The Millennial Chef

Shrimp Orzo Salad


Extra virgin olive oil

1/2 pound of orzo

1 lb shrimp

1 teaspoon of dried or fresh dill

1 shallot, diced small

1/2-1 cup of cherry tomatoes, halved

1/2-1 cup of cucumbers, diced small

1/2-1 cup of chopped artichokes

2 tablespoons of capers

Feta, to your taste

1 teaspoon of fresh oregano, chopped

1 lemon

Salt and pepper to taste


1/4 cup of red wine vinegar

1 tablespoon of whole grain mustard (or dijon)

1/2 cup of extra virgin olive oil

Optional* 1 clove of minced garlic, 1 teaspoon of garlic powder*

Salt and pepper to taste

Serving size- 2-3


  1. Bring a pot of water to a boil and season with salt. Then cook the orzo according to package instructions. After you drain, put the orzo back in the pot and drizzle with a little olive oil so it doesn't stick. Set aside.
  2. Next season your shrimp with a little salt, pepper, and dill on both side. Take out a skillet and add 1 teaspoon or so of olive oil and bring the pan to a medium heat. Cook the shrimp for a few minutes on each side until they turn pink and are cooked through. They take no time at all to cook, so don't over cook them.
  3. While the shrimp is cooking prep your vegetables. Chop your shallot, tomatoes, cucumber and artichokes. Then roughly chop the oregano. Add this all to the pot with the orzo. Then, once the shrimp is cooked add to the pot along with the feta and the juice of 1 lemon (you can do half a lemon, taste and decide if you want more). Season with salt and pepper.
  4. To make the vinaigrette, simply add all of the ingredients to a mason jar, shake it up, taste, then and pour as little or as much as you over the salad.
  5. Garnish with more feta and enjoy!

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