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+ servings
Plate holding grilled Greek shrimp on skewers.
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5 from 7 votes

Greek Shrimp Skewers with Orzo Salad

Easy, delicious, and healthy! A super simple marinade locks in all the best Mediterranean flavors, then a few minutes on the grill cooks shrimp to plump, juicy perfection. Serve with an easy orzo salad for a complete meal everyone loves.



  • 1/4 cup olive oil
  • zest and juice of 2 lemons
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt
  • 10-12 cranks fresh-ground black pepper
  • pinch paprika sweet or smoky
  • pinch garlic powder
  • 1 lb. shrimp peeled and deveined


  • 8 ounces orzo
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives halved
  • 2 cups baby spinach roughly chopped
  • 2-3 tablespoons crumbled feta
  • 2-3 tablespoons finely chopped red onion
  • 1-2 tablespoons chopped fresh parsley


  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon table salt
  • 6-8 cranks fresh-ground black pepper


  • Combine olive oil, lemon zest and juice, oregano, sea salt, pepper, paprika, and garlic powder in a medium bowl. Stir to combine. Add shrimp, cover, and transfer to the fridge to marinate for 15-30 minutes.
  • While shrimp is marinating, cook orzo in a large pot of well-salted water, according to package directions for al dente pasta. Drain and set aside briefly to cool.
  • To make the dressing, combine lemon juice, olive oil, 1/2 teaspoon oregano, table salt, and pepper in a small jar or liquid measuring cup. Shake or whisk to combine.
  • Combine cooked orzo, tomatoes, olives, spinach, feta, red onion, and parsley in a large bowl. Drizzle with dressing and toss to combine.
  • When ready to grill, thread shrimp onto skewers and cook over medium heat for 2-3 minutes on each side, just until pink and opaque. Shrimp cook very quickly, so keep a close eye and remove as soon as they’re done. Serve skewers with orzo salad on the side.


  • Marinating: You may be tempted to marinate the shrimp longer, but if you leave them in the marinade much longer than 30 minutes, the acidity of the lemon juice will actually begin to cook the shrimp.
  • Yield: For us, 1 pound of shrimp yields 3 good-sized servings. If you have more or very hungry people to feed, consider making an extra 1/2 or even a second pound of shrimp. You do not need to increase the amount of marinade.
  • Storage: This makes outstanding leftovers. Store any extra in the fridge for 2-3 days and reheat as desired.
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!