My shrimp, lemon, dill and orzo salad is in regular rotation during the summer. It is light and tasty and packed with good for you (and tasty too) veggies and protein. This keeps great for several days and is a great healthy lunch or light dinner. This recipe works well with almost any green veggie, just blanch them first. Some substitutions could be snow peas, broccoli and celery. 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!
Pull all your ingredients together. Cut your sugar snap peas in half and remove the tough ends and string along the sides. 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, shred the carrots.
I also buy my shrimp already peeled and deveined. I remove the shells. Now that you have everything prepped, you can make this dish.
Put everything into a large bowl. Add the zest of the lemon and the chopped dill.
In a measuring cup, whisk together the olive oil, Dijon mustard, lemon juice, salt and pepper. Pour over the shrimp and orzo mixture and toss to combine. Make sure everything is coated in the dressing.
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 for guests to help themselves or serve in individual bowls.
Be sure to try some of my other favorite shrimp recipes. Shrimp is definitely one of my favorite shellfish and I use it often in recipes.
Shrimp, Summer Corn and Tomato Salad
Shrimp, Lemon, Dill & Orzo Salad
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.
