Lemon Pepper Shrimp and Orzo comes together in one skillet for an easy, streamlined weeknight dinner. Light, yet super flavorful, and sure to become a family favorite.

This single skillet meal is everything I want in a spring dinner. Quick-cooking orzo, succulent shrimp, veggies, and a fresh lemon-y finish.

The starchy grains make it creamy, while the double installment of lemon adds layers of brightness. And because it comes together in one skillet, this meal is fantastic for weeknight dinners.

Much like my this Harissa Shrimp and Feta Orzo Skillet, shrimp + orzo are the perfect dinner pairing. They’re both quick-cooking and versatile enough to take on any flavor profile you throw their way.

And if you love easy orzo dishes, try my Zucchini Orzo Salad next!

How to Make Lemon Pepper Shrimp and Orzo

If you’re not familiar with orzo, it’s a type of short-cut pasta that resembles a grain of rice. Because of its petite size, orzo cooks in lightning speed, which makes it a great alternative to rice for a fast weeknight dinner.

Additionally, this type of grain seems to be a universal favorite among adults and kiddos. If you happen to find whole-grain orzo, even better for slipping in some extra B-vitamins and fiber. 

The Ingredients

• Shrimp: Look for shrimp that are already peeled and deveined (or at least deveined and easy peel). Also, many are surprised to find out that the best shrimp are often in the freezer case. Usually what’s behind the seafood case was previously frozen anyway, so you can often get a better deal by purchasing frozen, and thawing on your own.
• Shallots: I prefer the delicate onion-y flavor of shallots for this dish, however you can also use yellow or sweet onion.
• Garlic: Fresh garlic create the aromatic backbone of this dish. I like to use at least 4 cloves, however feel free to add more or less depending on your preference. 
• Butter: Mixing butter with olive oil helps prevent the butter from burning while you’re sautéing the shrimp. I also love the extra richness it adds.
• Orzo: Look for orzo in the pasta aisle of any well-stocked grocery store. To make this dish gluten free, either use a gluten free small-cut pasta or rice.
• Broth: Vegetable broth adds extra flavor, however you can also use water in a pinch.
• Veggies: To slip in some extra nutrients and a pop of color, add spinach or asparagus.
• Lemon: You need the zest and juice of 1 whole lemon for this recipe. You can also slice and caramelize an additional lemon for aesthetics.
• Pepper: One whole teaspoon of freshly cracked black pepper adds zippy spice to cut through the lemon-butter combo.

The Directions

Step 1: Sauté shrimp. Season shrimp with 1/2 tsp. salt and 1/4 tsp. black pepper. Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium heat.

Add shrimp; cook 3 minutes, flip, and cook 1 more minute, until opaque. Transfer to a plate and cover to keep warm.

Step 2: Sauté shallots and garlic in remaining butter and olive oil. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.

Step 3: Add broth, salt, and pepper; bring mixture to a boil. Reduce to a simmer and cook for 10 to 12 minutes, uncovered, until orzo is al dente and most liquid is absorbed.

Step 4: Stir in veggies during the final 3 minutes of orzo cooking. Lastly, Stir in lemon zest and juice.

Nestle shrimp back into skillet and garnish with fresh parsley.

Recipe FAQs

More Shrimp Skillet Recipes to Try:

If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!

Lastly, follow along on Facebook and Pinterest for the latest recipe updates.