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Shrimp, Asparagus & Orzo Salad
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Nutrition Facts
Serving Size 251 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 300 mg 13%
Total Carbohydrate 21 g 7%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 27 g
Vitamin A 25% • Iron 20%
Vitamin C 30% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shrimp, Asparagus & Orzo Salad
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Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) orzo, cooked
2 Tbsp olive oil
1 Lb asparagus, woody stems removed and asparagus cut into 1-inch pieces
12 Oz cooked salad shrimp, thawed
1 lemon, juiced
1/2 bunch Italian parsley, minced
1/4 cup(s) Parmesan cheese grated
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Instructions

1
Drizzle cooked orzo with olive oil and set aside.
2
Bring a medium size pot of water to a rapid boil. Add asparagus and cook 3 minutes. Remove asparagus with a slotted spoon and transfer to a bowl. Let cool.
3
Boil shrimp in the same pot just until heated. Drain.
4
Add shrimp, asparagus and remaining ingredients to orzo. Stir to combine.
5
Serve hot, cold or at room temperature.

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