Lemon-Herb Shrimp and Orzo (Gluten-Free)
This is a bright one-pot shrimp and orzo with zucchini, capers, lemon, and fresh dill. Ready in 25 minutes with a citrus-forward flavor profile that lets the shrimp shine. Made with Jovial Gluten Free Brown Rice Orzo, this dish has a nutty flavor that eats great as a weeknight dinner or as leftovers cold like a pasta salad or gently reheated.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- 1 lb1 lb1 lb Shrimp, Tail-on, 21-25 count, peeled and deveined
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 111 Zucchini, halved lengthwise and sliced into half-moons
- 111 Yellow Onion, diced
- 4 cloves4 cloves4 cloves Garlic, minced
- 1 cup1 cup1 cup Gluten-Free Orzo Pasta - Jovial Foods
- .25 cup.25 cup.25 cup Capers, drained
- 222 Lemon, small, zested and juiced
- 4 oz4 oz4 oz Feta Cheese, cubed from block
- .25 cup.25 cup.25 cup Dill, Fresh, chopped
- 2 Tbsp2 Tbsp2 Tbsp Parsley, Flat Leaf, chopped
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Pat shrimp dry, season with salt and pepper. Cook for 2 minutes per side until pink and just cooked through. Remove and set aside.
- Reduce heat to medium. Add zucchini to the same pan in a single layer. Cook for 2 to 3 minutes, stirring once, until lightly golden at the edges but still firm. Remove and set aside with the shrimp.
- Add remaining 1 tablespoon olive oil, along with diced onion and cook for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add dry orzo and stir to coat in the oil. Toast for 1 minute, stirring frequently.
- Pour in vegetable stock and add the capers. Stir to combine, cover, and bring to a simmer. Cook for 8 to 9 minutes until orzo is tender and stock is mostly absorbed.
- Stir in lemon zest and lemon juice. Add feta if using. Taste and adjust seasoning with salt and pepper.
- Return the shrimp and zucchini to the pot and toss gently. Cook for 1 to 2 minutes until warmed through. Remove from heat, stir in fresh dill and parsley, and finish with a drizzle of olive oil. Serve immediately.
Notes
- Use paper towels to fully pat dry your shrimp before cooking. You want them to sear, not steam. Do not overcook shrimp, as they will cook when returned to the pot to heat through.
- Sautéing the zucchini separately before building the rest of the dish keeps it from getting mushy. You want a light golden edge and a firm bite, not softened all the way through.
- Capers bring brine and acidity without the heaviness of olives. They simmer with the orzo so they mellow slightly and integrate into the dish, but bring plenty of saltiness alongside the feta. So go easy on adding salt throughout, until you taste.
- Fresh dill and parsley is key. Dried herbs will not give you the same bright, herby finish.
- Leftovers keep in the refrigerator for up to 4 days. This dish is also excellent served cold, similar to an orzo salad.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nightshade Free Nut Free Pescetarian Seafood Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 505 |
| Fat: | 18 g |
| Carbohydrates: | 56 g |
| Protein: | 33 g |
| Cholesterol: | 15 g |
| Sodium: | 557 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Lemon-Herb Shrimp and Orzo (Gluten-Free)”
Leave a Reply
You must be logged in to post a comment.
Love all the ingredients. This one is a must-try for me!