Lemon Shrimp & Orzo Salad

Recipe By: Adam Dolge

Consider making a double batch of this easy pasta salad it's delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you'd like.

Nutrition Profile

Servings: 4

Per Servings: 467 calories; protein 32.9g; carbohydrates 49.7g; dietary fiber 7.7g; sugars 5.2g; fat 16.3g; saturated fat 2.3g; cholesterol 182.6mg; vitamin a iu 1250.8IU; vitamin c 57.5mg; folate 44.2mcg; calcium 136.5mg; iron 4.6mg; magnesium 114.8mg; potassium 586.1mg; sodium 490mg.

Ready in: 20 mins


  • 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 
  • ¼ cup extra-virgin olive oil 
  • Zest & juice of 1 lemon 
  • ¼ cup finely chopped dill, plus more for garnish 
  • 1 tablespoon minced shallot 
  • 2 teaspoons Dijon mustard 
  • ½ teaspoon salt 
  • ½ teaspoon ground pepper


Step 1

Bring a large saucepan of water to a boil over high heat. Add orzo and cook for 7 minutes. Add shrimp and peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.

Step 2

Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl.

Step 3

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.


To make ahead: Refrigerate for up to 1 day.