Shrimp and Orzo Salad

Dairy Free
Health score
20%
Shrimp and Orzo Salad
45 min.
2
367kcal

Suggestions


If you're searching for a refreshing and nutritious dish that’s perfect for a light lunch or a satisfying side, look no further than this delightful Shrimp and Orzo Salad. With its vibrant colors and fresh ingredients, this salad is not only visually appealing but also packed with flavor. The combination of tender shrimp, nutty orzo, crisp cucumbers, and crunchy celery creates a harmony of textures that will tantalize your taste buds.

What sets this recipe apart is its easy preparation and dairy-free profile, making it suitable for various dietary needs. Ready in just 45 minutes, it’s a fantastic option for busy weekdays or leisurely weekend gatherings. Each serving is under 400 calories, allowing you to indulge without guilt while enjoying a balanced meal.

The bright notes of lemon paired with the crunch of sweet red peppers and the subtle kick of white pepper elevate this dish to a whole new level. Whether served as a main course, side dish, or even a picnic staple, this Shrimp and Orzo Salad is sure to impress your family and friends. So grab your apron and get ready to whip up a culinary masterpiece that’s healthy, delicious, and utterly satisfying!

Ingredients

  •  bay leaf 
  • 0.3 cup celery thinly sliced
  • 0.3 cup cucumber diced peeled seeded
  • tablespoons green onions thinly sliced
  • 0.1 teaspoon ground pepper white
  •  lemon half 
  • tablespoon juice of lemon 
  • tablespoons mayonnaise reduced-calorie
  • 0.3 cup orzo pasta uncooked
  • tablespoons bell pepper sweet red chopped
  • cups romaine lettuce shredded
  • 0.1 teaspoon salt 
  • 12 ounces shrimp fresh unpeeled
  • cups water 

Equipment

  • bowl
  • dutch oven

Directions

  1. Peel and devein shrimp.
  2. Combine water, lemon half, and bay leaf in a Dutch oven; bring to a boil.
  3. Add shrimp, and cook 3 to 5 minutes or until shrimp turns pink.
  4. Drain well; rinse with cold water. Chill. Discard lemon half and bay leaf.
  5. Cook orzo according to package instructions, omitting salt and fat.
  6. Drain; rinse with cold water, and drain.
  7. Combine shrimp, orzo, cucumber, and next 7 ingredients in a bowl; toss gently. Cover and chill thoroughly.
  8. Place 1 cup shredded lettuce on each of 2 salad plates. Spoon chilled shrimp mixture evenly over lettuce.

Nutrition Facts

Calories367kcal
Protein41.56%
Fat28.95%
Carbs29.49%

Properties

Glycemic Index
114.25
Glycemic Load
8.75
Inflammation Score
-10
Nutrition Score
23.365217300861%

Flavonoids

Eriodictyol
11.9mg
Hesperetin
16.15mg
Naringenin
0.4mg
Apigenin
0.36mg
Luteolin
1.24mg
Kaempferol
0.14mg
Myricetin
0.27mg
Quercetin
2.39mg

Nutrients percent of daily need

Calories:367.12kcal
18.36%
Fat:12.14g
18.68%
Saturated Fat:1.94g
12.12%
Carbohydrates:27.82g
9.27%
Net Carbohydrates:23.75g
8.63%
Sugar:3.85g
4.28%
Cholesterol:279.74mg
93.25%
Sodium:472.71mg
20.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.22g
78.44%
Vitamin A:4541.87IU
90.84%
Vitamin K:89.19µg
84.94%
Vitamin C:47.58mg
57.68%
Phosphorus:450.14mg
45.01%
Copper:0.87mg
43.43%
Selenium:16.66µg
23.8%
Magnesium:94.36mg
23.59%
Folate:92.43µg
23.11%
Potassium:805.48mg
23.01%
Manganese:0.44mg
21.77%
Zinc:2.94mg
19.58%
Calcium:169.84mg
16.98%
Fiber:4.08g
16.3%
Iron:2.27mg
12.6%
Vitamin B6:0.17mg
8.52%
Vitamin B1:0.1mg
6.6%
Vitamin E:0.86mg
5.74%
Vitamin B2:0.09mg
5.11%
Vitamin B5:0.43mg
4.29%
Vitamin B3:0.81mg
4.03%
Source:My Recipes