Name: Roasted Shrimp and Orzo
Prep time: PT-491045H23M23S
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean‑Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 1 ½ cups orzo pasta; 2 tbsp olive oil (plus more for drizzling); 2 cloves garlic, minced; Juice and zest of 1 lemon; 1 cup cherry tomatoes, halved (optional); ¼ cup fresh parsley, chopped; ¼ cup fresh dill or basil, chopped (optional); Salt and black pepper, to taste; ¼ tsp red pepper flakes (optional, for heat); ½ cup crumbled feta cheese (optional, for topping)

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Roasted Shrimp and Orzo is one of those bright, fresh meals that feels light yet satisfying. Juicy shrimp are roasted to perfection and tossed with tender orzo pasta, fresh herbs, and a punchy lemon dressing. It’s a flavorful, easy-to-make dish that works beautifully for weeknight dinners or casual entertaining. Whether I serve it warm or chilled, it always feels like a complete, refreshing meal in a bowl.

Why You’ll Love This Recipe

I love how quickly this dish comes together with minimal fuss. Roasting the shrimp brings out a natural sweetness and gives them just the right texture. Combined with orzo and a simple blend of olive oil, lemon, and herbs, it becomes a dish that’s both light and deeply flavorful. It’s also easy to customize—I can add feta, veggies, or even turn it into a cold pasta salad. Plus, the cleanup is minimal, which makes it even better for busy days. Roasted Shrimp and Orzo

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large shrimp (peeled and deveined)
Orzo pasta
Olive oil
Garlic (minced)
Lemon juice and zest
Cherry tomatoes (halved, optional)
Fresh parsley (chopped)
Fresh dill or basil (optional)
Salt
Black pepper
Red pepper flakes (optional, for a bit of heat)
Crumbled feta (optional, for topping)

Directions

I start by preheating the oven to 400°F.
I toss the shrimp with olive oil, garlic, salt, pepper, and a pinch of red pepper flakes if I want some heat.
I spread the shrimp in a single layer on a baking sheet and roast for about 8–10 minutes, until they’re pink and just cooked through.
Meanwhile, I cook the orzo according to package directions in salted water, then drain and transfer it to a large bowl.
While the orzo is still warm, I stir in olive oil, lemon juice, and lemon zest.
I gently fold in the roasted shrimp, fresh herbs, and cherry tomatoes if I’m using them.
I season to taste and top with crumbled feta just before serving.

Servings and timing

This recipe serves about 4 people. It takes 10–15 minutes to prep and 15 minutes to cook, so the whole dish comes together in around 30 minutes.

Variations

Sometimes I turn this into a Mediterranean-inspired salad by chilling the orzo and shrimp and adding olives, cucumbers, and more herbs. For a creamier version, I stir in a spoonful of Greek yogurt or a bit of crumbled goat cheese. I’ve also swapped orzo for couscous or quinoa depending on what I have in the pantry. Adding arugula or spinach at the end gives it a fresh, peppery bite too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. This dish is great cold, like a pasta salad, but I can also reheat it gently on the stovetop or in the microwave—just be careful not to overcook the shrimp when reheating. If it dries out a bit, I stir in a drizzle of olive oil or a squeeze of lemon before serving again. Roasted Shrimp and Orzo

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp all the time. I just thaw them in cold water and pat them dry before seasoning and roasting.

What is orzo, and can I substitute it?

Orzo is a small, rice-shaped pasta. I love its texture, but I’ve also used couscous, quinoa, or even small shells as substitutes with great results.

Can I make this dish ahead of time?

Absolutely. I often prep the orzo and roast the shrimp in advance, then toss everything together just before serving. It’s great served warm, room temp, or cold.

How do I keep the shrimp from overcooking?

I roast them quickly at high heat and take them out as soon as they turn pink and firm—usually around 8–10 minutes. Overcooking makes them rubbery, so I keep a close eye.

Is this recipe good for meal prep?

Yes. It holds up well in the fridge and tastes great chilled, making it perfect for lunches or a quick dinner throughout the week.

Conclusion

Roasted Shrimp and Orzo is a fresh, vibrant dish that’s easy to make and full of flavor. I keep coming back to it because it feels effortless but always delivers. Whether I enjoy it warm right out of the oven or chilled the next day, it’s a perfect balance of textures and flavors—light, satisfying, and incredibly versatile.