Orzo and Shrimp Salad with Asparagus Recipe - Allrecipes.com
Orzo and Shrimp Salad with Asparagus Recipe
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Orzo and Shrimp Salad with Asparagus
This easy salad is bright with flavor and can be a side or entrée. See more

Orzo and Shrimp Salad with Asparagus

Recipe by  

"This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    2 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2008

Fantastic! I made a few twists because I didnt have orzo on hand, white balsamic or fresh basil so I used Orchette, regular balsamic and some dried basil. This was a HIT with my guests for dinner, super easy to prepare, gorgeous presentation and doesnt matter what temperature its served at, so its ideal for a get together. I did not cut up the shrimp or even go through the process of shelling and flavoring the pasta with the shrimp. I did, however, cook the asparagus in the same water as the pasta. For the commenter below who said their asparagus turned brown, they need to remove it from the water when its cooked and immediately put it into cold water to stop the cooking process, it wont brown if it gets shocked immediately. For depth I added some sliced grape tomatoes and some sliced black olives, and now that I've tried it both warm and cold... the flavors really come out after its been chilled overnight! When I do it again I might consider adding some small cubes of cheese, but depends what I have on hand. Try this, you won't be disappointed!

Most Helpful Critical Review
May 01, 2011

This was far to bland for me. I was hoping for a recipe similar to an orzo and shrimp salad a work friend makes that is exceptional. I doctored this one up with dill, 2 TBS of prepared pesto, and extra fresh lemon juice. I took it to a barbecue and everyone loved it (It was better, but I still felt it needed "something").

Jun 18, 2007

Fantastic dish! I used whole 90-110 count shrimp, rather than cutting up the larger, more expensive extra large size. The dressing is light, yet flavorful. It received rave reviews at our Father's Day cookout. I'll definitely be making this again.

Jun 26, 2007

What a great recipe! I actually tripled it for a family reunion and people just raved about it. I forgot to save the shrimp shells so I just added some Old Bay to the water that I cooked the orzo in. Seemed to work just fine. This is a keeper...will make it again! Tastes excellent leftover too!

May 25, 2010

This was just ok for us. I followed the recipe as closely as I could w/what I had available: I did not have white balsamic vinegar (nor did my grocery store) and I used dried basil. As it is very hot here now, we opted for cold service. it was dry and surprisingly mild in flavor...I really didn't get much from the honey mustard or vinegar. It was a nice change of pace, but not a dish I think I'll repeat. Thanks for the recipe!

Aug 06, 2007

This was good, but not great. I made the mistake of preparing this a day ahead. The asparagus was so pretty, but hours later the dressing caused it to marinate and brown. I will make again, but not too far in advance.

Jun 29, 2007

This was a wonderful recipe. Will definately use often. I added an anchovy and pepper flakes when sauting the shrimp. Nice addition in flavor

Jun 11, 2009

This is one of my staple recipes I use when having company over. It's very quick to make, and such a nice side dish to any bbq for a summer get together. I follow the recipe pretty closely, the only change I make is I don't boil the shrimp shells in the pasta water. It's one moe step that I don't really feel is needed. Simplicity is key for me :) I also use the basil that's already minced in the tube. I know fresh basil is better- but it still tastes awesome :) I get compliments on this dish all the time!!


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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