This Shrimp and Orzo Salad recipe is loaded with tart sun-dried tomatoes and juicy sautéed shrimp. Orzo pasta salad can be a super quick, casual dinner or you could take it with you to your next cookout!
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Easy Orzo Salad Recipe With Juicy Shrimp
Shrimp and Orzo Salad is the perfect recipe to welcome in summer with. It’s full of fresh spinach, sautéed sun-dried tomatoes, succulent shrimp, crumbled feta cheese, and tender orzo pasta. We like to throw in some red pepper flakes, too, so that each bite is bursting with tangy, subtly spicy flavor!
This pasta salad with shrimp is simple enough to prepare for an everyday lunch or dinner, but it’s also definitely worthy of making it to your next cookout or barbecue, too! It’s sure to get rave reviews for both its rich flavors and vibrant colors.
Another great part about this easy orzo salad recipe is that you can enjoy it hot or cold. If you want to dig in while the shrimp is still hot from the pan, be our guest, but if you want to save it for later, it’ll still taste fantastic when served straight from the fridge!
Why You’ll Love This Orzo Pasta Salad
While this orzo salad with sautéed shrimp does take a bit longer to throw together than your average green salad does, we think it’s well worth the effort. Here’s why:
- Tremendous Taste: The flavors in this shrimp pasta salad are divine! Salty feta combines with tart sun-dried tomatoes and garlicky, tender shrimp in each bite, and it is SO good.
- Adaptable: If you want to switch up the ingredients in this salad, you totally can. Adding lemon juice, for example, would provide a burst of citrusy flavor that would taste great.
- Make Ahead: As we mentioned above, you can enjoy this salad hot or cold, depending on your preferences, because it stores so well in the fridge (more info on that can be found below).
Is Orzo Considered Rice or Pasta?
Orzo looks a lot like rice, but it’s actually considered to be pasta! Its texture is a lot softer than rice grains are and, once cooked, it expands quite a bit more. However, orzo can often be substituted for rice in many dishes, especially if they are soup or salad recipes.
What You’ll Need
The ingredients list for today is relatively short – you basically just need orzo, sun-dried tomatoes, shrimp, spinach, and a couple of seasonings. You can find the exact amounts for each ingredient at the bottom of the page in the recipe card.
- Orzo: If you don’t have any orzo, you can substitute in another kind of short pasta like penne or farfalle (bow tie).
- Olive Oil: To sauté both the tomatoes and the shrimp with. You could also use canola oil, but we love the way olive oil enhances the flavors of this shrimp salad.
- Sun-Dried Tomatoes: Drain the tomatoes before you add them to the pan to get rid of the excess oil.
- Shrimp: Make sure to peel and de-vein your shrimp before starting. You could use small or large shrimp to make this salad, just remember to adjust the cooking time accordingly.
- Seasoning: We like to use minced garlic, kosher salt, fresh cracked black pepper, and crushed red pepper flakes (to add a little heat!). You could switch it out for Cajun Seasoning for more spice!
- Baby Spinach: If you would rather not use spinach, you can also try kale or arugula.
- Crumbled Feta Cheese: Feta cheese is delicious, but you can also use goat cheese or shaved parmesan.
How to Make Shrimp and Orzo Salad
Time to break down exactly how this orzo salad recipe comes together. Follow these simple steps, and you’ll have a bold, flavor-packed shrimp pasta salad ready to eat in under 30 minutes:
- Cook the Orzo: Using a large pasta pot, bring 2 quarts of salted water to a rolling boil. Add in the orzo, and cook it for 8-9 minutes, or until it is al dente. Next, drain the orzo into a colander, rinse it with cool water, and set it aside to drain.
- Sauté the Garlic and Sun-Dried Tomatoes: While the orzo is cooking, add the olive oil to a medium size skillet over medium heat. Once the oil is hot, add the garlic and cook for 1 minute. Stir in the sun dried tomatoes and cook them for 2 more minutes.
- Add the Shrimp, Salt, Pepper, and Crushed Red Pepper Flakes: Stirring occasionally, cook this mixture for 2 to 3 minutes, until the shrimp start to curl and are no longer translucent. Then, remove everything from the heat.
- Add the Orzo to the Skillet: Stir until all of the components are well-blended. When ready to serve, stir in the spinach and top your salad with crumbled feta cheese!
Tips for Success
That’s almost all there is to it! Before you start, though, we have a few more tips and tricks to share with you on how to get the best results with your shrimp orzo salad:
- Do Not Over-Cook the Orzo: Al dente is the goal in terms of texture because the pasta will hold its shape, which will keep the salad from becoming mushy.
- If You Make the Pasta Ahead of Time: Add about a tablespoon of olive oil to the orzo, and toss to coat the pasta before storing it for later use. This will prevent the pasta from sticking to itself.
- Dry the Shrimp: Before cooking your shrimp, make sure to remove any extra moisture from them so that they don’t come out mushy or rubbery.
- To Add Texture to the Salad: If you want to add some crunch, try some salted sunflower seeds or pine nuts.
What Goes With Shrimp and Orzo Salad?
You can definitely dig into this sautéed shrimp salad as-is, and feel full and satisfied. We do have a few serving suggestions for you, though, just in case you’re feeding a crowd:
- Protein: This spinach orzo salad is the perfect addition to a cookout or barbecue, which means you can serve it with chicken, steak, ribs, or whatever else you’re grilling! (We highly recommend these Country Style Ribs, made in the slow cooker, as well.)
- Fish: Add some more seafood into the mix! Serving this salad alongside breaded, grilled or Air Fryer Mahi Mahi is a great idea.
- Vegetables: Roasted Baby Potatoes or Roasted Broccoli, for example, would pair well with orzo salad.
How to Store This Shrimp Pasta Salad
Once fully assembled, orzo salad is best served fresh, but it will keep in the refrigerator for up to 3 days in an airtight container, if you have leftovers. You can also store the ingredients individually for up to 5 days in the fridge.
More Easy Salad Recipes
If you’re on a search for more light summer salad recipes, take a look at these ones:
- Orzo Salad With Arugula
- Cucumber Tomato Salad
- Chickpea Salad
- Arugula Salad with Fried Goat Cheese
- Shaved Brussels Sprouts Salad
- Mexican Corn Salad
Shrimp and Orzo Salad
Ingredients
- 1 cup orzo
- 1 tablespoon olive oil
- 8 oz sun dried tomatoes with oil, drained
- 1 tablespoon minced garlic
- 1 lb shrimp, peeled and de-veined
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon crushed red pepper flakes
- 5 oz container baby spinach
- ¼ cup crumbled feta cheese
Instructions
- Using a large pasta pot, bring 2 quarts salted water to a rolling boil and then add orzo. Cook for 8-9 minutes, or until orzo is al dente. Drain orzo into a colander, rinse with cool water and set aside to drain. (If making the pasta ahead of time, add about a tablespoon of olive oil and toss to coat the orzo in the oil before storing for later use. This will prevent the pasta from sticking to itself.)
- While the orzo is cooking, add the olive oil to a medium size skillet over medium heat. Once the oil is hot, add the garlic and cook for 1 minute. Stir in the sun dried tomatoes and cook 2 more minutes.
- Add the shrimp, salt, pepper and crushed red pepper flakes. Cook stirring occasionally for 2 to 3 minutes, until the shrimp curl and are no longer translucent. Remove from heat.
- Add the orzo to the skillet, stirring until well blended. When ready to serve, stir in the spinach and top with crumbled feta cheese.
