Greek Shrimp Salad with Orzo & Feta
Posted: 06/18/25
Updated: 06/19/25
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This Greek shrimp salad with tender orzo and creamy feta is so light and fresh, but also so filling! Made with juicy shrimp, bold kalamata olives, crisp cucumbers, fresh herbs, and a bright lemony dressing.
What We Love About This Recipe
- Greek shrimp salad is so simple! It’s quick and easy to make, but absolutely packed full of bright, tangy ingredients that are satisfying and filling.
- The dressing for this salad is simple but it really packs a flavor punch. Fresh lemon juice adds a tart, zesty brightness to the dish, and fresh garlic combined with dried oregano really amp up the flavors.
Is This Recipe Good for Meal Prep?
Yes! Greek shrimp salad is more than a simple salad. It’s a great, well-balanced meal that’s perfect for make-ahead lunches.
Refrigerate it in an airtight container or in meal prep boxes – it’ll be good for about 4 days.
You can make a bigger batch of the dressing and keep it in an airtight container in the fridge for several days, too!
Cheryl’s Tips
- Make sure to use fresh lemon juice instead of bottled. It’s such a prominent ingredient in this dressing that it really makes a difference!
- Be careful that you don’t overcook the shrimp. It should be just opaque and curled into a loose “J” shape. Make sure it’s peeled and deveined before you cook it, too!
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- Baked Stuffed Shrimp
- Shrimp Fried Rice
- Air Fryer Red Potatoes
- Texas Roadhouse Herb Crusted Chicken
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- Shrimp Ceviche
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Greek Shrimp Salad with Feta and Rice
A light yet filling Greek-inspired shrimp salad that's perfect for meal prep and potlucks.
servings
Ingredients
For the Salad
- 1 pound dry orzo cooked to al dente, cooled completely
- ¾ cup chopped parsley
- 1 cup diced cucumber approximately 1 medium cucumber
- 1 ½ cups diced tomatoes seeded, approximately 2 medium tomatoes
- 1 pound medium shrimp deveined, peeled, fully cooked
- 1 cup thinly sliced scallions approximately 3 scallions
- ½ cup chopped kalamata olives
- 6 ounces crumbled feta
For the Dressing
- 2 cloves garlic chopped
- 2-3 tablespoons fresh lemon juice to taste
- ⅓ cup olive oil
- 1 teaspoon salt to taste
- 2 teaspoons dried oregano
Equipment
- Large mixing bowl with lid, or plastic wrap to cover
- large wooden spoon
- Small mixing bowl
- whisk
Instructions
- Add 1 pound dry orzo (cooked, cooled), ¾ cup chopped parsley, 1 cup diced cucumber, 1 ½ cups diced tomatoes, 1 pound medium shrimp, 1 cup thinly sliced scallions, and ½ cup chopped kalamata olives to large mixing bowl. Gently toss ingredients together until thoroughly distributed. Set aside.
- Add 2 cloves garlic, 2-3 tablespoons fresh lemon juice, ⅓ cup olive oil, 1 teaspoon salt, and 2 teaspoons dried oregano to small mixing bowl. Vigorously whisk ingredients together until incorporated.
- Pour prepared dressing over salad in large bowl. Toss ingredients until well coated in dressing mixture.
- Add 6 ounces crumbled feta to bowl and gently fold feta into salad until just incorporated.
- Serve salad immediately, or cover bowl with lid or plastic wrap and refrigerate until ready to serve.
Notes
- Storage: Refrigerate any leftovers in an airtight container up to 5 days.
Nutrition Information
Serving: 1serving | Calories: 314kcal | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Total Carbs: 27g | Fiber: 2g | Sugar: 2g | Net Carbs: 25g | Vitamin C: 15mg | Cholesterol: 110mg | Sodium: 739mg | Potassium: 358mg | Calcium: 181mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
This is the best salad I have ever made✅ it is so refreshing and absolutely wonderful. This is a keeper.
So glad you loved it, Karen!
I used 1 cup each of black rice and short grain brown rice (uncooked measurement) and substituted rotisserie chicken since it was on sale. Threw in 2 TBS of tahini to the dressing. My hubby loves it! Thank you!
We are so glad you could find a way for it to work!