Honey Mustard & Feta Spring Orzo Salad with Buttery Garlic Shrimp

A total flavor explosion that screams spring! Creamy feta meets tangy honey mustard dressing, tossed with orzo and loads of fresh herbs and greens. I top it off with buttery garlic shrimp for that perfect warm-cool contrast. This Spring Shrimp Orzo Salad is great for lunch prep or an easy spring dinner on the patio.

Spring Orzo Salad with Honey Mustard & Feta

Honey Mustard Orzo Salad with Feta and Garlic Shrimp

Shrimp & Orzo Salad with Feta and Spring Greens

A bright and flavorful spring orzo salad tossed with honey mustard dressing, creamy feta, and topped with buttery garlic shrimp, fresh, easy, and perfect for warm-weather meals.

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Yields: 5 people

Ingredients

Salad

• 1 package of orzo
• 1 handful of arugula
• 1 cup snap peas
• 1 cup fresh or frozen peas
• 1 small bunch of asparagus trimmed and cut into 1” pieces
• 1 cup feta crumbled
• ½ cup fresh mint torn
• ¼ cup fresh basil chopped
• Zest of 1 lemon
• Salt + pepper to taste

Shrimp

• 1 lb raw shrimp peeled + deveined
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic minced
• 1/4 cup white wine
• Salt + pepper to taste
• Juice of ½ lemon

Honey Mustard Dressing

• 2 tbsp Dijon mustard
• 1 garlic clove grated
• 1/4 cup of mayonnaise
• 1 tbsp basil chopped
• 1 ½ tbsp honey
• 1 tbsp red wine vinegar or white balsamic
• 1/2 cup olive oil
• 1 small lemon juiced + zested
• Salt + pepper to taste

Instructions

Orzo and Vegetables

• Bring a large pot of salted water to a boil.
• Cook the orzo according to package instructions until al dente.
• In the last 2 minutes of cooking, add the asparagus, peas, and snap peas right into the pot to quickly blanch.
• Drain everything and rinse under cold water to stop the cooking. Set aside.

Dressing

• In a small bowl or jar, whisk together the mayo, Dijon mustard, chopped basil, honey, vinegar, grated garlic, lemon juice, and lemon zest.
• Slowly add in the olive oil while whisking until emulsified.
• Season with salt and pepper to taste.

Shrimp

• In a large skillet, heat butter and olive oil over medium heat.
• Add the minced garlic and cook for 30 seconds until fragrant.
• Deglaze with the white wine and let simmer for 1-2 minutes to reduce slightly.
• Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until just pink.
• Remove from heat.
• Save the extra drippings from the pan and top with the shrimp.
• Season with lemon juice, black pepper, and finish with chopped fresh parsley.

Assemble the Salad

• In a large mixing bowl, toss the cooked orzo and blanched veggies with arugula, feta, mint, basil, and lemon zest.
• Drizzle in the dressing and toss until everything is evenly coated.
• Taste and adjust seasoning if needed.

Serve

• Serve the orzo salad on a big platter or in individual bowls, and top with the warm buttery garlic shrimp.
• Add extra herbs or feta if you’re feeling fancy.

Watch the Recipe Below