold or room temp.
Grocery Planning:
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Keyword Shrimp Orzo Salad
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