I love that it is totally make-ahead and can be served at room temperature. My sister served it with roasted asparagus and I usually do too, or it’s great with a green salad.
Print
Roasted Shrimp with Orzo
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Summery roasted shrimp tossed with lemon-bright orzo pasta and fresh herbs. A simple, satisfying weeknight meal.
Ingredients
- extra virgin olive oil
- salt and pepper
- 1/2 pounds (227 g) orzo pasta
- 1/4 cups (60 ml) lemon juice
- 1 pounds (454 g) shrimp, peeled and deveined
- 1/2 cups (118 ml) minced green onions
- 1/2 cups (118 ml) minced dill
- 1/2 cups (118 ml) chopped flat leaf parsley
- 1/2 large hothouse cucumber, medium diced
- 1/4 cups (60 ml) red onion small diced
- 1 cups (237 ml) crumbled feta cheese
Instructions
- Preheat oven to 400°F (204°C).
- Fill a large pot with water, bring to a boil. Add orzo and cook according to package directions, stirring occasionally. Strain pasta and pour into a large bowl.
- Whisk together lemon juice and ¼ cup of olive oil. Pour over the hot pasta and stir well. Season with salt and pepper.
- Place shrimp on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 5-6 minutes at 400°F (204°C) until cooked through.
- Add shrimp, green onions, dill, parsley, cucumber, and red onion to the orzo and stir well. Season to taste with salt and pepper.
- Add feta and stir carefully.
- Set aside at room temperature to allow flavors to blend. May be made ahead and refrigerated. Allow to come to room temperature before serving.
Notes
- For optimal shrimp roasting, ensure they are evenly spaced on the baking sheet to promote even cooking.
- If fresh herbs are unavailable, substitute 1 teaspoon of dried dill and 1 teaspoon of dried parsley.
- To enhance the lemony flavor, zest half a lemon and add it to the orzo before tossing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
Can I use raw shrimp instead of cooked for this dish?
Yes. Roast raw shrimp alongside the orzo for the last 8-10 minutes, or cook them separately in a hot pan and stir in at the end.
How do I keep orzo from getting mushy?
Cook it until just al dente (usually 1-2 minutes less than the package suggests) since it will continue to absorb liquid and heat after being mixed with the other ingredients. 
What can I add to make this more filling?
Feta cheese, cherry tomatoes, or baby spinach stirred in at the end all bulk up the dish. A handful of olives or artichoke hearts also works well.
Can this be served cold as a pasta salad?
Yes. Let it cool, adjust the seasoning (cold food needs more salt and acid), and add a drizzle of olive oil before serving.
How long does roasted shrimp with orzo keep in the fridge?
Store in an airtight container for up to 3 days. The orzo will absorb more liquid as it sits; add a splash of broth or water when reheating.
