a platter of shrimp lemon dill and orzo salad.

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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.

green snap peas in simmering water.
cooked shrimp, orzo, carrots and snap peas draining in colander.
dressing in a bowl.
all ingredients in a bowl waiting for dressing.

Frequently Asked Questions

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.

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.

 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.

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.

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

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

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.
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.
a platter of shrimp lemon dill and orzo salad.
a platter of shrimp lemon dill and orzo salad.

Shrimp, Lemon, Dill & Orzo Salad

A summer staple in my house, this cold shrimp, lemon, dill and orzo salad is light, delicious and good for you. Mixed with snow peas, the shrimp are tasty and filling.
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Brunch, Soups & Salads
Cuisine General
Servings 6 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 8 Oz. Whole-wheat orzo
  • 1 Lb. Peeled and deveined shrimp (21-25 per lb. size)
  • 3 Cups of sugar snap peas cut in half (if the ends are tough or there are stringy spines, cut them off and remove the string)
  • 1/2 Cup Shredded carrots
  • 3 Tbsp. Olive oil
  • 2 Lemons – juice of both and zest of both
  • ¼ Cup of finely chopped fresh dill (also have some small sprigs for garnish
  • 1 Small shallot minced
  • 2 Tsp. Dijon mustard
  • ½ Tsp. Salt
  • ½ Tbsp. Pepper

Instructions
 

  • Bring a pot of salted water to boil. (Throw in a couple of Tbsp. of salt to season water). Add orzo and cook for 7 minutes.
  • Add shrimp and peas and cook for another 3 minutes. Add the carrots and cook for 1 minute.  Drain.
  • In a measuring cup, whisk together the olive oil, Dijon mustard, dill, lemon juice and zest, salt and pepper.
  • Put drained shrimp mixture in bowl and top with dressing. Stir to coat everything. You can serve warm or cold.
Keyword brunch, christmas lunch, healthier choice, pasta, salad, seafood, shrimp
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