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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Oh my! This was very good. Excellent flavor! Will be on the menu in the future.
So easy and delicious
i doubled the recipe and used large shrimp that i cut in half. it was awesome! be careful browning the orzo and have a cup or two extra of chicken broth on hand. don’t be afraid to add a little more garlic as well, and some red pepper flakes…otherwise, all the ingredients portion great!
We loved this. I used 1/2 onion, 1 carrot, 1/2 green pepper and a small zucchini because its what I had in the fridge. I didn’t oven bake the shrimp, I did them on the stove top before preparing and then tossed them on top at the end. Followed directions it was so good, will make again.
Delicious! I poured a little white wine and some seafood seasoning over my shrimp while preparing the pasta. When the pasta was just about cooked I added some fresh cherry tomatoes from my garden, the shrimp with the wine marinade, and the peas. Cooked just a few minutes more to avoid over cooking the shrimp. No oven. The lemon juice at the end added the best flavor. Totally enjoyed this quick dish!
Bleh. Totally uninteresting. Would not bother again. Bland.
Really enjoyed. Cooked from start to finish on stove. I used fire roasted tomato so nothing rally to drain. Added parm cheese at the very end and some at table. Easy one pot meal. Will make again. Even my picky husband ate it. He thought orzo was rice.lol
The recipe was very easy to follow for someone like me that does not know how to cook very well the dish came out amazingly delicious I can’t wait to by your cookbook
This dish is fabulous! We make it at least once a month. Thanks for sharing and by the way, we love every recipe that we have tried of yours.
We love hearing that! Thanks!
Easy to make and really delicious, have made it several times as it’s a great favourite,thankyou.
Holy moly!! I subbed diced green pepper for the peas since that’s what I had on hand, added crushed red pepper flakes and a dash of Old Bay, and this was an unbelievably great meal! Will be making this again!
This dish was wonderful. Very easy to make. I think next time I am going to add just a little hot pepper flakes to give it a little heat. Thank you for posting such a delicious recipe. I recommend everyone try it.
Is the Orzo pasta originally added dry or already cooked?
It’s added dry.
Absolutely delicious! And so easy!
I forgot to ask when you do put cups in the recipes can you put at the side like how many ounces things are or how many mls/litres they are? that would be a great help to us in the uk.
I made this for lunch there and it was amazing, im not a tomato based fan but this has the right balance of everything. im trying more n more of your recipes there just so damn tasty and right up my street 🙂
Any issues with the orzo sticking to the pot as it cooks (either in the oven or on the stove top)?
Not at all. 🙂
in litres/ml how much is 2 cups of broth? iv never used cups for measuring and we will all have diferent sizes of cup.
2 cups = 473.176 mL.
This was really good! I used water instead of chicken broth because I’m a pescetarian, so I needed to add salt. I decided to cook shrimp separately so I skipped the oven part and cooked everything on the stove, but I bet it would be even better in the oven.
Happy you liked it!
OMG! Damn delicious, this recipe is damn delicious. I enjoyed every flavorable bite. So fresh and light – perfect for summer Thank you! Now I just need to find you other recipes :).
Please keep trying more! We love it!
Just made this and it was delicious. I added some yellow squash for color and to bulk up the veggies. Could definitely see adding mushrooms and maybe using feta instead of parmesan.
Squash sounds great with this!