This Shrimp and Feta Orzo Salad is a quick and easy dinner that involves minimal ingredients, but is packed full of flavor!
(This recipe for Shrimp and Feta Orzo Salad was originally published in July 2010, but was updated with new photos and content in 2020).
I don’t really diet, but if I had to choose a diet to go on, it would most definitely be the Mediterranean diet. With the Mediterranean diet, I would barely have to give up anything I love (aside from some processed foods that I just can’t quit) and I think it would be quite the sustainable lifestyle for me.
Fresh veggies, seafood, olives, and whole grains? Yes, please. Plus? The fact that dairy is also approved and eggs are OK make it my ideal diet. Oh and wine is also just fine in moderation. Hello, heaven.
Way back in 2010, my dad told me that shrimp and feta was one of his favorite food combinations and thus, this recipe was born. It has a nice Mediterranean feel to it and it’s fairly light and healthy. But with feta cheese. Obviously.
OK, but my favorite thing about this shrimp and feta orzo salad? It’s incredibly easy to make and will ensure you have dinner on the table in no time at all.
Shrimp and Feta Orzo Salad Recipe
I always think shrimp can help fancy up a dinner. But the funny thing about that is that it’s SO easy to cook. Yes, it’s ridiculously easy, but it’s also probably the hardest part of this recipe. Unless you count chopping the tomatoes.
Step one of this easy dinner recipe is to cook the orzo according to the package directions. While the orzo is cooking, you’ll complete the rest of the dish.
Add olive oil to a large skillet and then add in the minced garlic. Cook for about 1 minute, until fragrant and then add your shrimp in, along with thyme, salt, and pepper. Cook shrimp for about 2 minutes, until it starts turning pink. Then flip it and cook it for another minutes until opaque.
Then add the tomatoes to the skillet and cook until heated through, about 30 seconds.
You can serve this in a big bowl if you want, but I like plating it in little individual bowls. I add in the orzo and then top with shrimp and tomatoes and feta cheese and then top with chopped parsley and lemon juice.
And that is literally ALL YOU DO. I told you, easiest thing ever. But still, quite impressive, right? Especially for a quick weeknight dinner.
I know that this feels more like a summery dish. In fact, I’ve made it many times in the summer and it’s nice and light and perfect for a hot evening.
But the shrimp and feta combo can really be enjoyed any time of year. As long as you can get shrimp (I often buy frozen shrimp so it’s always ready to go in my freezer!) and fresh tomatoes, you are good to go.
I love this meal when I want to get a delicious dinner on the table, but want something on the light side that’s still packed with flavor. Also, when I want to make something easy. Which is pretty much every weeknight.
Shrimp and feta really is the most dreamy food combination, isn’t it? OK fine, the feta doesn’t hurt. Neither does the glass of wine I enjoyed on the side.
Hello, I think I’m now on the Mediterranean diet? I’ll just have this for dinner every night. With some olives for an appetizer. Is baklava allowed for dessert??
And wine. Pour me some more wine.
Do you love the shrimp and feta combination?
Shrimp and Feta Orzo Salad
- 1 1/2 cups orzo
- 2 Tbsp olive oil
- 2 tsp minced garlic (about 2 cloves)
- 1 lb. extra-large shrimp, shelled and deveined
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 medium tomatoes, chopped (about 3 cups)
- 3 oz. crumbed feta cheese
- 2 tsp finely chopped parsley
- 3 Tbsp Freshly squeezed lemon juice
- Cook orzo in lightly salted boiling water according to package directions. When al dente, drain orzo through a fine mesh strainer.
- Pour olive oil into a large skillet placed over medium heat. Add garlic and cook for about 1 minutes, until fragrant. Add shrimp to the pan in an even layer and season with thyme, salt, and pepper. When shrimp start turning pink (about 2 minutes), flip and cook for another minute or so on the other side, until opaque.
- Add tomatoes to the skillet and cook until heated through, about 30 seconds.
- In a large serving bowl or in small individual bowls, toss together orzo, shrimp and tomatoes, and feta cheese. Top with chopped parsley. Drizzle lemon juice over the top and top with more salt and pepper, if desired.