This bright and refreshing Orzo Salad With Shrimp And Lemon Dressing is a perfect balance of flavors and textures that’s sure to impress. The tender orzo pasta, succulent shrimp, and crisp spring vegetables are brought together with a vibrant lemon dressing and fresh herbs. Ready in just 30 minutes, this Mediterranean-inspired dish is ideal for busy weeknights when you want something light yet satisfying that doesn’t keep you in the kitchen forever.
Why You’ll Love This Recipe
- Perfect for Spring and Summer: This dish showcases the best seasonal vegetables while remaining light and refreshing – ideal for warm weather dining.
- Quick and Satisfying: From start to finish in just 30 minutes, making it perfect for weeknight dinners when you don’t want to sacrifice flavor for convenience.
- Make-Ahead Friendly: Tastes even better after the flavors have had time to mingle, making it perfect for meal prep or entertaining.
- Nutritionally Balanced: Combines lean protein from shrimp with complex carbs from orzo and plenty of vegetables for a complete, nourishing meal.
Ingredients You’ll Need
- Orzo: This rice-shaped pasta creates the perfect base for the salad, absorbing the lemony dressing beautifully while providing a pleasant, slightly chewy texture.
- Shrimp: The star protein that adds a sweet, delicate flavor and wonderful texture. They cook in minutes and take on the flavors of the dressing wonderfully.
- Asparagus: Provides a tender-crisp texture and earthy flavor that pairs beautifully with the shrimp and lemon dressing.
- Sugar Snap Peas: These add a delightful crunch and natural sweetness that balances the acidity of the lemon.
- English Peas: Bring a pop of sweetness and beautiful color to the dish while adding another layer of texture.
- Lemon Zest and Juice: The backbone of the dressing, providing bright acidity and that unmistakable citrus aroma that makes this dish sing.
- Olive Oil: Use a good quality extra-virgin olive oil for the best flavor in the dressing.
- Fresh Herbs: Chives, parsley, and tarragon create a fragrant herb trio that elevates this dish from simple to spectacular. Each brings its own unique flavor profile.
- Salt and Pepper: Simple seasoning that enhances all the other flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Protein Swap
Try this salad with grilled chicken, smoked salmon, or even seared scallops instead of shrimp. For a vegetarian version, substitute crumbled feta or cubes of firm tofu.
Seasonal Adaptations
In summer, swap the spring vegetables for cherry tomatoes, zucchini, and corn. For fall, try roasted butternut squash, dried cranberries, and toasted pecans.
Grain Alternatives
Not a fan of orzo? This salad works beautifully with farro, quinoa, or pearl couscous as the base instead.
Flavor Boost
Add a minced garlic clove to the dressing, a sprinkle of red pepper flakes for heat, or some crumbled feta cheese for a tangy finish.
How to Make Orzo Salad With Shrimp And Lemon Dressing
Step 1: Prepare the Dressing
Whisk together the olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl until well combined. The dressing should look slightly emulsified. Set aside to let the flavors meld while you prepare the other components.
Step 2: Cook the Orzo
Cook the orzo according to the package directions until al dente. Remember, it will continue to soften slightly as it cools. Drain thoroughly and transfer to a large bowl. Let it cool to room temperature for about 10 minutes, occasionally fluffing with a fork to prevent clumping.
Step 3: Blanch the Vegetables
Bring a large saucepan of water to a rolling boil. Add the asparagus and sugar snap peas, cooking them just until bright green and tender-crisp, about 2 minutes. Add the English peas and stir for another 30 seconds until they’re just softened. Quickly transfer all vegetables to an ice bath using a slotted spoon, keeping the boiling water in the pan.
Step 4: Cook the Shrimp
Add the shrimp to the same boiling water you used for the vegetables. Cook until they turn pink and opaque, about 3 minutes. Be careful not to overcook them or they’ll become rubbery. Drain and transfer the shrimp to the ice bath with the vegetables to stop the cooking process and chill them quickly.
Step 5: Assemble the Salad
Drain the chilled shrimp and vegetables thoroughly. Combine them with the cooled orzo in a large bowl. Pour the prepared lemon dressing over everything and toss gently to coat. Add the fresh herbs and toss again until evenly distributed.
Pro Tips for Making the Recipe
- Cook the Orzo Al Dente: Slightly undercook the orzo as it will continue to absorb moisture from the dressing.
- Ice Bath is Essential: Don’t skip the ice bath for the vegetables and shrimp—it stops the cooking process immediately, preserving their color, texture, and nutrients.
- Room Temperature Serving: While this salad can be served chilled, it’s at its flavor peak when served at room temperature, as cold temperatures can dull flavors.
- Herb Timing: Add the herbs just before serving to maintain their vibrant color and fresh flavor.
- Season Thoughtfully: Taste before serving and adjust salt and pepper as needed—the flavors will develop as the salad sits.
