Grilled Shrimp Orzo Arugula

Sometimes when summer rolls around, all I want is a bright salad that delivers on both freshness and flavor. This grilled shrimp orzo and arugula salad does exactly that. Smoky shrimp, herby orzo, and a peppery tangle of arugula tossed together in a zesty lemon dressing—this is the kind of meal you will keep craving. Whether as a main or a side, it is an easy way to bring some Mediterranean sunshine to your table.

When I first tried this on a porch picnic with friends, we ate every last bite. Now the scent of smoky shrimp on the grill is enough to bring everyone running to the kitchen.

Ingredients

• Orzo pasta: Gives this salad heartiness and a lovely chewy texture (choose a firm Italian brand if possible)
• Fresh raw shrimp: Cooks up juicy and the grill brings out a natural sweetness (buy wild-caught shrimp for the best flavor)
• Arugula: Adds brightness and a peppery bite (make sure the leaves are vivid green and perky)
• Fresh basil: Gives fragrance and a hit of summer (use leaves that are deep green without black spots)
• Olive oil: Brings richness in both the basting and the dressing (opt for extra virgin for best taste)
• Smoked paprika and cumin: In the basting oil create smoky and earthy notes (the smoked paprika should be bold in color and scent)
• Lemon juice: Provides acid that brings everything together (pick lemons that feel heavy for their size)
• Dijon mustard and honey: Balance zing and sweetness in the dressing (look for smooth Dijon and fragrant honey)

Instructions

Prepare Skewers and Shrimp:

Soak wooden skewers in water for at least ten minutes if using grill to prevent burning. If your shrimp is frozen run them under cool water until thawed. Peel them if you like for easier eating.

Cook the Orzo:

Boil orzo according to the package instructions until just al dente. Drain and let cool until comfortable to touch. Drizzle about a teaspoon of olive oil over the orzo then toss with your hands so grains stay separate.

Make the Shrimp Basting Oil:

Combine olive oil minced garlic smoked paprika and cumin in a small bowl. Stir until well blended making sure garlic slices are coated with the seasonings.

Heat the Grill and Thread Shrimp:

Get the grill super hot. Skewer shrimp by poking each once through the top then again through the tail forming a loose C shape on the skewer. This keeps the shrimp from spinning.

Mix the Dressing:

Whisk together olive oil the juice of one lemon Dijon mustard honey and a sprinkle of salt and black pepper in a small bowl until glossy and combined.

Grill and Baste the Shrimp:

Put the skewers on the grill. Immediately brush the tops with your basting oil. Grill about ninety seconds per side for plump medium shrimp. Flip and baste the back side so each shrimp gets a smoky crust.

Toss the Salad and Serve:

Toss the cooled orzo with arugula torn basil and your prepared dressing until the leaves look just wilted. Either place the grilled shrimp skewers right on top for a pretty presentation or slip the shrimp off the skewers and gently fold them into the salad. Serve while slightly warm or at room temperature.

I always look forward to the smoky aroma of just grilled shrimp. There is something about the way that little bit of char from the grill mixes with sweet shrimp and a squeeze of lemon that reminds me of long family meals on the patio.

Storage and Leftover Tips

Keep leftover salad in a shallow container in the refrigerator for up to two days. The arugula will wilt a bit but the flavors deepen overnight and it is still delicious for lunch. If you know you will have extra consider tossing the arugula in just before serving to keep the greens fresh.

Easy Ingredient Swaps

Try baby spinach in the place of arugula for a milder flavor. Feta crumbles or grilled halloumi make a great vegetarian add in if you skip the shrimp. If you are out of smoked paprika you can use a pinch of chili powder for a similar warmth.

Perfect Ways to Serve This

Pile this salad into a big bowl for a backyard lunch or picnic. It travels well and is hearty enough to stand on its own. For dinner serve it with fresh bread and grilled vegetables or tuck leftovers into pita with a scoop of tzatziki for an easy wrap.

This salad is just the thing for warm evenings when you have fresh greens on hand and want a meal that leaves everyone happy. The smoky shrimp, garlicky dressing, and herby orzo make every bite a reminder of easygoing gatherings and good company.

Recipe Q&A

→ How do I keep shrimp juicy while grilling?

Baste shrimp with oil and grill quickly over high heat—about 90 seconds per side—to prevent overcooking.

→ Can this salad be made in advance?

You can prepare orzo and dressing ahead. Grill shrimp just before serving for best texture and flavor.

→ What can I substitute for arugula?

Spinach or mixed greens offer similar freshness and pair well with shrimp and orzo.

→ Is it necessary to use fresh basil?

Fresh basil adds bright, aromatic notes, but you can use parsley or dill as an alternative.

→ How can I make the salad spicier?

Add a pinch of red pepper flakes to the shrimp basting oil or into the salad dressing for heat.