This One-Pan Shrimp and Lemon Orzo Recipe is light, flavorful, and comes together in no time. Perfect for a healthy weeknight dinner or when you want something a little more elegant, this recipe never disappoints. Fresh, simple, and absolutely delicious!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. Can I cook the orzo directly in the pan with the shrimp?
Yes, that is the beauty of this one-pan recipe. Toast the orzo in butter first, add broth, and simmer until tender. Add shrimp at the end so they do not overcook.
2. How long does orzo take to cook in a skillet?
About 10-12 minutes simmering in broth. Stir occasionally to prevent sticking. The orzo is done when tender but still slightly firm (al dente).
3. What size shrimp works best?
Large (21-25 count) or jumbo (16-20 count) shrimp are ideal. They cook in 2-3 minutes and are substantial enough to be the star of the dish.
4. How do I prevent the orzo from getting mushy?
Use the correct liquid ratio and do not overcook. Add the broth gradually and stop when the orzo is al dente. It continues absorbing liquid off the heat.
5. What type of broth should I use?
Chicken broth or vegetable broth both work well. Seafood stock adds the most flavor depth but is not essential. Avoid beef broth — it overpowers the delicate shrimp.
6. Can I use frozen shrimp?
Yes, thaw frozen shrimp under cold running water for 5 minutes first. Pat them very dry before adding to the hot pan to ensure they sear rather than steam.
7. What gives this dish its bright lemon flavor?
Both lemon zest and fresh lemon juice — add the zest while cooking for depth and squeeze fresh juice at the end for brightness. This one-two punch maximizes lemon flavor.
8. What vegetables can I add to this one-pan dish?
Cherry tomatoes, spinach, asparagus tips, or artichoke hearts all pair beautifully. Add quick-cooking vegetables in the last 3-4 minutes.
9. Is this a good weeknight dinner?
Absolutely — it comes together in about 25 minutes start to finish in a single pan, with minimal cleanup. Perfect for busy weeknights.
10. How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of broth. Orzo absorbs liquid as it sits, so add more when reheating.
Watch How to Make This
One-Pan Shrimp and Lemon Orzo Recipe
Ingredients
Method
- Season and Cook the ShrimpToss the shrimp with smoked paprika, garlic powder, red pepper flakes (if using), salt, and pepper.Heat 2 tablespoon olive oil in a large skillet over medium-high heat.Sear the shrimp for 2-3 minutes per side, until pink and slightly caramelized. Remove and set aside.
- Toss the shrimp with smoked paprika, garlic powder, red pepper flakes (if using), salt, and pepper.
- Heat 2 tablespoon olive oil in a large skillet over medium-high heat.
- Sear the shrimp for 2-3 minutes per side, until pink and slightly caramelized. Remove and set aside.
- Cook the Aromatics and Toast the OrzoIn the same skillet, add 1 tablespoon olive oil if needed.Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.Stir in the orzo and toast it for 1-2 minutes until slightly golden.
- In the same skillet, add 1 tablespoon olive oil if needed.
- Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and toast it for 1-2 minutes until slightly golden.
- Simmer the OrzoDeglaze the pan with white wine (if using), scraping up any browned bits, and let it reduce for 1-2 minutes.Add the chicken or vegetable broth and bring to a gentle simmer.Cook the orzo for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
- Deglaze the pan with white wine (if using), scraping up any browned bits, and let it reduce for 1-2 minutes.
- Add the chicken or vegetable broth and bring to a gentle simmer.
- Cook the orzo for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
- Make It Creamy (Optional)Stir in the heavy cream (if using), Parmesan cheese, lemon zest, and lemon juice. Mix well until creamy.Season with salt and pepper to taste.
- Stir in the heavy cream (if using), Parmesan cheese, lemon zest, and lemon juice. Mix well until creamy.
- Season with salt and pepper to taste.
- Combine and GarnishReturn the cooked shrimp to the skillet, tossing to coat with the orzo.Sprinkle with thinly sliced scallions. Serve with lemon wedges for an extra zing.
- Return the cooked shrimp to the skillet, tossing to coat with the orzo.
- Sprinkle with thinly sliced scallions. Serve with lemon wedges for an extra zing.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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