Orzo, Shrimp and Asparagus Salad

This is a wonderful dish to eat during the summer, but I love it so much that I serve it year round. It is healthy, refreshing and very easy to make. This Orzo and Shrimp Salad is perfect for a quick lunch.

Enjoy it!



  • 1 pound orzo pasta
  • 1 cup toasted pine nuts
  • 1 bunch cooked asparagus, cut into pieces
  • 2 pounds cooked shrimp
  • 1/2 teaspoon sugar
  • Salt and pepper
  • Juice of 4 lemons
  • 1/2 cup olive oil


  1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside to cool.
  2. Place the asparagus, pine nuts, and shrimp in a large salad bowl, mix well and then add the orzo.
  3. Mix together the lemon juice, salt, pepper, sugar and olive oil in a small bowl. Pour the mixture over the salad and mix well. Keep in the refrigerator until ready to serve.
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  1. says

    Shrimp and asparagus work so well together, it’s worth cheating and seeking out the asparagus even off-season when you have to pay a fortune but really want that incredible combination of tastes. I’d have to add a wee bit of oregano, though, because olive oil/lemon juice/oregano is my favorite way to dress a salad. That picture is scrumptious.

  2. says

    What a bright and lovely salad, Erica! And low in calories too. Your photo is so delectable I could almost pick one of those gorgeous pink shrimp right off the screen!

  3. says

    I love Orzo…so much…and I can’t eat wheat anymore…I’ve not seen it made with another grain…

    looks so yummy, can do all else with another pasta…but I miss orzo!

  4. says

    Hi, just today found this blog and I have to say that it looks impressive. I totally agree with your post. Have a pleasant day, keep up the nice work and I’ll definitely keep reading.

  5. says

    Hi Erica,

    I tried this recipe today. I had to change the recipe a little bit but it turned out excellent! The orzo with shrimp and asparagus was such a great idea! Loved it! I’ll be posting the recipe soon. I’ll make sure to link it back to yours! Thanks!


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