Orzo and Shrimp Salad with Asparagus

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 244.9
  • Total Fat: 9.9 g
  • Cholesterol: 21.5 mg
  • Sodium: 27.7 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 8.2 g

View full nutritional breakdown of Orzo and Shrimp Salad with Asparagus calories by ingredient


Awesome picnic salad, everyone loved it! Great hot or cold. Awesome picnic salad, everyone loved it! Great hot or cold.
Number of Servings: 6


    12 xlarge shrimp
    1 clove garlic minced
    2tbl ev olive oil
    2 qt water
    8oz orzo pasta
    1 lb fresh asparagus cut into 1in pieces
    2 tbl ev olive oil
    2 green onions chopped
    1 tbl white basalmic vinegar
    1 tbl lemon juice
    2 tsp honey mustard
    2 tbl minced fresh basil
    salt pepper to taste


1) Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces

2)Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.

3)Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user QOFTHER.