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homemade Lemon Garlic Shrimp (with Greek Orzo) photo

Lemon Garlic Shrimp (with Greek Orzo)

A bright, quick one-pan lemon garlic shrimp served over Greek-style orzo with vegetables, olives, capers, feta and herbs.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Spatula or tongs
  • Measuring cups and spoons
  • Knife and cutting board
  • Bowl
  • Plate

Ingredients
  

  • 1 pound medium shrimp peeled, deveined
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice plus more to taste
  • 4-6 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 1/2 cups uncooked orzo
  • 1/2 red onion chopped
  • 3 1/2 cups low-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh dill or 1 teaspoon dried
  • 1 tablespoon fresh parsley or 1 teaspoon dried
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 2 zucchini halved lengthwise and sliced 1/4-inch thick
  • 1 pint cherry tomatoes halved
  • 1/2 cup kalamata olives pitted and halved
  • 2 tablespoons capers optional
  • 1/4 cup feta
  • 1/4 cup sliced almonds
  • 1/4 cup fresh mint chopped; may substitute basil

Instructions
 

  • Pat the shrimp dry and toss with paprika, chili powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high until sizzling.
  • Add the shrimp in a single layer and cook 2 minutes without moving, until the bottoms are seared.
  • Flip the shrimp, move them to the edges of the pan, add 1 tablespoon lemon juice and the minced garlic to the center, and sauté the garlic 60 seconds.
  • Stir the shrimp with the garlic briefly and cook just until shrimp are opaque and cooked through, about 1 minute more; transfer shrimp and juices to a plate.
  • Wipe the skillet if needed, then melt 1 tablespoon butter with 2 tablespoons olive oil over medium-high heat.
  • Add the orzo and chopped red onion and sauté 3–5 minutes, stirring, until the orzo is lightly toasted and the onion softens.
  • Stir in 3 1/2 cups chicken broth, 1/4 cup lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. If using dried herbs, add them now.
  • Bring to a simmer and cook 6 minutes, then stir in the sliced zucchini and halved tomatoes (and fresh herbs if using fresh), simmering another 2–4 minutes until orzo is al dente.
  • Stir in the olives, capers (if using), feta, sliced almonds and chopped mint until combined.
  • Add the cooked shrimp and any accumulated juices back into the pan, toss to combine, and taste for additional lemon, salt or pepper.

Notes

  • Use low-sodium broth to control salt levels.
  • Trim and slice the zucchini uniformly for even cooking.
  • Remove shrimp tails after cooking if preferred.
  • Fresh herbs brighten the dish but dried can be used when needed.
  • Capers are optional and can be omitted.