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Lemon Shrimp & Orzo Salad
Bright lemon and fresh dill coat tender shrimp, snappy peas, and chewy orzo in a light olive-oil dressing that tastes sunny and bright with each refreshing bite.
- Total
- 30 min
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 467
- Protein
- 33g
- Carbs
- 50g
- Fat
- 16g
- Fiber
- 8g
- Sugar
- 5g
- Sodium
- 490mg
Ingredients
- 8 ounces whole-wheat orzo
- 1 pound peeled and deveined raw shrimp (21-25 per pound), cut into bite-size pieces
- 4 cups sugar snap peas, cut into bite-size pieces
- 1/4 cup extra-virgin olive oil
- Zest & juice of 1 lemon
- 1/4 cup finely chopped dill, plus more for garnish
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Bring a large saucepan of water to a boil over high heat. Add 8 ounces orzo and cook for 7 minutes. Add 1 pound shrimp and 4 cups peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.
- Meanwhile, whisk ¼ oil, lemon zest and juice, ¼ cup dill, 1 tablespoon shallot, 2 teaspoons mustard, ½ teaspoon salt and ½ teaspoon pepper in a large bowl.
- Add the orzo, shrimp and peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.