Bring a pot of 2 cups of water to boil. Add the orzo and cook for 8-10 minutes, or until soft and chewy. Set aside.
While the orzo is cooking, add 1 tbsp of olive oil to a frying pan on medium heat. Add the shrimp and sprinkle them with paprika, garlic powder and black pepper. Cook them for 2-3 minutes on each side or until they are opaque. Set aside.
To make the salad dressing, add all ingredients together in a mason jar or glass measuring cup and mix well. Set aside.
To a large bowl, add the cooked orzo, cooked shrimp, grape tomatoes, corn, red onion, feta and cilantro.
Add 1/2 cup of salad dressing and mix well. Add more salad dressing if needed. Season with salt and pepper to taste and enjoy!
Notes
Substitutions:
Orzo
Make it gluten-free with gluten-free orzo. You could also use rice instead if you can't find an orzo alternative.
Shrimp (with paprika and garlic powder)
I recommend using small- to medium-sized shrimp so they are bite-sized pieces.
You could use larger shrimp and cut them into smaller pieces before adding them to the salad.
Grape tomatoes
Grape tomatoes have thicker skins and are less watery than cherry tomatoes. I do not recommend using cherry tomatoes in this recipe as they will make it soggy over time.
Corn
I recommend using canned corn kernels and draining and rinsing them to remove the majority of the sodium.
Feta cheese
To make this dairy-free, use a plant-based feta alternative or omit the cheese altogether.
Cilantro
If you are not a fan of cilantro, you can use fresh basil instead.
Salad dressing ingredient alternatives:
Lemon juice
Using the juice of a fresh lemon will provide more authentic flavour but if this isn't accessible to you, you can use packaged lemon juice as well.
Coriander
Did you know that coriander is another word for cilantro? If you are not a fan of cilantro, you can use dried basil instead!