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Mediterranean Shrimp Salad in a bowl with dressing on the side
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5 from 3 votes

Mediterranean Shrimp Salad

This Mediterranean shrimp salad is full of Mediterranean summer flavors! It combines whole wheat orzo with paprika-rubbed shrimp, feta cheese, cucumbers, peppers, cherry tomatoes, and is drizzled with a citrusy lemon vinaigrette.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, Salads
Cuisine: Mediterranean
Keyword: high protein, salad
Servings: 2
Author: Alena Kharlamenko, MS, RD

Ingredients

  • 16 jumbo shrimp, deveined and peeled
  • ¼ cup whole wheat orzo
  • 4 tablespoons+ 2 teaspoons O-Live Organic Extra Virgin Olive Oil, divided
  • 1 tablespoon smoked paprika
  • Juice of 1 lemon, divided
  • ½ large English cucumber, chopped
  • 1 cup cherry tomatoes, sliced
  • ½ medium bell pepper, cored and chopped
  • 2 ounces feta cheese, crumbled
  • 1 tablespoon minced shallot
  • 1 tablespoon white wine vinegar
  • 2 tablespoons chopped parsley, divided
  • Salt and pepper to taste

Instructions

  • Bring a medium pot of salted water to a boil. Add orzo and cook for about 8-10 minutes, or until it has a firm and chewy texture. Drain and set aside. 
  • Pat shrimp dry with a paper towel. In a medium bowl, combine smoked paprika, juice from ½ lemon, and 2 teaspoons olive oil. Add shrimp to bowl and mix well to coat the shrimp with the spice mixture. 
  • Heat a large pan over medium heat. Cook the shrimp for 1-2 minutes per side, or until it is opaque and cooked through. Make sure the shrimp lies flat on the pan. Cook in batches if needed. Remove from heat. 
  • Lemon Vinaigrette: Soak minced shallot in white wine vinegar. Combine and mix 4 tablespoons olive oil, juice from remaining ½ lemon, minced shallot, white wine vinegar, and 1 tablespoon of chopped parsley in a small bowl. Season with salt and pepper to taste. 
  • Assemble the salad: In individual bowls, combine cucumbers, cherry tomatoes, feta cheese, shrimp, and orzo. Drizzle desired amount of vinaigrette over salad. *
  • Garnish with remaining parsley. Serve and enjoy!

Notes

*Store leftover vinaigrette in the fridge for up to 2 days.