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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.
Table of Contents
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
Here are some of my shrimp purchasing tips:
Buy Frozen. Since shrimp is flash-frozen promptly after being caught, it’s often better quality (for a better price) than what’s sitting in the seafood case. (Especially if you live in a landlocked state.)
Buying frozen also gives you greater control over the defrosting process, since you can cook them immediately afterwards.
Look for raw (not precooked) shrimp that is deveined and peeled.
Deveining shrimp is a tedious, rather unsettling task, if you ask me! Also, for reference, raw shrimp is always gray-ish white, while cooked shrimp is pink.
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Store: Transfer leftovers to an airtight container and this shrimp orzo recipe will last up to 3 days refrigerated.
Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet with a splash of water or broth to rehydrate the grains.
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!
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One Skillet Lemon Pepper Shrimp and Orzo
Equipment
- 1 large skillet or sauté pan with fitted lid
Ingredients
- 2 Tbsp. butter, divided
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lb. raw peeled and deveined shrimp
- 1 tsp. kosher salt, divided
- 1 tsp. cracked black pepper, divided
- 1/2 cup finely chopped shallots
- 4 garlic cloves, minced
- 1 1/4 cups dry orzo pasta
- 3 cups lower-sodium chicken or vegetable broth
- 3 cups fresh baby spinach (or 8 oz. fresh asparagus, trimmed and sliced into 2-inch long pieces)
- Zest and juice of 1 lemon
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Pat shrimp dry with a paper towel, and season evenly 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. Arrange shrimp in skillet, avoiding any overlap; cook 3 minutes, flip, and cook 1 more minute. Transfer to a plate and cover to keep warm.(Note: cook shrimp in two separate batches if skillet isn't large enough.)
- Add remaining 1 Tbsp. each of butter and olive oil to pan. Add shallots and garlic; cook 2 to 3 minutes, stirring occasionally, until aromatic. Add orzo, stir to coat; cook 1 to 2 minutes, to lightly toast grains.Add broth, remaining 1/2 tsp. salt and 3/4 tsp. cracked black pepper; bring mixture to a boil. Reduce heat, cover, and gently simmer for 10 to 15 minutes, until orzo is al dente and most liquid is absorbed.During the final few minutes, stir in spinach or asparagus. Cover and continue cooking until spinach is wilted (or asparagus is tender with still some bite). Uncover and stir in lemon zest and juice.
- Add shrimp and stir to combine. Garnish with fresh parsley and extra cracked black pepper, if desired.
Notes
- Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat individual portions in the microwave, stopping to stir every 30 seconds, until warmed through. Alternatively, reheat in a skillet with a splash of water or broth to rehydrate the grains.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Love it and so easy to make!
Soooo good and easy
Really delicious and easy. Definitely making again and may even try it with chicken sometime.
I’m so glad the recipe was a hit! Thank you for taking time to leave a review!
Came together quickly after shelling/deveining shrimp. Simple and delicious! Used sliced fresh asparagus. Thank you!
Do you precook the asparagus at all?
Easy to make and delicious. This recipe is a keeper.
I tried today for meal prep.
Simple ingredients and delicious.
Super easy to make if you prep everything in advance. I bought everything exactly as required and it was very delicious! A pretty dish too! Next time I may add chicken and shrimp! 🥳
We love Orzo and shrimp but I’ve never cooked it this way – so easy especially with one pan! I love how the dish is fresh with the lemon and parsley flavors but it also felt creamy in a way (maybe from the broth and the way that it’s cooked?). Will definitely be making this again.
Absolutely stellar. This one is going into my regular repertoire. The spinach adds a splash of color and the lemon zest and juice give this dish a distinct brightness.
I’m so glad you enjoyed this one! Thank you for coming back and leaving a review!
Could you sub farro for the orzo?
Hi Sheila – I haven’t tried but I imagine you can? The farro will likely need longer to cook, though. I imagine close to twice the simmering time plus a little extra liquid.