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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Do you think I could make this. Then freeze it and reheat in microwave?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hi,
I am currently out of orzo, can i use basmati rice?
Yes, but cooking time may have to be adjusted as needed.
I do not have orzo right now, can I substitute with basmati rice?
I’ve made this dish several times with a few tweaks. I don’t like peas, so I typically use frozen broccoli and fresh diced zucchini instead. I also use fresh tomato instead of canned because I don’t like the taste of canned diced tomatoes, and I season it heavily with my favorite Greek seasoning. I don’t place it in the oven (my pan is not oven safe), but rather cook it on the stove the entire time. It comes out amazing each time!
I’ve made this a few times and it is EXCELLENT!! Thanks for such a simple yet delicious recipe. 🙂
I made this tonight and it was amazing! The only thing I did different was add salt and pepper with the oregano to the onions, garlic and orzo. I can’t wait to have it for lunch tomorrow.
I think that meal could’ve been excellent but it just really fell flat on flavor maybe two lemons and definitely the sausage and some red pepper and possibly a stronger hard cheese like an Asiago? And I definitely would’ve used fresh tomatoes and not canned (: I cannot quite put my finger on what is missing because the ingredients are Yum .
Lilly, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
But I understand that we all have different taste preferences. That being said, I highly recommend making the appropriate substitutions to suit your taste preferences a little better.
This is absolutely delicious. My husband loved it too, had 2 helpings. I tweaked it for our tastes (and my diet), substituted snow peas for the peas, and chopped fresh basil for the oregano. I’m on Weight Watchers and it’s 11 points. Perfect for dinner and sooooooo satisfying. I’ll make this again and again. Thanks!! It’s yummy.
Made this tonight for my wife, very easy and good flavor. Only difference was I used stock that I had reserved from a seafood boil, which gave it a nice little kick.
Is the pot covered when it is placed in the oven? Or is it left uncovered?
Ann, there is no lid needed here.
Just made this for dinner and it was amazing! Thank you for sharing such a wonderful recipe.
This sounds delicious! Can you suggest how I could add sausage into the recipe? I’m excited to make this!
Sausage would be a great addition. You can add in crumbled sausage or even sliced andouille chicken sausage at the end of cooking time – it’s up to you!
this looks great, however I don’t love tomatoes, but can tolerate. Do you suggest I keep them since they are a main flavor component or substitute with something else like a sauce? I think I will use already-prepared rotisserie chicken instead of shrimp. Add peas and corn. Thoughts?
I recommend keeping the tomatoes as they are one of the main ingredients in this dish. Using a substitution may result in a mediocre outcome.
Hi is the nutritional info for the whole thing?
Zoey, the nutritional info listed is for a single serving.
I just saw this recipe last night and decided to try it. It was pretty easy and really good. My husband is now a fan of “fat rice” aka orzo! We’re not a fan of peas so I substituted spinach but that was the only change I made.Thanks for another wonderful recipe. I’ll be making the zuppa toscana soup (yet again) tonight!
This recipe looks really good. I love shrimp,,,unfortunately my husband doesn’t. What other meat would work in this dish? How much do I need and how should I prepare it?
I have to say,,,I love all your recipes, and can’t wait to see what you post everyday. I am never disappointed. 🙂
You can try substituting chicken for the same amount but you may have to adjust cooking time as needed.
Can you double the recipe and make it in advance?
You should be able to, but without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Want so much to try this recipe, however due to Gluten problem could orzo be replaced
with Quinoa?
Yes, quinoa should work just fine but cooking time may have to be adjusted as needed.
I just finished eating two helpings of this dish for dinner. So good. Definitely adding this recipe into my rotation. Thanks so much for sharing it!
I made this for dinner tonight. I really wanted to love it, but didn’t. It was bland. I followed the recipe – what can I do different ?
Thank you for your feedback. I only share recipes that have been successful and well-tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that we all have different taste preferences. Perhaps this recipe just isn’t your cup of tea.
Maybe add sundried tomato and red pepper flakes? I followed the recipe and it was perfect for us and small children, but I think that would kick it up a bit.
im a picky eater with terrible restrictions for fluid n food, but I made it as per without the salt and it was really tasty. maybe you can add fresh chives n parsley or up the garlic a little, or if you like spicy add in a chili
Chungha…
This sounds like it would be really easy (and tastey) to make. I would like to try it; however, I am wondering if there is a sutiable substitute for the orzo? I’m not sure what orzo is, I’ve never had it. I know… I know… “don’t knock it until you’ve tried it”. Do you think that Mahatma white rice would work?
I think I would like to try this recipe with shrimp AND chicken!
— AMH
Orzo is a variety of pasta shaped like grains of barley or rice. Rice should work just fine but you may have to adjust cooking time as needed.