Discover a vibrant blend of succulent grilled shrimp, tender orzo, sweet mango, and briny Kalamata olives. This Mediterranean recipes-inspired dish bursts with lively flavors, perfect for a memorable summer gathering with family and friends. Enjoy the refreshing balance of tangy lemon, crisp veggies, and creamy feta to brighten your table.

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I recently tried a wild twist on my usual shrimp pasta salad, and it turned out to be an awesome adventure. I grilled 1 lb of large shrimp with olive oil, lemon juice and a bit of garlic until they were perfectly charred and then tossed them with 8 oz orzo pasta.

I mixed in juicy diced mango, halved Kalamata olives, chopped red bell pepper and thinly sliced red onion. The dish got even more interesting when I folded in crumbled feta and a sprinkle of fresh dill.

The flavor combination was so unexpected yet hungry satisfying, blending the briny tang of olives with the sweet burst of mango. This recipe fits great if you’re into vibrant Mediterranean style and summer dishes, and it makes for a health dinner thats light but still richly flavored.

I kept adapting the recipe as I went and now its one of my fav summer meals. Enjoy experimenting with it yourself!

Why I Like this Recipe

I love this recipe because it mixes sweet and savory flavors that make every bite feel like a mini vacation. I also really dig how quick and simple it is to prep, which means I can cook up something awesome without a ton of fuss. Plus, the balance of juicy grilled shrimp with tangy feta and crunchy veggies gives me that perfect combo of textures I crave. And honestly, nothing beats the fresh, zesty vibe of olive oil and lemon juice—it just makes everything pop.

Ingredients

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Shrimp offers lean protein which helps build muscle and keeps you full.
Orzo pasta provides hearty carbohydrates for energy and a satisfying bite.
Mango adds a sweet, tropical twist with vitamins and natural fiber.
Kalamata olives bring a rich, tangy flavor plus healthy fats beneficial for heart.
Red bell pepper is crunchy and loaded with vitamin C and antioxidants.
Red onion gives a zesty bite and natural antioxidants making flavors pop.
Feta cheese adds creaminess and saltiness while supplying calcium and protein.
Olive oil, lemon juice, garlic and dill mix to create a zippy, aromatic dressing.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

8 oz orzo pasta

1 medium ripe mango, peeled and diced

1/2 cup Kalamata olives, pitted and halved

1 red bell pepper, seeded and chopped

1/4 cup red onion, thinly sliced

1/2 cup crumbled feta cheese

1/4 cup extra virgin olive oil

3 tbsp fresh lemon juice

2 garlic cloves, minced

2 tbsp chopped fresh dill or parsley

Salt and pepper, to taste

How to Make this

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1. Start by cooking the orzo pasta in a big pot of salted boiling water just until it’s al dente, then drain and rinse it under cool water to stop the cooking process.

2. In a small bowl mix the olive oil, lemon juice, minced garlic, chopped dill (or parsley), salt and pepper. This is gonna be the marinade for the shrimp.

3. Toss the shrimp with the marinade so every piece gets a bit of flavor and let it sit for about 10 minutes.

4. Preheat your grill to a medium high heat. If you don’t have a grill you can use a grill pan on your stove.

5. Grill the shrimp for around 2-3 minutes per side until they turn pink and are cooked through.

6. While the shrimp is grilling, in a large bowl, combine the diced mango, halved Kalamata olives, chopped red bell pepper and thinly sliced red onion.

7. Add the cooked pasta to the bowl with the fruits and veggies.

8. Gently toss in the grilled shrimp and then sprinkle the crumbled feta cheese over everything.

9. Give the salad a extra drizzle of olive oil and a squeeze more of lemon juice if needed, then season with salt and pepper to taste.

10. Mix it all together well and let it sit for a few minutes so the flavors get to know each other, then serve it warm or chilled as you prefer.

Equipment Needed

1. A large pot for boiling the orzo pasta so it cooks evenly dont overfill it.
2. A colander to drain and rinse the pasta after cooking to quickly stop the process.
3. A small bowl to mix the olive oil, lemon juice, minced garlic, chopped dill (or parsley), salt and pepper for the marinade which adds flavor without extra calories.
4. A fork or small whisk to stir the marinade properly.
5. A grill or grill pan that can heat up to medium high so the shrimp cook fast and retain their nutrients.
6. A pair of tongs (or a spatula) to flip the shrimp on the grill since this helps avoid extra fats from sticking.
7. A large mixing bowl to combine the grilled shrimp with the fruits, veggies, and pasta so the meal stays balanced.
8. A cutting board and sharp knife for dicing the mango and chopping the red bell pepper and red onion so you get neat cuts which aids in even distribution.
9. Measuring cups and spoons to ensure you get the right amounts of olive oil, lemon juice and seasonings each time.

