Garlic Shrimp & Orzo Salad Recipe

V Seward


Awarded by Country Woman's Magazine Grand Prize recipe in the "Pass the Pasta" Contest. An easy entree that’s ready in a dash. A lite salad dressing beautifully coats Orzo pasta, shrimp and colorful veggies for a flavorful meal. Feel free to add other favorite veggies—like asparagus and green beans— Make as a side dish or serve with rolls or pita bread. Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


★★★★★ 1 vote

25 Min
10 Min


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  • 1 lb
    uncooked large shrimp, peeled and deveined
  • 1/4 c
    olive oil
  • 2 clove
    garlic, minced
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 c
    white wine

  • 3/4 c
    uncooked orzo pasta
  • 1 medium
    tomato, seeded and chopped
  • 1 small
    green bell pepper, chopped
  • 1/2 c
    cucumber, seed and chopped
  • 1/4 c
    red onion, chopped
  • 1 can(s)
    2-1/4 oz black olives, diced
  • 2 Tbsp
    lemon juice, fresh
  • 1 Tbsp
    olive oil, light
  • 1/4 tsp
  • 1/4 tsp

How to Make Garlic Shrimp & Orzo Salad Recipe


  1. In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.
  2. Heat a large skillet over medium-high heat. Using a slotted spoon, remove shrimp from marinade, add shrimp to skillet; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.
  3. Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.

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