Lemon-Garlic Shrimp and Orzo Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, refreshing salad combining tender shrimp sautéed in lemon-garlic butter with nutty orzo and fresh herbs. This mediterranean-inspired seafood ready in about 30 minutes pairs orzo pasta, peeled and deveined large shrimp, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 1 cup orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water to cool, then set aside.
  2. Step 2: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 12 oz peeled and deveined large shrimp to the skillet, cooking for 2 minutes per side until pink and opaque.
  4. Step 4: Remove the shrimp from the skillet and set aside. Stir 2 tbsp lemon juice and 1 tsp lemon zest into the buttery garlic sauce in the skillet.
  5. Step 5: In a large bowl, combine the cooked orzo, 1 cup halved cherry tomatoes, 1/2 diced medium cucumber, and 1/4 cup chopped fresh parsley.
  6. Step 6: Pour the lemon-garlic butter sauce and 2 tbsp olive oil over the orzo and vegetables. Toss to coat evenly.
  7. Step 7: Add the cooked shrimp back into the bowl. Season with 1 tsp salt and 1/2 tsp black pepper. Toss gently and serve chilled or at room temperature.

Frequently asked questions

How long does Lemon-Garlic Shrimp and Orzo Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Garlic Shrimp and Orzo Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in Lemon-Garlic Shrimp and Orzo Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Garlic Shrimp and Orzo Salad for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Garlic Shrimp and Orzo Salad?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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