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.

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.

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.

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.

Orzo Salad With Shrimp And Lemon Dressing Recipe

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

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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

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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