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6 servings


0 hours 20 mins


0 hours 10 mins


0 hour 30 min
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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


1. 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.

2. Add shrimp and peas and cook for another 3 minutes. Add the carrots and cook for 1 minute.  Drain.

3. In a measuring cup, whisk together the olive oil, Dijon mustard, dill, lemon juice and zest, salt and pepper.
4. Put drained shrimp mixture in bowl and top with dressing. Stir to coat everything. You can serve warm or cold.

NOTE:  This keeps great for several days and is a great healthy lunch or light dinner.  This recipe works well with almost any veggie, just blanch them first.  I have also used regular orzo and/or small pasta shapes like elbows and shells.  All taste great and make this a very versatile dish.  Use what you have!

Rotisserie Chicken Artwork

ROTISSERIE CHICKEN: 13 recipes to make fast and easy meals

13 of my favorite go-to recipes using store bought rotisserie chicken are included in this FREE ecookbook. From soup to salad, with pasta and pot pies in between, there is something for everyone.


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