How to Serve
Main Course
Serve this salad as a complete light meal for lunch or dinner with some crusty bread on the side to soak up the extra dressing.
Side Dish
Scale the recipe up and serve as a stunning side dish alongside grilled fish, roasted chicken, or at your next outdoor gathering.
Presentation
For an elegant presentation, serve on a large platter rather than a bowl, arranging some of the shrimp and vegetables on top to showcase the colorful ingredients.
Make Ahead and Storage
Make Ahead
This salad can be prepared up to 24 hours in advance. I recommend adding the herbs just before serving to maintain their vibrant color and flavor.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, though the vegetables may lose some of their crispness.
Reheating
This salad is best enjoyed cold or at room temperature. If it’s been refrigerated, let it sit out for about 15-20 minutes before serving to take the chill off and allow the flavors to shine.
Note: For food safety, don’t leave the salad at room temperature for more than 2 hours, especially in warm weather.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water if you’re short on time. Pat them dry before cooking to ensure they sear properly rather than steam. While fresh shrimp has a slightly sweeter flavor, high-quality frozen shrimp works wonderfully in this recipe.
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Is there a way to make this recipe vegetarian?
Yes, you can easily make this dish vegetarian by omitting the shrimp and adding a protein alternative like chickpeas, white beans, or cubes of marinated tofu. You could also add some crumbled feta or goat cheese for additional protein and a tangy flavor that complements the lemon dressing beautifully.
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How do I know when the shrimp are perfectly cooked?
Perfectly cooked shrimp form a “C” shape and turn from translucent gray to opaque pink throughout. If they curl into a tight “O” shape, they’re overcooked. Watch them closely—they only need about 2-3 minutes in boiling water. Remember that they’ll continue cooking slightly even after you remove them from the heat, which is why the ice bath is so important.
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Can I prepare components of this salad in advance?
Definitely! You can cook the orzo, blanch the vegetables, and prepare the dressing up to a day ahead. Store everything separately in the refrigerator, and combine just before serving. The shrimp are best cooked the day you plan to serve the salad, but in a pinch, you can cook them a day ahead as well.
Final Thoughts
This Orzo Salad With Shrimp And Lemon Dressing is truly a celebration of fresh, vibrant flavors that come together in a dish that’s as beautiful as it is delicious. It strikes that perfect balance between being impressive enough for company yet simple enough for a weeknight dinner. The combination of tender shrimp, perfectly cooked vegetables, and that bright lemon dressing creates something truly special that I find myself craving again and again. Give it a try the next time you want to bring a little sunshine to your table!
Print
Orzo Salad With Shrimp And Lemon Dressing Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Salads
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A refreshing and vibrant Orzo Salad with Shrimp and Lemon Dressing, packed with tender vegetables, perfectly cooked shrimp, and a tangy lemony kick. It’s a light and satisfying dish, perfect for lunch, dinner, or a side at any gathering.
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 1 tsp. lemon zest plus 3 Tbsp. fresh juice (from 1 large lemon)
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- Salad
- 1 cup uncooked orzo
- 8 oz. fresh asparagus, trimmed and diagonally sliced into 1-inch pieces (about 1 cup)
- 4 oz. fresh sugar snap peas, trimmed (about 1 cup)
- 1 cup fresh or frozen English peas (thawed if frozen)
- 12 oz. medium peeled, deveined raw shrimp
Herbs
- 1/4 cup coarsely chopped fresh chives
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh tarragon
Instructions
- Make dressing: Whisk together the olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl. Set it aside.
- Cook orzo: Cook the orzo according to package instructions, omitting salt and fat. Drain and transfer the orzo into a bowl. Let it cool to room temperature, which will take approximately 10 minutes.
- Cook vegetables: While the orzo is cooking, boil a large saucepan of water over high heat. Add the chopped asparagus and sugar snap peas, cooking for 2 minutes until vibrant green and tender-crisp. Add the English peas and stir for about 30 seconds until softened. Using a slotted spoon, transfer the vegetables to an ice bath, leaving the boiling water in the saucepan.
- Cook shrimp: Add the shrimp to the reserved boiling water and cook for about 3 minutes, until opaque. Drain and transfer the shrimp to the ice bath with the vegetables. Let them chill for 3 minutes before draining.
- Mix shrimp and orzo salad: Combine the shrimp and vegetable mixture with the cooled orzo. Drizzle the prepared dressing over the mixture. Add the fresh herbs (chives, parsley, and tarragon) and toss everything together. Serve at room temperature or chilled for the best flavor.
Notes
- For a gluten-free option, substitute orzo with gluten-free pasta or quinoa.
- You can use pre-cooked shrimp to save time, though freshly cooked shrimp typically tastes better.
- Feel free to adjust the dressing ingredients, like adding more lemon juice for extra tang or pepper for spice.
- To store leftovers, refrigerate in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 140mg
