ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp and Orzo Salad

Yield 2 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

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

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

Cooking Light Light Cooking for Two