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
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
- 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
Instructions
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.
Tips
To make ahead: Refrigerate for up to 1 day.
