Shrimp and Orzo Salad

Oxmoor House
2 servings.


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12 ounces unpeeled medium-size fresh shrimp
3 cups water
1 lemon half
1 bay leaf
1/3 cup uncooked orzo
1/3 cup peeled, seeded, and diced cucumber
1/4 cup thinly sliced celery
2 tablespoons thinly sliced green onions
2 tablespoons chopped sweet red pepper
2 tablespoons reduced-calorie mayonnaise
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground white pepper
2 cups shredded romaine lettuce


Peel and devein shrimp. Combine water, lemon half, and bay leaf in a Dutch oven; bring to a boil. Add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill. Discard lemon half and bay leaf.

Cook orzo according to package instructions, omitting salt and fat. Drain; rinse with cold water, and drain.

Combine shrimp, orzo, cucumber, and next 7 ingredients in a bowl; toss gently. Cover and chill thoroughly.

Place 1 cup shredded lettuce on each of 2 salad plates. Spoon chilled shrimp mixture evenly over lettuce.

Created date

August 2009

Nutritional Information

Calories 277
Caloriesfromfat 19 %
Fat 5.7 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.9 g
Carbohydrate 31.8 g
Fiber 0.0 g
Cholesterol 171 mg
Iron 0.0 mg
Sodium 470 mg
Calcium 0.0 mg