Lemon Shrimp Orzo Skillet (Printable)
A vibrant Mediterranean one-pan dish with tender shrimp, bright lemon, and perfectly cooked orzo ready in 30 minutes.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach
→ Grains & Pasta
06 - 1 cup orzo pasta
→ Liquids & Oils
07 - 2¼ cups low-sodium chicken or vegetable broth
08 - Juice and zest of 1 large lemon
09 - 2 tbsp extra-virgin olive oil
→ Spices & Seasonings
10 - ½ tsp chili flakes (optional)
11 - ½ tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs & Garnish
13 - ¼ cup fresh parsley, chopped
14 - Lemon wedges, to serve
# How To Make:
01 - Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Pat shrimp dry with paper towels, then season lightly with salt, pepper, and smoked paprika. Sauté for 2–3 minutes per side until just pink and opaque. Remove shrimp from the skillet and set aside.
02 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the chopped onion for 2–3 minutes until translucent. Stir in the minced garlic and chili flakes if using, and cook until fragrant, about 30 seconds.
03 - Add the orzo to the skillet and toast for 1–2 minutes, stirring constantly to coat the pasta evenly in the oil and aromatics.
04 - Pour in the broth, lemon juice, and lemon zest. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 7–10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
05 - Stir in the halved cherry tomatoes and baby spinach. Cook for 1–2 minutes until the spinach is wilted and the tomatoes have softened slightly.
06 - Return the seared shrimp to the skillet and gently toss everything together. Cook for 2 more minutes until the shrimp are heated through. Taste and adjust seasoning with salt and pepper as needed.
07 - Remove from heat. Sprinkle generously with chopped fresh parsley and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get all the credit with almost none of the dishes.
- The orzo soaks up lemon and broth until every single bite tastes like summer on the coast.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the pan early and only return them at the very end.
- Stirring the orzo occasionally while it simmers prevents it from sticking to the bottom and burning.
03 -
- Patting shrimp dry is the single most important step for getting a real sear instead of a steam.
- Toasting the orzo for those couple of minutes before adding liquid gives the whole dish a deeper, nuttier flavor that people will notice.