Summer Lemon Orzo Salad With Shrimp Recipe

Get ready to fall in love with this vibrant Summer Lemon Orzo Salad With Shrimp—a zesty, sunshine-bright bowl that’s bursting with juicy shrimp, tender orzo, charred zucchini, peppery arugula, and creamy feta, all tossed with a lemony homemade dressing. It’s seriously the perfect summer salad—refreshing, satisfying, and impossible to resist!

Ingredients You’ll Need

The magic of Summer Lemon Orzo Salad With Shrimp is in its simplicity—each ingredient brings something wonderful to the table. Here’s what you’ll need and why each one matters!

• Medium Shrimp (about 18, thawed, peeled, and deveined): Plump, juicy shrimp add protein and a sweet, briny bite—make sure they’re raw for the best flavor.
• Dry Orzo (1/2 cup): This rice-shaped pasta is quick to cook, soaks up the zesty dressing perfectly, and gives the salad a satisfying heartiness.
• Zucchini (1 large, sliced into 1/2-inch half-moons): Browning the zucchini brings out its sweetness and adds a lightly smoky flavor and lovely green color.
• Olive Oil (2 Tbsp, divided): Used for sautéing and in the dressing; use the best extra-virgin olive oil you have for the brightest flavor.
• Baby Arugula (4 cups): Tender, peppery greens that bring freshness and a little zip to every bite.
• Feta Cheese (1/3 cup, crumbled): Salty and creamy, feta ties all the flavors together – don’t skip the crumbles on top!
• Lemon (for juice and zest): The star of the dressing—always zest the lemon before juicing for extra citrusy pop.
• White Wine Vinegar (1 Tbsp): Adds brightness and tang, elevating all the other flavors.
• Garlic (2 cloves, minced): Aromatic and savory, it rounds out the dressing perfectly.
• Dijon Mustard (1/2 tsp): Gives the dressing just the right kick and helps emulsify it.
• Honey (1/4 tsp): A hint of sweetness to balance the acidity; swap for maple syrup if you like.
• Salt + Pepper: Essential for making all the flavors sing! Taste and adjust as you go.

Variations

One of my favorite things about Summer Lemon Orzo Salad With Shrimp is how easy it is to make it your own—switch up the pasta, veggies, or even the protein to fit what’s in your fridge or your mood!

• Swap the Orzo: If you’re out of orzo, use couscous, small pasta shapes like penne or farfalle, or even a gluten-free pasta for a GF option.
• Leafy Green Exchange: Swap arugula for baby spinach, baby kale, or watercress for a new flavor profile.
• Mix Up Your Veggies: Try adding sautéed cherry tomatoes, asparagus, or broccolini for extra color and flavor.
• Go Vegetarian or Vegan: Omit the shrimp and swap feta for a dairy-free alternative—boost the protein with chickpeas, and use maple syrup in place of honey.
• Add a Flavor Twist: For a Mediterranean vibe, toss in some olives or chopped sun-dried tomatoes.

How to Make Summer Lemon Orzo Salad With Shrimp

Step 1: Cook the Orzo

Start by bringing a pot of water to a boil and cooking your orzo according to package instructions—usually about 5-7 minutes. Drain, then quickly toss the orzo with a splash of olive oil in the empty pot; this helps the orzo stay loose and glossy while you prep the rest of the salad.

Step 2: Sauté the Zucchini

While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini slices in a single layer and cook for 3-5 minutes without stirring, allowing one side to get golden and charred, then flip and cook the other side. You want that lovely caramelized color!

Step 3: Cook the Shrimp

Using the same pan, heat the remaining tablespoon of olive oil and add the shrimp. Cook them for 1-2 minutes per side, just until they turn opaque and pink—be careful not to overcook so they stay juicy and tender.

Step 4: Whisk the Lemon Dressing

In a small bowl (or a jar with a tight lid), whisk together olive oil, freshly squeezed lemon juice (zest the lemon first and set the zest aside for garnish!), white wine vinegar, minced garlic, Dijon, honey, salt, and pepper. Shake or whisk until completely combined and glossy.

Step 5: Assemble the Salad

In a big mixing bowl, combine the arugula, cooked orzo, sautéed zucchini, shrimp, crumbled feta, and reserved lemon zest. Pour the lemon dressing over everything and toss gently until every bite is coated and gleaming. Taste and season with extra salt and pepper, if you’d like.

How to Serve Summer Lemon Orzo Salad With Shrimp

Garnishes

A generous sprinkle of fresh lemon zest right before serving brings a pop of color and zingy aroma, while some extra crumbled feta adds a gorgeous creamy-salty finish. Try scattered chopped fresh herbs—like dill, parsley, or basil—for an elegant green touch.

Side Dishes

While Summer Lemon Orzo Salad With Shrimp is a stellar main, it also loves supporting roles. Serve with crusty sourdough or pita, a cold glass of white wine, or a juicy summer fruit platter for a breezy, al fresco lunch or dinner.

Creative Ways to Present

This salad shines on a large platter for gatherings, or portioned into individual mason jars for picnics and meal prep. For a party, serve in lettuce cups or even inside hollowed peppers for a fun, edible bowl moment.

Make Ahead and Storage

Storing Leftovers

Leftover Summer Lemon Orzo Salad With Shrimp keeps beautifully in an airtight container in the fridge for up to three days—just give it a quick toss before serving to liven up the flavors.

Freezing

Freezing isn’t recommended for this salad, as the fresh greens and zucchini lose their lovely crisp-tender texture, and shrimp can get rubbery after thawing.

Reheating

This salad is best enjoyed cold or at room temperature. If you prefer it slightly warm, gently heat just the orzo, zucchini, and shrimp components before tossing them back with the arugula and feta.

FAQs

Final Thoughts

I can’t wait for you to try this Summer Lemon Orzo Salad With Shrimp—it’s light yet filling, effortlessly impressive, and truly the taste of summer in a bowl. Bring it to your next picnic, serve it for a quick weeknight dinner, or savor it as a make-ahead meal. However you dish it up, it’s bound to brighten your table and your mood!

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