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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.
Servings 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.