Spinach-Orzo Salad with Shrimp

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  • Level: Easy
  • Total: 25 min
  • Prep: 12 min
  • Cook: 13 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

1/2 cup orzo

4 cups spinach, thinly sliced

10 medium radishes, quartered

1 small cucumber, peeled, seeded and diced

1/2 red onion, quartered and thinly sliced

1/4 cup pitted oil-cured olives, chopped

1/2 cup packed fresh mint, chopped

1/2 cup packed fresh parsley, chopped

1/3 cup plus 2 tablespoons fresh lemon juice

1/3 cup plus 2 tablespoons extra-virgin olive oil

Freshly ground pepper

1 pound medium shrimp, peeled and deveined

1/2 cup crumbled feta cheese


  1. Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
  2. Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
  3. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
  4. Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

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