Lemon Shrimp and Orzo Salad
This refreshing and satisfying dish can be enjoyed as a main course or a side dish. It features tender shrimp, tangy lemon, mustard, fresh dill and sugar snap peas tossed with cooked orzo pasta. This salad is easy to make and can be prepared ahead of time for a quick and delicious meal.
Category: Mains
Source: www.eatingwell.com
Equipment
| Saucepan |
Ingredients
| Shrimp | |
| Sugar snap peas | |
| Dill | |
| Shallot | |
| Lemon | |
| Orzo | |
| Olive oil | |
| Dijon mustard | |
| Salt | |
| Pepper |
Instructions
Peel and de-vein the shrimp. Cut the peas into bite-size pieces. Finely chop the dill. Mince the shallot. Zest and juice the lemon.
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.
Nutrition
| Serving size: | 281.2 |
| Energy: | 474.7 |
| Ratio: | 1.7 |
| Carbohydrate: | 51.5 |
| Fat: | 74.2 |
| Protein: | 32.6 |
| Saturated fat: | 2.3 |
| Sodium: | 736.5 |
| Sugar: | 4.1 |