This delicious One-Pot Shrimp Orzo comes together in under 30 minutes! Buttery garlic shrimp in a creamy orzo with tomatoes and capers.
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This easy Shrimp Orzo dish combines all my favourite fresh flavours, cooks in one pot and is ready in about 20 minutes. Needless to say I LOVE IT!! It’s perfect for a quick lunch or dinner and currently on repeat in our house 🙂
Orzo is commonly used in Greek recipes – I grew up eating it on the regular. This small barley-shaped pasta is cooked in the sauce so it absorbs all the yumminess while saving you on washing up.
The starch in orzo lends creaminess to this shrimp recipe without the addition of any cream. If you like risotto then think of this as orzotto!
Mediterranean Shrimp Orzo Grocery List
A Chef’s pan with a lid is ideal for this recipe. I use mine constantly to make one-pot dishes! I kept this recipe quite simple but you can add more vegetables, like peppers or zucchini, if you like.
- Butter
- Onion and garlic
- Fresh tomatoes
- White wine or vermouth
- Orzo
- Salt, pepper, pinch sugar, dried chilli flakes and bay leaf
- Vegetable stock (I used bouillon powder)
- Raw shrimp, thawed if frozen
- Lemon zest
- Capers
- Parsley
HOW TO MAKE SHRIMP ORZO
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Melt the butter in a large pan over high heat. Lower the heat when it is foaming and add the onion. Cook, stirring, until softened.
Add the garlic and continue to cook for a couple of minutes. Stir in the orzo and cook so that it is coated in the butter. Add the seasonings, bay leaf and the wine. Cook until the aroma of the wine disappears and the liquid is absorbed.
Stir in the tomatoes, add the hot stock and bring to a rolling simmer. Lower the heat, cover the pan and cook for about 15 minutes, stirring occasionally.
Add the shrimp and lemon zest and stir to combine. Cover the pan and cook until the shrimp turn pink, a few minutes.
Discard the bay leaf. Stir in the parsley and capers and taste, adjusting the seasoning as needed. Serve immediately!
Recipe Tips
- Brown the butter before adding the onion and orzo to add even more flavour to this already delicious dish!
- Frozen shrimp (prawns) are cheaper and easier to source. Soak them in cold water, rinsing a few times, until they defrost before using.
- This recipe is slimming-friendly if you replace the butter with a low-calorie cooking spray.
You will also enjoy…
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One-Pot Shrimp Orzo
Ingredients
- 2 tbsp butter unsalted
- 1 onion grated or very finely chopped
- 3 garlic cloves minced
- 1 cup (200g) orzo
- 1 tsp salt
- ½ tsp ground black pepper
- pinch sugar
- pinch chilli flakes
- 1 bay leaf
- ¼ cup (60ml) white wine or vermouth
- 3 large tomatoes chopped
- 2 cups (500ml) vegetable stock use bouillon powder or a stock cube
- 1 lb (450g) raw shrimp shelled and deveined
- 1 lemon zest only
- 2 tbsp capers
- 3 tbsp flat leaf parsley finely chopped
Instructions
- Melt the butter in a large pan over high heat. Lower the heat when it is foaming and add the onion. Cook, stirring, until softened.
- Add the garlic and continue to cook for a couple of minutes. Stir in the orzo and cook so that it is coated in the butter. Add the seasonings, bay leaf and the wine. Cook until the aroma of the wine disappears and the liquid is absorbed.
- Stir in the tomatoes, add the hot stock and bring to a rolling simmer. Lower the heat, cover the pan and cook for 12-15 minutes, stirring occasionally. The orzo should be al dente.
- Add the shrimp and lemon zest and stir to combine. Cover the pan and cook until the shrimp turn pink, a few minutes.
- Discard the bay leaf. Stir in the parsley and capers and taste, adjusting the seasoning as needed. Serve immediately!
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