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  • Writer's pictureChloë's Kitchen

Shrimp Orzo Pasta Salad

This shrimp orzo salad is the perfect summery dish! I would recommend adding in some cherry tomatoes to this too but I didn’t today. There is something so aesthetically pleasing about it all being green with that pop from the shrimp. This dish is truly summer in a bowl and so fresh and pretty to serve as a main or side dish for an alfresco dinner in your garden or on your patio.

Here is what you will need:

1.5 cups cooked, peeled and de-veined shrimp, I used large

1 cup orzo

1 Persian cucumber (diced in to cubes, you could also do about 1/3 of an English cucumber)

1/2 a green bell pepper (you could also use red/yellow or orange)

1/4 of a red onion, finely diced 

1 avocado, cubed

2 tbsp cilantro, finely diced 

2 tbsp mint, finely diced 

1/3 cup of crumbled feta cheese 

Juice of one lime 

2 tbsp of olive oil 

Salt/ black pepper to taste 

(Optional: 1/2 cup of cherry tomatoes, cut in half)

Boil the orzo in a pot per directions. Allow it to cool and start making the fresh ingredients. 

I bought cooked, peeled and de-veined shrimp so I didn’t have to do anything to them. I tossed them in to a bowl with the diced onion, cucumber, bell pepper, avocado, mint and cilantro. Squeezed over the juice of one lime and added some salt/pepper and olive oil. Then I added the feta and mixed it all together. Added in the orzo and tossed. Adding in a touch more olive oil to separate the orzo if it was sticking together slightly. I added a couple of cilantro leaves on top of the salad and some fresh lime wedges to make it look pretty. You could also jazz it up with some Greek olives too!

Serve right away as a main for lunch or a side dish for dinner! So summery and beautiful! 


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