Shrimp and Orzo Salad

Shrimp and Orzo Salad


Serves: 4


  • 12 oz shrimp
  • 4 teaspoons Greek style dressing, divided
  • 1 cup orzo
  • 1 tablespoon extra virgin olive oil
  • 1 pound fresh spinach
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons sliced black olives
  • 2 tablespoons sliced pepperoncini
  • 1/2 cup diced cucumbers
  • 2 tablespoons sliced red onion
  • 10 grape tomatoes
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons minced fresh oregano
  • 1 lemon cut in quarters
  • Salt and pepper



  • Combine the shrimp and 2 teaspoons dressing and let stand for 15 minutes.


  • Cook orzo per package directions and set aside to cool slightly.
  • Heat olive oil in sauté pan. When the oil is hot, add spinach and toss until wilted, about 3-5 minutes. Remove spinach from pan, drain any excess liquid and season with salt and pepper; set aside.
  • Grill shrimp over high heat in 10″ grill pan until slightly charred and cooked through; set aside.
  • Grill lemon wedges flesh side down over high heat in the same pan until you have nice grill marks. Set aside.


  • Combine grilled shrimp and cooked orzo with remaining ingredients except grilled lemon.
  • Adjust seasoning with salt and pepper.
  • Divide salad between 4 plates, serve with grilled lemon wedges on the side.