FAQ

How do I know when the shrimp is cooked?

The shrimp cooks fast. They change into a nice pink color and aren't see-through anymore.

Can I use pre-cooked shrimp instead?

Yup, you can, but fresh raw shrimp gives better texture and flavor. If using pre-cooked ones, add them at the end to avoid overcooking.

Can I swap out orzo for another pasta?

Sure you can. Short pasta like penne or even couscous works good. It might change the texture a bit but still tastes great.

Can I make this dish ahead of time?

Yes, you can make it ahead. Just be careful the shrimp might get overcooked if left too long. Its best served within a day.

What if I dont have Kalamata olives?

You can use green or black olives as a substitute. They still bring that awesome salty flavor to the dish.

Greek Style Grilled Shrimp Orzo Pasta Salad • Olive & Mango Recipe Substitutions and Variations

Large shrimp: You could swap them out with scallops or even some firm white fish like cod. They’ll bring in a different texture that’s still super tasty.
Orzo pasta: If you cant find or prefer something else, try quinoa or couscous. Both will mix in nicely and give you a nice bite.
Mango: Not a fan of mango? You can use pineapple instead for that sweet and tangy flavor.
Kalamata olives: In a pinch, you might wanna use black olives or even capers. Theyll give similar salty notes to the dish.
Red onion: If red onions are too strong or unavailable, white onions or shallots can do the trick. Theyll add a milder crunch.

Pro Tips

1. Make sure you don’t overmarinate the shrimp. They just need about 10 minutes so the flavors infuse and they stay tender instead of turning kinda mushy.
2. When you drain the orzo, rinse it really well under cool water. That stops the pasta from cooking further and helps keep it from clumping together later on.
3. Always taste the sauce before tossing it with the shrimp. Sometimes you need a little more lemon juice or salt especially since ingredients like olives and feta can be quite salty already.
4. If you have any extra fresh herbs laying around, chop them up and sprinkle them on top at the end. It really adds a nice burst of flavor and a fresh touch to the dish.

Greek Style Grilled Shrimp Orzo Pasta Salad • Olive & Mango Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

578

kcal

Equipment: 1. A large pot for boiling the orzo pasta so it cooks evenly dont overfill it.
2. A colander to drain and rinse the pasta after cooking to quickly stop the process.
3. A small bowl to mix the olive oil, lemon juice, minced garlic, chopped dill (or parsley), salt and pepper for the marinade which adds flavor without extra calories.
4. A fork or small whisk to stir the marinade properly.
5. A grill or grill pan that can heat up to medium high so the shrimp cook fast and retain their nutrients.
6. A pair of tongs (or a spatula) to flip the shrimp on the grill since this helps avoid extra fats from sticking.
7. A large mixing bowl to combine the grilled shrimp with the fruits, veggies, and pasta so the meal stays balanced.
8. A cutting board and sharp knife for dicing the mango and chopping the red bell pepper and red onion so you get neat cuts which aids in even distribution.
9. Measuring cups and spoons to ensure you get the right amounts of olive oil, lemon juice and seasonings each time.

Ingredients

1 lb large shrimp, peeled and deveined
8 oz orzo pasta
1 medium ripe mango, peeled and diced
1/2 cup Kalamata olives, pitted and halved
1 red bell pepper, seeded and chopped
1/4 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
2 garlic cloves, minced
2 tbsp chopped fresh dill or parsley
Salt and pepper, to taste

Directions

Start by cooking the orzo pasta in a big pot of salted boiling water just until it's al dente, then drain and rinse it under cool water to stop the cooking process.
In a small bowl mix the olive oil, lemon juice, minced garlic, chopped dill (or parsley), salt and pepper. This is gonna be the marinade for the shrimp.
Toss the shrimp with the marinade so every piece gets a bit of flavor and let it sit for about 10 minutes.
Preheat your grill to a medium high heat. If you don't have a grill you can use a grill pan on your stove.
Grill the shrimp for around 2-3 minutes per side until they turn pink and are cooked through.
While the shrimp is grilling, in a large bowl, combine the diced mango, halved Kalamata olives, chopped red bell pepper and thinly sliced red onion.
Add the cooked pasta to the bowl with the fruits and veggies.
Gently toss in the grilled shrimp and then sprinkle the crumbled feta cheese over everything.
Give the salad a extra drizzle of olive oil and a squeeze more of lemon juice if needed, then season with salt and pepper to taste.
Mix it all together well and let it sit for a few minutes so the flavors get to know each other, then serve it warm or chilled as you prefer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.