Shrimp and Orzo Salad with Lemon Dressing

Entree or side dish….you can’t go wrong with this recipe!


  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon lemon zest, plus 3 tablespoons fresh lemon juice (approx 1 large lemon)
  • 1.5 teaspoons kosher salt
  • .5 teaspoon black pepper
  • 1 cup orzo, uncooked
  • 8 oz fresh asparagus, trimmed and sliced diagonally into 1″ pieces (approx 1 cup)
  • 1 cup frozen green peas (thawed)
  • 12 oz medium shrimp (peeled, deveined, raw)
  • 1/4 cup fresh chives (coarsely chopped)
  • 1/4 cup fresh basal (coarsely chopped)
  • 1/4 cup fresh tarragon (coarsely chopped)


  • Dressing: Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
  • Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, let cook approx 10 minutes until room temperature.
  • While orzo cooks, bring a large saucepan of water to a boil over high heat. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, approx 2 minutes. Add peas and stir until softened, approx 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
  • Add shrimp to boiling water. Cook until opaque, approx 3 minutes. Drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, approx 3 minutes. Drain.
  • Toss together shrimp-vegetable mixture with orzo.
  • Drizzle with dressing.
  • Sprinkle herbs on top and toss to combine.
  • Serve at room temperature or chilled.
Inspired by:
Photo by: Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Chelsea Zimmer

Like this article?

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Leave a comment