Shrimp Orzo Salad with Fresh Dill and Lemon

I love anything with fresh dill and lemon and these two favorites are paired with whole wheat orzo and shrimp for a light, fresh summer salad. It’s a meal in one bowl. How easy is that!

Shrimp Orzo Salad with Fresh Dill and Lemon


8 ounces whole-wheat orzo
1 pound peeled raw shrimp, cut into bite-size pieces
4 cups sugar snap peas, cut into bite-sized pieces
1/4 cup extra-virgin olive oil plus 1 tablespoon
zest and juice of 1 lemon
1/4 cup finely chopped dill, plus more for garnish
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper


  1. Bring a large saucepan of water to a boil over high heat. Add orzo and cook according to the directions on the box. Drain, rinse and set aside.
  2. In a saute pan, add 1 tablespoon of olive oil, shrimp and snap peas and cook over medium heat until the shrimp are cooked through and the peas are slightly tender, 3 to 4 minutes.
  3. Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl.
  4. Add the orzo, shrimp, and snap peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.

Adapted from

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