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.
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.
Nutrition
Calories: 13calCarbohydrates: 0.4gProtein: 0.4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 640mgPotassium: 12mgFiber: 0.3gSugar: 0.1gVitamin A: 31IUVitamin C: 0.02mgCalcium: 6mgIron: 0.1mg
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