Greek Orzo Salad with Grilled Spot Shrimp

Greek Orzo Salad with Grilled Spot Shrimp

Nic's Shrimp & Orzo

Greek Orzo Salad with Grilled Spot Shrimp | Sitka Salmon Shares

Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Serves: 4


  • ½ pound orzo, cooked and cooled
  • 1 pint cherry tomatoes, quartered
  • ¾ cup kalamata olives, roughly chopped
  • 2 tablespoons minced parsley
  • 1 tablespoon minced fresh oregano
  • 2 cloves garlic, minced
  • ½ cup olive oil (best quality since it’s raw)
  • ¼ cup lemon juice
  • 8 ounces feta, crumbled (we prefer full-fat sheep’s milk feta)
  • 1 pound spot shrimp, peeled
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


For the Orzo Salad

In a large bowl, combine cooked orzo with tomato, olives, parsley, oregano, garlic, olive oil and lemon juice. Season to taste. Before serving, crumble feta over top.

For the Spot Shrimp

In a small bowl, toss spot shrimp gently with 2 tablespoons olive oil, salt and pepper. On a heated grill or grill pan over high heat, grill shrimp for 30 seconds each side. Spots cook quickly!

For Serving

Serve spot shrimp over orzo salad. Enjoy immediately, but leftovers taste pretty delicious, too!

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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