If you’re craving a dish that’s bursting with bright, fresh flavors and comes together in under 30 minutes, look no further than this Lemon Herb Roasted Shrimp with Orzo Pilaf. This recipe perfectly balances the zesty tang of lemon with fragrant herbs, tender shrimp, and a comforting orzo pilaf that’s loaded with sautéed veggies and fresh parsley. It’s an ideal weeknight dinner or a light weekend meal that feels special without any fuss.
What You’ll Love About This Recipe
- Bright and Vibrant Flavors: The combination of lemon juice, zest, and herbs makes every bite refreshing and aromatic.
- Quick and Easy: From prep to plate in about 25 minutes — perfect for busy schedules.
- One-Pan Wonder: Roasting the shrimp and cooking the orzo pilaf simultaneously means less cleanup and more time to enjoy.
- Nutritious and Balanced: Protein-packed shrimp with wholesome orzo and veggies provide a well-rounded meal.
- Customizable: Swap the herbs or add your favorite veggies to make it your own.
The Ingredient Lineup
- 1 pound large shrimp, peeled and deveined – The star protein, tender and quick-cooking.
- 2 tablespoons olive oil – For roasting the shrimp and sautéing the orzo base.
- 2 tablespoons fresh lemon juice – Adds a bright citrusy punch.
- 1 teaspoon lemon zest – Intensifies the lemon flavor with its oils.
- 2 cloves garlic, minced – Provides a fragrant, savory depth.
- 1 teaspoon dried oregano – Earthy and slightly peppery herb that complements shrimp beautifully.
- 1 teaspoon dried thyme – Adds subtle, woodsy notes.
- Salt and pepper to taste – Essential seasonings to enhance all flavors.
- 1 cup orzo pasta – A tiny, rice-shaped pasta that cooks quickly and soaks up flavor wonderfully.
- 2 cups chicken broth – Creates a rich cooking liquid for the orzo, boosting flavor.
- 1 small onion, finely chopped – Adds sweetness and texture.
- 1 bell pepper, diced – For color, crunch, and subtle sweetness.
- 1/2 cup fresh parsley, chopped – Brings freshness and a pop of green.
Must-Have Equipment
- Baking sheet: For roasting the shrimp evenly and quickly.
- Medium saucepan: Perfect for cooking the orzo pilaf to tender, flavorful perfection.
- Mixing bowl: To toss shrimp with herbs, lemon, and oil before roasting.
- Sharp knife: To finely chop onion, bell pepper, and parsley.
- Wooden spoon or spatula: For stirring the orzo and sautéed vegetables gently.
The Method for Lemon Herb Roasted Shrimp with Orzo Pilaf
Step 1: Marinate the Shrimp
In a mixing bowl, combine the peeled and deveined shrimp with olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Toss everything together until the shrimp are evenly coated. Set aside to marinate while you prepare the orzo pilaf.
Step 2: Cook the Orzo Pilaf
Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened and fragrant. Add the orzo pasta and stir to coat it with the oil and veggies. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until the orzo is tender and the broth has been absorbed. Stir occasionally to prevent sticking.
Step 3: Roast the Shrimp
While the orzo cooks, preheat your oven to 425°F (220°C). Spread the marinated shrimp in a single layer on a baking sheet. Roast for 6-8 minutes, or until the shrimp turn pink and opaque. Keep a close eye to avoid overcooking.
Step 4: Finish and Serve
Once the orzo is cooked, remove from heat and stir in the chopped fresh parsley for a burst of color and freshness. Plate the orzo pilaf and top with the lemon herb roasted shrimp. Serve immediately with an optional wedge of lemon on the side for extra zing.
In-Season Swaps
- Swap the bell pepper for diced zucchini or asparagus tips in spring and summer.
- Use vegetable broth instead of chicken broth for a lighter base.
- Replace dried oregano and thyme with fresh herbs like basil or dill when available.
- Try substituting shrimp with scallops for a different seafood twist.
Flavor Logic
The magic of this dish lies in the harmony of citrus and herbs, which brighten the natural sweetness of the shrimp. Lemon juice and zest bring acidity and brightness, cutting through the richness of olive oil and chicken broth, while garlic adds warmth. The oregano and thyme contribute earthiness and a hint of Mediterranean flair that complements the orzo’s mild flavor. Fresh parsley at the end refreshes every bite, making it feel light and vibrant.
Save for Later: Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet with a splash of broth or water to prevent drying out.
- The orzo can absorb liquid when stored, so you may want to loosen it with a little olive oil or broth before serving.
- This dish is best enjoyed fresh but can be prepped ahead by cooking the orzo and marinating the shrimp separately.
Ask the Chef
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. Removing excess moisture helps the shrimp roast nicely without steaming.
Is it okay to substitute orzo with rice or quinoa?
Yes, you can swap orzo for rice or quinoa, but cooking times and liquid ratios will differ. For a similar texture, try using couscous or pearl barley as well. Just adjust cooking methods accordingly.
Can I make this recipe vegan or vegetarian?
For a plant-based version, replace shrimp with roasted chickpeas or grilled tofu. Use vegetable broth instead of chicken broth, and you’ll still get a flavorful, satisfying meal.
What’s the best way to get the shrimp extra flavorful?
Marinating the shrimp for at least 15 minutes before roasting allows the lemon and herbs to penetrate. You can also add a pinch of smoked paprika or chili flakes for a subtle kick.
Cook This Next
- Creamy Sundried Tomato Turkey Meatballs Over Orzo – A comforting and rich orzo-based dish with a punch of sundried tomato flavor.
- Creamy Cajun Salmon And Spinach Orzo – This creamy orzo recipe features bold Cajun spices and tender salmon, perfect for seafood lovers.
Wrap-Up
This Lemon Herb Roasted Shrimp with Orzo Pilaf is a celebration of fresh, bright ingredients coming together in a quick and satisfying meal. Whether you’re new to cooking seafood or looking for a reliable, flavorful dinner, this recipe is a winner. The combination of lemon, garlic, and herbs elevates simple shrimp, while the orzo pilaf provides a comforting base with veggies and fresh parsley to round it all out. Perfect for any night of the week, it’s both elegant and approachable.
Give this recipe a try and watch it become a staple in your kitchen repertoire!
Share on Pinterest
Lemon Herb Roasted Shrimp with Orzo Pilaf
Ingredients
Equipment
Method
- In a mixing bowl, combine the peeled and deveined shrimp with olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Toss everything together until the shrimp are evenly coated. Set aside to marinate while you prepare the orzo pilaf.
- Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened and fragrant. Add the orzo pasta and stir to coat it with the oil and veggies. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until the orzo is tender and the broth has been absorbed. Stir occasionally to prevent sticking.
- While the orzo cooks, preheat your oven to 425°F (220°C). Spread the marinated shrimp in a single layer on a baking sheet. Roast for 6-8 minutes, or until the shrimp turn pink and opaque. Keep a close eye to avoid overcooking.
- Once the orzo is cooked, remove from heat and stir in the chopped fresh parsley for a burst of color and freshness. Plate the orzo pilaf and top with the lemon herb roasted shrimp. Serve immediately with an optional wedge of lemon on the side for extra zing.
Notes
- Marinate shrimp for at least 15 minutes to enhance flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently with a splash of broth to keep shrimp moist.
- Swap bell pepper with zucchini or asparagus for seasonal variation.
- Use vegetable broth and plant-based protein for a vegan version.
