Shrimp Orzo Salad Low Fat
Light, refreshing, and bursting with vibrant Mediterranean flavors, this Shrimp Orzo Salad is a delicious low-fat dish that’s perfect for a healthy lunch or a crowd-pleasing picnic side. Tender orzo pasta provides the perfect base for juicy, pan-seared shrimp, crisp cucumbers, sweet cherry tomatoes, and zesty red onion, all tossed in a tangy lemon-garlic dressing. Fresh herbs like parsley and dill add a fragrant, aromatic touch, while baby spinach (optional) boosts the greens. Ready in just 25 minutes, this chilled salad is easy to prepare ahead and a great source of lean protein and wholesome veggies. Whether you're looking for a light summertime entrée or a guilt-free meal prep idea, this Shrimp Orzo Salad delivers big on taste and nutrition!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 lb Shrimp (peeled and deveined)
- 1 cup Cherry tomatoes (halved)
- 1 cup Cucumber (diced)
- 0.25 cup Red onion (finely diced)
- 0.25 cup Fresh parsley (chopped)
- 2 tbsp Fresh dill (chopped)
- 1 tbsp Olive oil
- 3 tbsp Lemon juice (freshly squeezed)
- 1 clove Garlic (minced)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Baby spinach (optional)
Instructions
Bring a medium-sized pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, typically about 8-10 minutes. Drain and rinse with cold water to cool. Set aside.
In a large nonstick skillet, heat 1 teaspoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until opaque and cooked through. Remove the shrimp from the skillet and set aside to cool.
Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and finely chopping the red onion. Chop the parsley and dill.
In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and black pepper to make a light dressing.
In a large bowl, combine the cooked orzo, cooked shrimp, cherry tomatoes, cucumber, red onion, parsley, and dill. Add the dressing and gently toss until fully combined.
For added greens, fold in baby spinach, if desired.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 15.0 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
