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+ servings
5 from 4 votes

Shrimp Orzo with Lemon Dressing

A light meal of orzo, shrimp, and steamed veggies with a cool refreshing lemon dressing.
Prep Time10 mins
Active Time10 mins
Cooling time10 mins
Course: Main Course, Salad
Cuisine: American
Keyword: easy dinner, low calorie
Yield: 4
Calories: 454kcal


Lemon Dressing:

  • 1/4 cup extra virgin olive oil
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • rind and juice from 1 lemon

Shrimp Orzo:

  • 1 cup uncooked orzo
  • 12 oz. medium or large raw shrimp, thawed, peeled and de-veined (approx. 1-1.5 cups)
  • 1/2 bunch fresh asparagus, trimmed, but into 1" pieces (approx. 1 cup)
  • 1 cup fresh sugar snap peas, trimmed
  • 1 1/2 cups frozen English peas, thawed
  • 1/4 cup fresh green onion, sliced (approx. 2)
  • 1/4 cup fresh flat-leafed parsley, chopped
  • 1/3 cup sliced almonds


Lemon Dressing:

  • Whisk together the oil, salt, pepper, rind and juice from one lemon. Set aside.

Shrimp Orzo:

  • Cook the orzo per package directions. When al dente, drain and set aside to cool.
  • Meanwhile, in large pot bring salted water to a boil. Add asparagus and sugar snap peas. Cook for about 2 minutes. Add English peas and continue boiling for another 30 seconds.
  • Reserving the water, remove veggies with slotted spoon to ice bath.
  • Add shrimp to boiling water. Cook until opaque, about 3 minutes. Remove shrimp to ice bath with veggies to cool. Orzo, veggies, and shrimp should be cooled to room temperature.
  • In serving bowl, mix all ingredients together, spoon on dressing. Toss together and serve room temperature or refrigerate and serve cold. Enjoy!


Calories: 454kcal | Carbohydrates: 42g | Protein: 28g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 214mg | Sodium: 1433mg | Potassium: 493mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1489IU | Vitamin C: 49mg | Calcium: 234mg | Iron: 6mg