In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lemony shrimp and orzo pasta salad with peas and baby greens
Dairy-Free, Diabetes-Friendly, Soy-Free, Mediterranean
2 Servings, 680 Calories/Serving
No better dinner inspo than fun in the sand, sea, and sun. With orzo cooked in the shrimp water, this summery pasta salad is infused with layers of seafood flavors.
In your bag
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 5 ounces orzo
- 1 organic lemon
- 5 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh dill
- ¼ cup paleo mayo
- ¼ cup organic peas
- 3 ounces organic baby spinach or other leafy greens
- 1 teaspoon red chile flakes (optional)
Calories 680, Total Fat 25g (38% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 480mg (20% DV), Total Carb. 70g (23% DV), Fiber 7g (28% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Poach the shrimp; cook the orzo
- Rinse the shrimp.
While the water heats and the shrimp and orzo cook, prepare the remaining ingredients.
Prep the remaining ingredients
- Zest and juice the lemon.
- Cut the tomatoes in half.
- Finely chop the dill.
Make the dressing; assemble the pasta salad
- Time the shrimp and orzo.
- Juice the lemon.
- Stir the dressing.