This Lemon Shrimp Orzo recipe is a weeknight miracle! A one pot dinner made in just around 30 minutes. The fresh lemon pair perfectly with shrimp.
This lemon shrimp with orzo recipe can be served on its own or I love pairing it with some simple steamed or roasted veggies - such as roasted broccolini or roasted asparagus.
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⭐Why I Love It:
- One Pot Meal - The shrimp cook right in the orzo so you only have one pot to clean up!
- 10 Simple Ingredients - A short ingredient list that is easy to find!
- Lemon Butter - The combination of butter and fresh lemon pairs amazingly with shrimp!
🥘Ingredients
It only takes 10 simple ingredients (including salt and pepper!) to make this fresh and filling shrimp with orzo recipe. Here's what you need:
- Raw Shrimp - Large (16/20ct shrimp) peeled and deveined. The tails are optional. Also try Sheet Pan Pineapple Shrimp or Grilled Shrimp Kabobs.
- Olive Oil
- Lemon - both the zest and juice for extra flavor!
- Garlic
- Butter
- Orzo - Found in the pasta aisle and looks like the shape of rice but is actually pasta. It's also used in this Shrimp and Orzo with Tomatoes recipe.
- Chicken Broth or Stock
- Fresh Parsley
- Spices - Red Pepper Flakes, Salt and Pepper
See the recipe card for full information on ingredients and quantities.
🔪Step By Step Instructions
Making a one pot meal is so easy! See the instructions below:
Photo 1 - Toss the shrimp with the olive oil, lemon juice, lemon zest, garlic, and red pepper flakes. Set aside while you cook the orzo.
Photo 2 - In a dutch oven or large sauté pan, melt the butter over and toast the orzo with the garlic. Add the chicken broth and bring to a boil. Lower the heat and reduce to a simmer, cover, and cook until the orzo absorbs all the broth and is just al dente.
Photo 3 - Add the shrimp (and excess marinade) to the orzo and stir to combine. Cover and cook for about 5 minutes on low until the shrimp is cooked - stir every couple of minutes to keep things from sticking to the bottom.
Photo 4 - Sprinkle with chopped fresh parsley and serve with extra lemon wedges.
🍽Leftovers, Storage, and Reheating
Leftovers and Storage: Leftovers will keep fresh in the fridge in an airtight container for up to 3 days.
Reheating: Although shrimp is best when it is freshly cooked, you can reheat it in the microwave for a few seconds until warmed. Don't microwave for too long or the shrimp can become tough. I also like eating the leftovers cold out of the fridge for lunch!
💭Recipe Tips
- Buy Pre-Peeled and Deveined Shrimp - Peeling and deveining shrimp can be time consuming, so I love buying shrimp that is already peeled and deveined. It's up to you if you want tail on or off!
- Buy Extra Lemons - I love serving this with extra lemon wedges so people can spritz on a little fresh lemon juice right before eating.
👩🍳Recipe FAQs
While raw shrimp is grey and translucent, shrimp becomes pink and opaque when fully cooked. It will also start to curl into a 'C' shape when cooked. Shrimp cooks very quickly!
Orzo is a very small shape of pasta that resembles a large grain of rice. It is often used in Greek and Italian recipes.
🍝Related Pasta Recipes
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PrintRecipe
One Pot Lemon Shrimp Orzo
This Lemon Shrimp Orzo recipe is a weeknight miracle! A one pot dinner made in just around 30 minutes. The fresh lemon pair perfectly with shrimp. This shrimp with orzo recipe will be a new favorite all year long!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Mains, Pasta, One Pot
- Method: Stove
- Cuisine: American
Ingredients
Shrimp
- 1lb raw large shrimp, peeled and deveined - tails are optional
- 3 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- Pinch of Salt and Pepper
Orzo
- 3 tablespoons butter, salted or unsalted
- 1 cup orzo
- 1 teaspoon minced garlic
- 2 ½ cups chicken broth or stock
- ¼ cup chopped fresh parsley
- Extra Lemon wedges, for serving
Instructions
- Marinate Shrimp: Toss the shrimp with the olive oil, lemon juice, lemon zest, garlic, red pepper flakes, and a pinch of salt and pepper Set aside while you cook the orzo.
- Toast and Cook Orzo: In a dutch oven or large sauté pan with deep sides, melt the butter over medium heat. Stir in the orzo and cook until slightly golden and toasted (just 2-3 minutes). Add the garlic and cook for another 30 seconds until fragrant. Stir in the chicken broth and bring to a boil - make sure to stir and scrape any of the orzo or garlic off the bottom. Once boiling, lower the heat and reduce to a simmer, cover, and cook until the orzo absorbs all the broth and is just al dente (about 10-12 minutes). I like to stir every few minutes to keep the orzo from sticking to the bottom.
- Add Shrimp: Add the shrimp (and excess marinade) to the orzo and stir to combine. Cover and cook for about 5 minutes on low until the shrimp is cooked - stir every couple of minutes to keep things from sticking to the bottom. If needed, you can add a splash of water or broth to loosen things up.
- Serve: Sprinkle with chopped fresh parsley and serve with extra lemon wedges. I also love fresh parmesan cheese on top.
Notes
Leftovers will keep fresh in the fridge in an airtight container for up to 3 days.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 384
- Sugar: 2 g
- Sodium: 715.9 mg
- Fat: 20.6 g
- Carbohydrates: 22.9 g
- Fiber: 1.3 g
- Protein: 27.6 g
- Cholesterol: 208.5 mg
Kelly says
Made this and it was fantastic!! I doubled the amt of orzo, but kept the shrimp amt the same. Sooo good!
Kathleen Hansen says
I’m glad you loved it, Kelly! Thank you!
Mary Beth says
I made this tonight. I added mushrooms, shallots, cherry tomatoes and fresh spinach. Tossed in Parmesan cheese at the end. It was delicious
Kathleen Hansen says
Thanks, Mary Beth!
Lee says
Flavor is awesome , taste so fresh with the addition of the lemon juice and zest, but not enough for 4 people , next time I will increase the amount of orzo, there is not for leftovers which we would love.
Thank you