Shrimp, Lemon, Dill & Orzo Salad

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My shrimp, lemon, dill and orzo salad is in regular rotation at my house during the summer. It is light and tasty and packed with good for you (and tasty too) veggies and protein. I’m a huge fan of shrimp and I love shellfish in the summer. But, make no mistake, I make this all year long, it is that good. I actually have several shrimp salad recipes that my family and friends go wild for so be sure to try my Jicama, Apple, Carrot and Shrimp Salad, and my Shrimp, Summer Corn and Tomato Salad recipes too.

I like to make a batch of shrimp salad on Sunday. It keeps great for several days and is a great healthy lunch or light dinner all week long. This recipe works well with almost any green veggie, just blanch them first.

Ingredient Substitutions

Some substitutions could be snow peas, broccoli, asparagus and/or celery. The basis of this dish is lemon, shrimp and orzo. With that said, I have also used regular orzo and/or small pasta shapes like elbows and shells instead of the whole wheat orzo. All taste great and make this a very versatile dish. Use what you have on hand! this is a shrimp, lemon and dill pasta salad afterall.

How to make Shrimp, Lemon, Dill & Orzo Salad

To get started, pull all your ingredients together. Cut your sugar snap peas in half diagonally. If the beans are large with tough ends and fibrous strings, cut off the ends of the beans and remove the string along the sides. If you buy small snap peas, you shouldn’t have this issue.
Finely chop your dill and mince your shallot. I buy the carrots already shredded in a small bag in the produce department. If you didn’t, peel the carrots (about 1 one large), and shred the carrots in your food processor with the shredder blade or with a hand held vegetable shredder or mandoline.
I buy my shrimp already peeled, deveined and tail removed. However, if you haven’t purchased them already prepped, remove the shells and tail, and devein the shrimp. Now that you have everything prepped, you can make this dish.

Bring a pot of salted water to a boil. Add the orzo and cook for 7 minutes. Then add the shrimp and sugar snap peas to the same pot and cook an additional 2 minutes. Add the carrots to the same pot and cook for one minute.

Drain everything really well in a colander. There is no reason to rinse. Just let the excess water drain off the mixture. While it is draining, make your dressing.

In a measuring cup or bowl, whisk together the olive oil, Dijon mustard, lemon juice, salt and pepper, and minced shallots. Taste and adjust seasoning if needed. You’ll wind up with a lemon dill salad dressing when we add the dill to the mix.

Put the drained shrimp, snap peas, carrots and orzo into a large bowl. Add the zest of the lemon and the chopped dill. Pour the dressing over the shrimp and orzo mixture and toss to combine. Make sure everything is coated in the dressing. I like to chill this salad for at least an hour to let the flavors develop but you can eat this right away warm. I like to garnish with from sprigs of dill and lemon wheels.

How to serve this shrimp pasta salad

You can serve this salad warm, room temperature, or cold. It is great to pack up for lunch, take to picnics and BBQs and to serve on buffets. Serve in a big bowl or on a platter for guests to help themselves or serve in individual salad bowls.

Frequently Asked Questions

1. Can I use regular orzo instead of whole wheat orzo?

Yes, you can substitute regular white orzo for whole wheat orzo. The cooking time may be slightly less (1-2 minutes), and the texture will be a bit softer. The whole wheat orzo does offer more fiber and nutrients and that’s why I typically use it in my recipes. Check my creamy whole wheat orzo with orange and spinach recipe for another great use.

2. How long does this orzo salad last in the refrigerator?

This orzo salad will keep in the refrigerator for 2-3 days when stored in an airtight container. The flavors actually improve after sitting for a few hours as the ingredients meld together.

3. Can I make this salad ahead of time?

Yes, this salad is perfect for meal prep. You can make it up to 24 hours in advance. Add a little extra orange juice and olive oil before serving if it seems dry, as the orzo absorbs the dressing over time.

4. How do I prevent the orzo from getting mushy?

Cook the orzo just until al dente, then immediately rinse with cold water to stop the cooking process. Don’t overcook it initially, as it will continue to soften slightly when mixed with the dressing.

5. Can I add vegetables to this salad?

Yes, popular additions include cherry tomatoes, cucumber, red onion, bell peppers, or roasted asparagus. Add them just before serving to maintain their texture and color

6. Is this salad served cold or warm?

This salad is typically served chilled or at room temperature, making it perfect for summer gatherings, picnics, or as a refreshing lunch option.

7. Can I make this dairy-free?

I use both half and half and cheese – parmesan in this recipe so it is not dairy-free. However, you can omit them or use a dairy-free cheese and milk alternative. There will be changes to flavor.

8. Can I add shrimp or chicken to this salad?

Absolutely. Sauté the shrimp in a hot pan with olive oil for 2-3 minutes per side until pink and cooked through. You can also grill or boil them. Avoid overcooking to prevent tough, rubbery shrimp. Then, just add to the mix. You could also add cooked rotisserie chicken (shredded) to the mixture for an additional boost of protein.