Recipe courtesy of Kelsey Nixon
Mediterranean Shrimp and Orzo Salad
30 min
20 min
8 servings
30 min
20 min
8 servings


  • Kosher salt
  • Half a 1-pound box orzo
  • 1 pint grape tomatoes, quartered
  • 8 ounces feta cheese, crumbled
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped fresh dill, plus more for garnish
  • 1/2 English cucumber (seedless), peeled and chopped 
  • 1/2 red onion, finely diced
  • 1/2 teaspoon finely grated lemon zest
  • Juice of 1/2 lemon, plus more for sprinkling
  • 1 pound medium shrimp, peeled and deveined
  • Cracked black pepper


Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.

Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.

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