One Pot Lemon Shrimp Orzo
One Pot Lemon Shrimp Orzo is ridiculously tasty and ridiculously easy to make. With tender orzo, plump shrimp, and simple veggies mixed in, this is a true one pan, 30 minute meal you will love.
It’s no secret that true one pot meals are a coup for the busy home cook. Who wants to worry about planning, shopping for, and timing extra side dishes when you could just have your protein, carbohydrate, and a respectable serving of vegetables cook together in one skillet or pan?
You’ll love this easy lemon shrimp orzo skillet because it lives up to the one pot promise, and just happens to be extremely tasty at the same time. With citrus, herbs, and the lightest of sauces to tie it together, it reads as a springtime dish, but the ingredients are easy to find year-round.
Ingredients & Common Substitutions
Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions.
- Raw shrimp: Buy shrimp already peeled and deveined to save lots of time.
- Dried orzo: A very deserving pantry staple! I can’t recommend trying this with another type of pasta, because the cooking time and amount of liquid will almost certainly not be the same.
- Tomatoes: Any kind will work. Cherry tomatoes are easy to toss in and accessible year-round, but grab some Romas or pretty heirlooms during the summer, slice into quarters, and toss them in for a lovely addition.
- Peas: I typically use frozen peas, and there’s no need to defrost or cook them in advance. You can substitute baby spinach, frozen corn, or any other veggie that cooks very quickly when added to heat.
- Broth: Chicken, seafood, or vegetable broth all work well in this recipe. I prefer using a low-sodium variety so I can control the salt content of the finished dish, but any type that you typically use and like is good.
- Chopped onion, minced garlic, fresh lemon.
- Fresh parsley or oregano, for garnish. You can also add extra lemon wedges, lemon zest, or red pepper flakes to taste.
How To Make Lemon Shrimp Orzo in One Pot
This dish is simple to make, and you can see the general outlines of what you will do in the step-by-step photos here. As always, you can find the full, detailed recipe below.
You’ll begin with a quick sauté of the shrimp in a pat of butter. Season the shrimp generously with salt, pepper, and oregano; you want them to be well-flavored from the outset. Remove shrimp to a plate and set aside, then melt another pat of butter and begin cooking the onion and garlic in the same pan.
Now stir in the dried orzo and let it toast for one minute to infuse it with flavor. Add a mixture of broth and water, stir well, and increase the heat until the liquid comes to a rapid boil. We’re going to cook up that orzo right here in the pot for maximum flavor and minimum effort!
After you get rapid bubbles, reduce the heat back to medium and let it simmer gently for 10 minutes or so. Stir it periodically during this time to prevent sticking, and reduce the heat further if needed. It’s done with the orzo is tender and most of the liquid has been absorbed.
Now add the peas and tomatoes. Stir well. Be sure to taste test at this point; you may well want to add more salt and pepper to taste. (I rarely need more salt, but my husband and son always want an extra 1/2 teaspoon or so in this dish.)
Now add back in the shrimp, spritz with lemon juice, and sprinkle with a fresh herb or two if you like. Either a few leaves of flat-leaf Italian parsley or a sprig of oregano are the perfect finishing touch.
- Olive oil is a good substitute for butter if you prefer it. I simply use butter here for more flavor.
- For a touch of heat, garnish with red pepper flakes as well as fresh herbs. For more citrus pop, add a smidge of lemon zest on top of the skillet or over each serving.
Serve and enjoy!
Storage and Reheating
This one pot dish keeps well in the fridge for 3-4 days. Store in airtight containers and reheat as desired for meal prep or lunches throughout the week.
I do recommend reheating in the microwave at 50% power, because this reduces the chances of the shrimp becoming overcooked and rubbery. You can also reheat in a small pan on the stovetop. Add a splash of additional water or broth and stir in to avoid sticking as it warms through.
More Easy Shrimp Recipes
If you love citrus and shrimp for an easy dinner, be sure to check out my lemon asparagus shrimp pasta, lemon pepper shrimp pappardelle, shrimp and Cannellini bean stew, or garlic lime shrimp with coconut rice.
Next make a batch of easy garlic butter shrimp (they take just 15 minutes and go well with anything!), red Argentinian shrimp, or, for a real treat, blackened shrimp Alfredo.
And if it’s grilling season, run, don’t walk, to pick up the ingredients for these delightful Greek shrimp skewers. They are a must-make in warm weather!
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One Pot Lemon Shrimp Orzo
Ingredients
- 2 tablespoons butter divided
- 1 pound raw shrimp peeled and deveined
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 12-15 cranks fresh-ground black pepper
- 1/2 medium yellow onion chopped
- 2-3 garlic cloves minced
- 1 and 1/4 cups uncooked orzo
- 3 cups low-sodium broth chicken, veggie, or seafood all work
- 1 cup cherry tomatoes halved
- 3/4 cup frozen peas
- 2 teaspoons fresh lemon juice
- fresh oregano or parsley optional garnish
Instructions
- Warm 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and sprinkle evenly with oregano, salt, and pepper. Cook shrimp for about 2 minutes on each side, until pink and opaque, then remove to a plate and set aside.
- Reduce heat to medium and melt the remaining tablespoon of butter. Add onion and cook for 2-3 minutes. Add garlic and cook about 1 minute more, just until fragrant. Stir in the dried orzo and cook about 1 minute, to lightly toast.
- Pour in the broth. Increase heat to high until liquid boils, then return to medium so that the mixture is simmering gently. Cook for 10-12 minutes, until the orzo is tender and most of the liquid is absorbed. Stir occasionally and reduce heat further if needed to prevent sticking.
- When orzo is tender, stir in the tomatoes and peas. Taste and season with more salt and pepper, as needed.
- Return shrimp to the pan, sprinkle lemon juice on top, garnish with fresh oregano and/or parsley leaves, and serve.
Notes
- Olive oil is a good substitute for butter if you prefer it. I simply use butter here for more flavor.
- For a touch of heat, garnish with red pepper flakes as well as fresh herbs. For more citrus pop, add a smidge of lemon zest on top of the skillet or over each serving.
Made this tonight and the whole family loved it!
Made this tonight and the whole family loved it! It is nice and mild and I love how everyone could add spices to their liking.Â
So easy even my toddler loves it!
Delicious! Â Healthy! Quick and easy! Home run!!!