Shrimp-and-Orzo Salad

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 11%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 26g
  • Carbohydrate: 45.1g
  • Fiber: 4.7g
  • Cholesterol: 129mg
  • Iron: 5.3mg
  • Sodium: 475mg
  • Calcium: 89mg


  • 1/3 cup red wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 2 cups diced seeded tomato
  • 1 cup frozen green peas, thawed
  • 1/2 cup finely chopped purple onion
  • 1/4 cup chopped fresh parsley
  • 1 pound medium shrimp, cooked and peeled
  • Boston lettuce leaves (optional)


  1. Combine first 6 ingredients in a large bowl. Stir well; set aside.
  2. Cook orzo according to package directions, omitting salt and fat. Drain well.
  3. Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover and chill. Serve in a lettuce-lined bowl, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp-and-Orzo Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy