A delicious recipe for orzo pasta with shrimp and plenty of fresh herbs.
Shrimp has long been a special treat in many households — often reserved for celebrations or certain seasons. It’s easy to see why: shrimp cooks quickly, adapts well to many preparations, and brings a bright, delicate flavour to a dish. Whether grilled, sautéed, steamed, or baked, shrimp can turn a simple meal into something memorable.
One of the advantages of cooking with shrimp is how fast a satisfying meal can come together. Shrimp takes only minutes to cook, so it’s perfect for busy weeknights or relaxed weekend lunches. This orzo and shrimp salad is a great example: it combines tender orzo tossed in a lemony dressing with freshly cooked shrimp and plenty of herbs for freshness.
Helpful hints
Shrimp is sold in many forms: fresh, frozen, pre-cooked, peeled, or shell-on. Choose what works best for your timing and budget, and if possible, ask your fishmonger for the freshest option available. Buying shrimp with the shell on often gives you more flexibility — you can cook with the shell for extra flavour or peel them yourself and save the shells to make a simple seafood stock.
Be sure your shrimp are deveined. Many packages come already cleaned, but if you need to remove the vein, slice the back of the shrimp gently with a sharp knife and pull out the dark line. It’s not harmful if left in, but removing it improves texture and taste.
Shrimp signals doneness visually: raw shrimp are translucent grey and become pink and opaque when cooked. Because they cook so quickly, watch them closely to avoid overcooking, which can make them rubbery. If unsure, cut one in half — it should be opaque all the way through.
This orzo and shrimp preparation works well as a main course, a hearty side, or a picnic salad. Serve it warm, at room temperature, or chilled — the flavours hold up beautifully either way.
Orzo with shrimp
Equipment
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medium sauce pot
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frying pan
Ingredients
Orzo
- 1 ¼ cups uncooked orzo
- 1 teaspoon olive oil
Dressing
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
Shrimp
- 1 teaspoon olive oil
- 1½ lbs fresh shrimp, shelled and deveined
Assembly
- 4 spring onions, sliced (white and green part)
- 1/3 cup red onion, chopped
- 1 celery stalk, chopped
- 1/3 cup fresh dill, chopped
- 1/3 cup fresh flat leaf parsley, chopped
- 1½ tbsp capers
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Fill a pot with water, add a pinch of salt and a teaspoon of olive oil, and bring to a boil. Add the orzo and cook as directed, stirring frequently.
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Meanwhile, combine 1/3 cup olive oil and 1/3 cup lemon juice in a small bowl. Add 1 teaspoon salt and 1/2 teaspoon pepper, mix well and set aside.
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When the orzo is cooked, drain it and place it in a large bowl. Pour the dressing over the hot orzo and mix carefully. Set aside.
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Heat 1 teaspoon of olive oil in a frying pan and add the shrimp. Sauté until the shrimp turn pink and are cooked through, about a few minutes per side.
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Add the cooked shrimp to the bowl with the orzo. Stir in the spring onions, red onion, celery, dill, parsley, capers, and remaining salt and pepper until everything is evenly combined.
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Let the salad rest a few minutes to allow flavours to meld. You can serve it warm, at room temperature, or chill it and bring it out 30 minutes before serving.
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Enjoy!
Video
Nutrition
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