Lemon-Dill Shrimp & Orzo Salad

Lemon Dill Shrimp and Orzo Salad

Today’s Recipe: Lemon-Dill Shrimp and Orzo Salad

Lemon-Dill Shrimp & Orzo Salad

Total Time20 mins
Course: Pasta, Salad, Seafood
Keyword: Lemon-Dill Shrimp & Orzo Salad
Yield: 4 Servings
Author: Eating Well Magazine


  • 8 ounces whole-wheat orzo
  • 1 pound peeled and deveined raw shrimp (21-25 per lb), cut into bite-size pieces
  • 4 cups sugar snap peas, cut into bite-size pieces
  • ¼ cup extra-virgin olive oil
  • zest & juice of 1 lemon
  • ¼ cup finely chopped dill, plus more for garnish
  • 1 Tbsp minced shallot
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp ground pepper


  • Bring a large saucepan of water to a boil over high heat. Add orzo and cook for 7 minutes. Add shrimp and peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.
  • Meanwhile, whisk oil, lemon zest, and juice, dill, shallot, mustard, salt, and pepper in a large bowl.
  • Add the orzo, shrimp, and peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.


To make ahead: Refrigerate for up to 1 day.

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Author: Acookingcountrygirl

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