One Pot Lemon Orzo Shrimp
A super easy one pot meal that the whole family will love – even the orzo gets cooked right in the pot!
Can we talk about how amazing one pot meals are? Years ago, I would never go near a one pot meal with a ten foot pole – I just had this suspicion that a one pot meal had major taste deficiencies. It was just too easy and too good to be true. But now – well, let’s just say that I’m only living off of one pot meals for the rest of my life.
After all, why would you ever want to live in a world where you have dirty up all these dishes when you only need one pot? And this orzo shrimp. Yes, it really comes together in a single pot. Even the uncooked orzo gets cooked right in there!
Plus, you have everything you could possibly need in a hearty meal right in this dish – carbs, veggies, shrimp and tons of flavor. Best of all, it’s completely customizable to add in your favorite veggies. It’s the perfect clean-out-the-fridge meal!
I’m just dying to make this again with andouille sausage, corn, zucchini and a little bit of red pepper flakes for some added spice. The possibilities are endless.
One Pot Lemon Orzo Shrimp
Ingredients
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried oregano
- 8 ounces orzo pasta
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes, drained
- ½ cup frozen peas
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Season shrimp with salt and pepper, to taste; set aside.
- Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes.
- Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan.
- Place into oven and bake until shrimp are cooked through, about 12-14 minutes.
- Serve immediately.
Did you make this recipe?
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This was easy and delicious!!! I used fire roasted tomatoes which added a bit of additional flavor & bite.
Definitely will do this recipe again!!!
Any suggestions or tips for doubling this great recipe.
Question – do you thaw the shrimp first (I bought frozen shrimp)? Do you cook the shrimp first or put it into the pot frozen? I (clearly!) have not cooked shrimp before but would love to learn.
I have made countless recipes from your website. I rated this 5 stars because everything on this site is 5 stars. Thank you!!!
I always thaw the shrimp first. And I just leave it on the stovetop to cook off the shrimp – they only take a few mins to cook, so no need to warm up the oven.
Great recipe, real simple, really good!
Oh and I forgot make it skillet on the stove top. Why heat the oven? Keep it simple and it is yummy,
Honestly I did serve it with hush puppies. Frozen hush puppies. It’s …… Italian …..shrimp…..New Orleans….. it just worked.
Absolutely Delicious! Perfect recipe. Meaning proportions, ease of cooking, simple ingredients. It’s DELICIOUS. As any good cook will do, I made it to my tastes, marinated the shrimp while cooking the onions and garlic, and toasting the orzo. In lemon juice, Old Bay and red pepper. Followed the recipe and remember. Orzo is not rice. It is pasta, cook it like pasta, and enjoy the flavors of the pasta. There is liquid left after cooking per the recipe, and YOU want that. For me, I didn’t cook it coved the whole time, but I can judge good broth. I added a ohhh few table spoons of half and half at the end. Wanted richer broth. This is a recipe that is perfect as is. My family loved it! It is going in our staples, meaning it actually gets a hand written card in my recipe box. It’s that good!
I have wanted to make this dish for weeks. I finally made it today and I don’t know why, but after cooking the pasta it looked more like soup and I only used the chicken broth, no water. I had to drain the pan and it was still soggy.
It tasted good, not great, and I’ll make it again just because the recipe sounds amazing.
We love this recipe. I make the chicken broth one and a half times stronger to give it a little more flavor and it is extra tasty.
Why 2 cups of stock then ½ cup of water. Water doesn’t appear in the ingredients list.
Awesome dish. First few times I made this I used rotele tomatoes which were pretty spicy, but very good and added capers. this time I use regular diced tomatoes and still added capers. I also found using the oven was unnecessary, I finished it on the stove with the lid on.
Have made this two times once with the shrimp and the second time with mild Italian sausage both where absolutely delicious
OMG!! This is delicious. I had all the ingredients except for the green peas so I ran to the store. This is great for quarantine cooking and using what you have in the kitchen. Will be tagging this soon on the gram
My family loved this. I made it exactly as written with one exception. I did not have canned tomatoes on hand. I googled to find the equivalent of fresh tomatoes to a 14.5 oz. can. The equivalent is a pound. So I halved a pound of grape tomatoes and added them instead. Worked well.
This was a very flavourful dish. Simple to make. I would serve this to guests.
This may be a dumb question, but can someone tell me how many cups is 8 ounces of dry orzo? Thank you!
1 cup!
8 0z is half a pound. Orzo typically comes in a 1 lb box. Use half the box.
I’ve made this a few times, and I love it!
I had another orzo recipe that I would use, but ultimately I like this one better. The only change that I make to the recipe is that I use clam juice instead of chicken broth. both are delicious though 🙂
Fabulous and easy quarantine recipe! I sautéed sausages from the meat counter in lieu of shrimp. Kept everything else the same. It’s a keeper and easily adaptable to what’s on hand.
I made this tonight and LOOOOOOVE IT! I did make a few tweaks. I doubled the recipe (quarantine leftovers and I call my husband “The Consumonater”), added the white wine (per another reviewers suggestion) and I quick roasted some chicken breasts in place of the shrimp (using what I have). This is delicious! I plan to make this often, especially this summer. I see asparagus and/or broccoli with this too.
Did you double all ingredients?
This is a solid dish and pretty easy. My partner loved it.
I decided to make this for dinner tonight as I had the ingredients already on hand. I am SO GLAD I did, this was a ~DELICIOUS~ meal! Few recommendations: Use the lemon’s zest. Don’t use 1/2 cup water, use instead a 1/2 cup white wine, chef’s choice. Boil the lemon juice, zest, chicken broth, AND white wine. And when adding in the canned Diced tomatoes, I recommend the “Fire Roasted” variety. Gives this recipe a more flavorful venue.
Laurie, thank you for the suggestion on the wine and zest. I am making this tonight (but using chicken)