Lemon Orzo Salad with Garlic Butter Shrimp

Introduction

Lemon Orzo Salad with Garlic Butter Shrimp is the kind of dish that instantly elevates your dinner table—without demanding hours in the kitchen. This vibrant, zesty salad blends tender orzo, juicy cherry tomatoes, and creamy feta with a punchy lemon-dill vinaigrette. And the best part? It’s crowned with rich, garlicky shrimp tossed in melted butter and white wine for a restaurant-quality finish right at home.

Whether you’re hosting a sunny weekend lunch or need a make-ahead meal that wows during the workweek, this dish brings the perfect balance of freshness and indulgence. It’s light, flavorful, and just fancy enough to impress—while still being super simple to pull together.

I first made this salad on a whim for a backyard dinner with friends, and let’s just say there were zero leftovers. Now it’s part of my go-to meal prep rotation and a favorite for warm-weather dinners on the patio.

Why You’ll Love This Recipe

Key Benefits

This recipe is:

• Quick and easy — ready in just 20 minutes
• Meal prep friendly — holds up beautifully in the fridge
• Great for entertaining or casual dinners
• Made with pantry staples and fresh herbs
• Packed with flavor and satisfying protein

Taste & Texture

The orzo is tender with a slight chew, absorbing all the lemony vinaigrette and mingling beautifully with the briny feta and juicy tomatoes. The shrimp? Buttery, garlicky perfection with a touch of crisp from the pan sear. Each bite bursts with bright citrus, herbaceous dill, and a savory depth from the garlic butter.

Dietary Attributes

• High-protein
• Can be made gluten-free with GF orzo
• Naturally nut-free
• Easily adaptable for low-carb or dairy-free versions

Ingredients & Substitutions

Ingredient List

For the orzo salad:

• 1 cup orzo
• 4 cups chicken bone broth (for added flavor and protein)
• 8 oz feta cheese, cubed
• 2 tablespoons red onion, diced
• 3 tablespoons fresh dill
• 1/2 cup cherry tomatoes, halved
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil (I use Filippo Berio)
• Salt and pepper to taste

For the garlic butter shrimp:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon white cooking wine
• 2 tablespoons fresh dill, chopped
• 2 large garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter

Notes on Quality

• Use fresh dill if possible—it adds brightness that dried can’t quite match
• Cherry tomatoes should be firm and ripe
• High-quality feta, preferably in a block rather than crumbled, offers a creamier texture
• Shrimp should be raw, not pre-cooked, for best flavor and texture

Possible Substitutions

• Shrimp → Try grilled chicken or chickpeas for a different protein
• Feta → Use goat cheese for a tangier twist (like in this Beet Garden Salad with Goat Cheese)
• Bone broth → Swap with vegetable broth or water
• Orzo → Sub with couscous, quinoa, or gluten-free pasta

Step-by-Step Instructions

• In a saucepan, bring chicken bone broth to a boil. Add orzo and 1 tablespoon olive oil. Stir and cook for 7-10 minutes until al dente.
• While orzo cooks, whisk together the lemon dill vinaigrette: lemon juice, olive oil, 2 tablespoons chopped dill, salt, and pepper.

• Once orzo is cooked, strain and set aside to cool slightly.
• Toss orzo with cherry tomatoes, red onion, 2 more tablespoons of dill, feta cubes, and the vinaigrette.
• For the shrimp, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• In a bowl, coat shrimp with olive oil and dill.
• Add shrimp to skillet in a single layer. Cook 1-2 minutes per side until pink and opaque.
• Add butter, garlic, and white wine. Toss shrimp for about 1 minute until the garlic butter is aromatic and coats the shrimp.
• Remove shrimp from heat and combine with orzo salad.
• Garnish with remaining fresh dill and serve warm or chilled.

Expert Tips & Tricks

Best Practices

• Don’t overcook the shrimp. As soon as they turn pink and curl slightly, they’re done.
• Use room-temperature feta so it blends better into the salad
• Cool the orzo slightly before adding the cheese so it doesn’t melt

Common Mistakes

• Overcooking orzo: Aim for al dente—overcooked orzo can get mushy
• Adding shrimp too early to butter: Wait until the shrimp are nearly done before tossing with garlic butter so it doesn’t burn
• Using bottled lemon juice: Fresh lemon makes a noticeable difference

Time-Saving Tips

• Cook the orzo ahead of time and refrigerate
• Buy pre-peeled shrimp
• Prep vinaigrette and chopped veggies the night before

Serving Suggestions

Pairings

• Serve alongside grilled asparagus or a crisp cucumber salad
• Great with crusty bread or garlic toast
• Try it with this summery Tomato Feta Salad for a fresh, Mediterranean-style spread

Presentation Ideas

• Serve in a large white ceramic bowl with extra dill sprinkled on top
• Garnish with lemon wedges for color and a squeeze of brightness
• Add a few edible flowers or microgreens for a fancy touch

Beverage Pairings

• Dry white wine like Sauvignon Blanc or Pinot Grigio
• Sparkling water with lemon and mint
• Light beer or a citrusy cocktail like a gin and tonic

Storage & Reheating

Leftover Storage

• Store in an airtight container in the fridge for up to 3 days
• Best enjoyed cold or at room temperature, so it’s ideal for packed lunches

Reheating Methods

• If you want it warm, microwave gently in 30-second bursts
• Shrimp can be reheated in a skillet with a splash of broth or water to keep them juicy

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before cooking.

Can I make this dairy-free?
You can omit the feta or replace it with a dairy-free cheese.

What if I don’t have dill?
Try fresh parsley or basil instead, though the flavor will change slightly.

Troubleshooting

Why is my shrimp rubbery?
They’re overcooked—watch them closely and remove from heat as soon as they’re pink and curled.

My orzo is sticking together. What happened?
It might’ve overcooked or lacked enough oil during cooking. Stirring with olive oil helps prevent sticking.

Variations & Customizations

Dietary Adaptations

• Gluten-free: Use gluten-free orzo or sub with quinoa
• Low-carb: Swap orzo with cauliflower rice and reduce the cheese
• Dairy-free: Omit feta and butter, use a dairy-free spread or more olive oil for richness

Flavor Twists

• Add kalamata olives or capers for a salty kick
• Toss in arugula or baby spinach for extra greens
• Stir in chopped sun-dried tomatoes or roasted red peppers

Seasonal/Holiday Versions

• In summer, add grilled zucchini or corn
• For spring, swap shrimp for seared salmon
• Serve as part of an Easter or Mother’s Day brunch with Beet Garden Salad with Goat Cheese

Conclusion

Lemon Orzo Salad with Garlic Butter Shrimp is one of those unicorn recipes: easy, quick, delicious, and elegant. It’s got the kind of flavor that lingers in your memory and the kind of prep that won’t keep you stuck in the kitchen for hours. Whether you’re looking to wow guests or meal prep something exciting for the week, this dish delivers every time.

I’d love to hear how it turns out for you! Leave a comment, snap a pic, and tag me on Pinterest @recipescookingwithcallie. Your creations make my day.

Happy cooking!

Related Recipes

• Beet Garden Salad with Goat Cheese
• Tomato Feta Salad

Recommended Tools

• Zester or microplane for lemon
• Large nonstick skillet
• Citrus juicer
• Mixing bowls and fine mesh strainer

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