Lemony shrimp orzo

The aroma of sizzling shrimp mingling with bright lemon zest fills the kitchen, transporting you to a sunlit Mediterranean shore. This Lemony shrimp orzo is a delightful dish that comes together in just 30 minutes, making it ideal for busy evenings when you crave something delicious and light. The combination of tender shrimp, al dente orzo, and a splash of citrus creates a dish that’s refreshing yet satisfying.

This recipe is perfect for seafood lovers and those looking to impress guests with minimal effort. Ideal for weeknight dinners or entertaining friends, it’s a versatile dish that can be stored in the fridge for up to three days, ready to be enjoyed again.

Why You’ll Love This Recipe

• The shrimp caramelize beautifully for a delicious charred flavor.
• Orzo soaks up the savory chicken stock for a creamy texture.
• Fresh lemon juice adds a bright zing that enhances every bite.
• It’s a one-pan recipe, making cleanup a breeze.

What You’ll Need

Gather the following ingredients to create this vibrant dish.

For the Shrimp

• 280 g shrimp, peeled and de-veined
• 1 tbsp sweet paprika
• 1 tbsp lemon zest
• 50 g salted butter (4 tbsp)
• 2 tbsp olive oil

For the Base

• 10 garlic confit cloves (or 4 raw garlic cloves, sliced)
• 1 leek, white and green parts sliced
• 1 cup orzo (250 g)
• 2.5 cups chicken stock (600 mL)

For Seasoning

• 1 tbsp lemon juice
• parsley, finely diced

Substitutions: Use raw garlic for a stronger taste.

Substitutions & Swaps

• Shrimp: Use scallops or chicken instead.
• Chicken stock: Vegetable stock for a vegetarian version.
• Orzo: Substitute with rice or couscous.

How to Make It

Follow these simple steps to create your Lemony shrimp orzo.

Prepare the shrimp

Place the prawns, paprika, lemon zest, 1 tablespoon of olive oil, and a big pinch of salt and pepper into a bowl. Mix to combine until the prawns are well coated and then set to the side while you prepare the rest of the dish.

Cook the shrimp

In a large deep saucepan on medium heat, melt the butter and then drizzle with 1 tablespoon of olive oil. When the butter is foaming, add the shrimp to the pan and cook for 2 minutes on each side or until slightly charred. Remove from the pan, ensuring you leave as much of the juices in the pan.

Sauté leeks and garlic

Add the leeks and garlic confit cloves or fresh garlic cloves to the pan and sauté for 5 minutes or until the leeks have softened.

Add orzo

Add the orzo to the pan and stir through for 1 minute or until well coated in the butter and olive oil.

Cook with stock

Add the chicken stock and bring to the boil. Once boiling, turn the heat to low-medium and leave at a gentle boil for 5 – 7 minutes or until the orzo is plump and al dente.

Finish the dish

Add the prawns, lemon juice, and parsley to the pan with the orzo and stir through. Test for seasoning and serve immediately with an extra sprinkling of parsley.

How to Store It

Fridge: 3 days in an airtight container.
Freezer: No, orzo won’t maintain texture.
Reheat: Microwave on low for 2-3 minutes.

Tips for Best Results

• Use fresh lemon for the best flavor.
• Sauté the shrimp in batches to avoid steaming.
• Stir the orzo occasionally to prevent sticking.

Serving Suggestions

• Pair with a crisp green salad for a complete meal.
• Serve with crusty bread to soak up the juices.
• Enjoy with a glass of chilled white wine.