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lemony shrimp orzo skillet

Lemony Shrimp Orzo Skillet

This lemony shrimp orzo skillet is bright, cozy, and made in one pan. Juicy shrimp cook with tender orzo in a light lemon garlic sauce. It’s quick, budget-friendly, and perfect for busy nights when you still want real flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound raw shrimp peeled and deveined
  • 1 cup dry orzo pasta
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • Zest of 1 lemon
  • Juice of 1½ lemons
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 2½ cups chicken or vegetable broth
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley chopped (optional)
  • Crumbled feta optional

Method
 

  1. Season the shrimp
  2. Pat the shrimp dry. Season with lemon pepper, smoked paprika, salt, and black pepper. Set aside.
  3. Heat the skillet
  4. Place a large skillet over medium heat. Add olive oil.
  5. Cook the garlic
  6. Add minced garlic and cook for about 30 seconds until fragrant. Do not brown it.
  7. Add lemon zest and orzo
  8. Stir in lemon zest. Add dry orzo and stir for 1 minute to lightly toast.
  9. Simmer the orzo
  10. Pour in the broth. Bring to a gentle simmer. Stir often and cook for 8–10 minutes until the orzo is tender and creamy.
  11. Add the shrimp
  12. Place the shrimp on top of the orzo. Cover the skillet and cook for 3–4 minutes. Flip shrimp and cook another 2–3 minutes until pink and fully cooked.
  13. Finish with lemon
  14. Squeeze in lemon juice. Taste and adjust salt if needed.
  15. Serve
  16. Remove from heat. Garnish with parsley or feta if using. Serve warm.

Notes

  • Fresh lemon makes a big difference here. Bottled juice won’t taste the same.
  • Don’t overcook the shrimp. Once they turn pink, they’re done.
  • If the orzo thickens too much, add a small splash of broth before serving.
  • Leftovers keep well in the fridge for up to 3 days.
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