When I first started tracking my food, I worried my meals would become a boring spreadsheet of “good” and “bad.” I was afraid I’d be stuck eating bland, joyless food just to feel my best.
I was so wrong. This recipe is the proof.
This Lemon Orzo with Shrimp is what I call a “total win.” It’s the kind of meal that lights up every part of my tracker: it’s vibrant, it’s packed with satisfying protein, and it tastes like a vacation. It’s a comfort food makeover that doesn’t sacrifice a single drop of flavor. This is exactly the kind of food I set out to find—deeply satisfying and made with real, whole-food ingredients.
A Vibrant, Satisfying One-Pan Meal
This shrimp and orzo recipe has become a staple in my home because it delivers on every level. It’s a complete, hearty meal all cooked in one pot, which makes cleanup a breeze—a huge plus for any busy week.
Here’s the deal with the flavors:
- The Base: The orzo gets toasted with aromatics (garlic and onion) and then simmers in broth, soaking up all that flavor.
- The Brightness: Fresh lemon (zest and juice!) cuts through the richness, making the whole dish feel bright and refreshing.
- The Savory Hits: You get these wonderful, savory pops from the sun-dried tomatoes, briny olives, and tangy feta cheese.
- The Protein: Juicy, tender shrimp make this a truly satisfying, high-protein dinner that keeps you full for hours.
How to Make This Shrimp and Orzo Recipe
Don’t be intimidated by the ingredient list; the process is straightforward and most of it happens in one pot. I’ll walk you through the main beats.
First, you give the shrimp a quick marinade. The secret ingredient here is a touch of baking soda, which helps ensure the shrimp stay plump and tender when you sear them. You’ll cook them just until pink and then set them aside.
In the same pot, you build the flavor base. Sauté the onion, then add the garlic and sun-dried tomatoes. The best part is toasting the dry orzo right in the pot with all those aromatics before adding the broth. This gives the pasta a wonderful, nutty flavor.
You’ll let that simmer until the orzo is tender and has absorbed the liquid. The final step is all about assembly: stir the cooked shrimp, olives, and lemon right back into the pot. Take it off the heat and finish it with that glorious crumble of feta and fresh parsley.
Ailene’s Tips for Orzo Perfection
After making this a few times (and tracking the results!), I’ve found a few things that make this recipe foolproof.
- Don’t Skip the Toasting: Toasting the dry orzo in the oil and aromatics for 3-4 minutes is key. It prevents the pasta from getting mushy and adds a deep, nutty flavor.
- Rinse Those Olives: The recipe note is important! Oil-cured olives (like Kalamata) can be very salty. Giving them a quick rinse helps you control the final seasoning of the dish.
- About the Shrimp: This dish is really best the day it’s made. Cooked shrimp can get a bit tough when reheated, so I recommend enjoying it fresh for the best texture.
- Add Greens: If you want to add even more veg, a few big handfuls of fresh spinach stirred in at the very end (with the feta and parsley) is a fantastic addition. The residual heat will wilt it perfectly.
Sunshine Lemon Orzo with Shrimp & Feta
Ingredients
For the Shrimp & Marinade:
- 2 1/4 pounds large shrimp approx. U26 or larger, peeled and deveined
- 3 tablespoons olive oil
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons crushed red pepper flakes optional
- 3/4 teaspoon fine sea salt
For Cooking the Dish:
- 3 tablespoons olive oil for cooking shrimp
- 6 tablespoons extra-virgin olive oil for orzo base
Aromatics & Vegetables:
- 1 large yellow onion finely chopped (approx. 1 1/2 medium)
- 9 cloves garlic minced
- 1/3 cup oil-packed sun-dried tomatoes drained and roughly chopped
Orzo & Broth:
- 2 1/4 cups orzo pasta approx. 380 g
- 5 1/4 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried oregano
Finishing Touches & Garnish:
- 3/4 cup Kalamata or other oil-cured black olives pitted, rinsed, coarsely chopped
- 1 1/2 tablespoons freshly grated lemon zest approx. 2 lemons
- 4 1/2 tablespoons fresh lemon juice approx. 2 lemons
- 1 1/2 cups crumbled Greek feta cheese
- 3/4 cup fresh flat-leaf parsley chopped
- Freshly ground black pepper to taste
Instructions
Prepare the Shrimp:
- In a medium bowl, combine the peeled and deveined shrimp with 3 tablespoons of olive oil, baking soda, optional crushed red pepper flakes, and fine sea salt. Toss gently to ensure the shrimp are evenly coated. Cover the bowl and allow the shrimp to marinate in the refrigerator for at least 15 minutes.
- Select a wide, heavy-bottomed pot or Dutch oven. Place it over medium-high heat and add 3 tablespoons of olive oil for cooking the shrimp. Once the oil shimmers, introduce the marinated shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes on each side, or just until they turn pink and are nearly cooked through. Transfer the seared shrimp to a clean plate and loosely tent with foil to keep warm.
Create the Orzo Base:
- To the same pot, add the 6 tablespoons of extra virgin olive oil and adjust the heat to medium. When the oil is warm, add the chopped yellow onion and a small pinch of salt (if desired, beyond the salt in other ingredients). Sauté for 6-8 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
- Introduce the dry orzo pasta to the pot. Stir continuously for 3-4 minutes to toast the pasta, coating it well with the oil and aromatics. Mix in the dried oregano.
- Pour in the chicken or vegetable broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, immediately reduce the heat to low, cover the pot securely with a lid, and let it simmer for 13-18 minutes. Stir once or twice during cooking to prevent sticking. Cook until the orzo is al dente and most of the liquid has been absorbed.
Combine and Serve:
- Remove the lid from the pot. Gently stir in the chopped olives, fresh lemon zest, and lemon juice. Add the reserved cooked shrimp and any accumulated juices from their plate into the orzo. Stir carefully to combine all ingredients.
- Take the pot off the heat. Scatter the crumbled feta cheese and chopped fresh parsley over the top. If the dish appears too dry for your liking, you may stir in an additional splash of broth or a drizzle of extra virgin olive oil.
- Taste the dish and adjust seasoning with salt and pepper if necessary, keeping in mind the saltiness of feta and olives. Serve immediately.
Notes
- Olive Salinity: Oil-cured olives can be quite salty. Rinsing them thoroughly under cool water before chopping helps to moderate their saltiness.
- Shrimp Reheating: For the best texture, it's recommended to consume the shrimp on the day they are cooked. While leftovers can be stored in an airtight container in the refrigerator for up to 2 days, shrimp tend to become rubbery when reheated.
- Calories: ~850 kcal
- Protein: ~50 g
- Total Fat: ~46.5 g
- Saturated Fat: ~10.3 g
- Carbohydrates: ~59.4 g
- Fiber: ~4.5 g
- Sugar: ~5.9 g
- Sodium: ~1206 mg
Quick Questions
What kind of shrimp should I use?
I recommend large shrimp (U26 or larger) for this. Since they are a main component, you want a nice, meaty bite. Peeled and deveined save you a lot of prep time!
Can I use a different pasta?
Orzo is ideal because its small, rice-like shape works perfectly for this one-pot absorption method. Using a different shape would require changing the liquid ratios and cooking times significantly, so I’d stick with orzo for this one.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. As mentioned, the shrimp texture is best when fresh, but the flavors of the orzo are still delicious the next day (it can even be good cold, like a pasta salad!).
This is the kind of recipe that proves you don’t have to choose between food that tastes incredible and food that makes you feel great. It’s a win-win, and I hope it becomes a favorite in your home, too.
