You know those nights when you want something delicious but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with this shrimp and broccoli lemon orzo. It’s become my go-to weeknight lifesaver, ready in about 25 minutes flat, but packed with so much bright, fresh flavor you’d swear it took way longer. The lemon zest makes everything pop, the shrimp cooks in minutes, and that tender orzo soaks up all the garlicky goodness. Trust me, this dish tastes way fancier than the effort required!
Why You’ll Love This Shrimp and Broccoli Lemon Orzo
This dish checks all the boxes for me. First, it’s ridiculously quick; we’re talking dinner on the table before takeout could even arrive. But more importantly, that zesty lemon combined with garlicky shrimp and tender broccoli creates this magical flavor combo that makes me feel like I’m eating at a fancy seaside café.
The orzo soaks up all those bright flavors while keeping everything light. And here’s my favorite part: it’s one of those rare meals that feels indulgent but is actually pretty darn healthy. You get lean protein from the shrimp, nutrients from the broccoli, and just enough carbs to satisfy without weighing you down.
I make this at least twice a month because it’s the perfect solution when I want something special but don’t have special amounts of time or energy. Plus, my kids actually eat the broccoli without complaining, that’s practically a miracle in my house!
Ingredients for Shrimp and Broccoli Lemon Orzo
Let me tell you about the simple but mighty ingredients that make this dish sing. You probably have most of these in your kitchen already! The star players:
- 1 lb shrimp, peeled and deveined: Get the big ones, they’re juicier and harder to overcook
- 2 cups broccoli florets: Cut them small, so they cook fast and evenly
- 1 cup orzo pasta: That tiny rice-shaped pasta that cooks in minutes
- 2 tbsp olive oil: My trusty extra virgin for that perfect sauté
- 2 cloves garlic, minced: Fresh is best here, none of that jarred stuff!
- 1 lemon, juiced and zested: The zest is where the magic happens, don’t skip it
- 1/2 tsp salt: I use kosher for more even seasoning
- 1/4 tsp black pepper: Freshly ground makes all the difference
- 1/4 cup grated parmesan cheese: The good stuff that melts into creamy pockets
- 2 tbsp chopped fresh parsley: Brightens everything up at the end
See? Nothing fancy, just fresh ingredients treated right. Pro tip: zest your lemon before juicing it, way easier that way!
How to Make Shrimp and Broccoli Lemon Orzo
Okay, let’s get cooking! This comes together so fast you’ll want everything prepped and ready to go before you turn on the stove. Here’s exactly how I make it:
- Cook the orzo: Boil it according to package directions (usually about 8 minutes), but make sure to salt that water well! Drain it and set aside, but here’s my secret: save about 1/2 cup of that starchy pasta water. We might need it later.
- Sizzle the garlic: Heat your olive oil in a large skillet over medium. Add the minced garlic and let it cook just until fragrant, about 30 seconds. Don’t let it brown or it’ll turn bitter!
- Cook the shrimp: Add your shrimp in a single layer (crowd them and they’ll steam instead of sear). Cook about 2 minutes per side until they turn pink and opaque. Scoop them out onto a plate; they’ll finish cooking later.
- Wilt the broccoli: Same skillet, toss in those broccoli florets. Cook them about 3 minutes until bright green and tender-crisp. I like to add a splash of water and cover briefly to speed this up.
- Bring it all together: Return the shrimp and orzo to the skillet. Stir in lemon juice, zest, salt, and pepper. If it looks dry, add splashes of that reserved pasta water until it’s perfectly saucy.
- The finishing touches: Off heat, sprinkle with parmesan and parsley. The residual heat will melt the cheese into little pockets of deliciousness.
Tips for Perfect Shrimp and Broccoli Lemon Orzo
Three game-changing tips from my kitchen disasters: 1) Don’t overcrowd the shrimp; cook in batches if needed. 2) Fresh lemon zest makes ALL the difference (skip the bottled juice!). 3) That starchy pasta water? Liquid gold for adjusting consistency without diluting flavor.
Variations for Shrimp and Broccoli Lemon Orzo
One of my favorite things about this recipe is how easily it adapts to whatever I’ve got in the fridge! Swap shrimp for chicken (just cook it through first), or try cauliflower instead of broccoli for a different veggie twist. Not feeling orzo? Quinoa makes a fantastic gluten-free alternative that soaks up all that lemony goodness just as well. The basic formula stays the same: protein + veg + small starch + bright citrus = dinner magic!
Serving Suggestions for Shrimp and Broccoli Lemon Orzo
This dish shines all on its own, but here’s how I love to round out the meal: a crisp green salad with lemon vinaigrette (double the citrus!), warm crusty bread for mopping up every last bit of sauce, and a glass of chilled pinot grigio that echoes those bright flavors. For heartier appetites, I’ll sometimes add a simple caprese salad with summer tomatoes and fresh mozzarella; the creaminess plays so nicely with the tangy orzo. If you are looking for more great dinner ideas, check out what Family Tastes has to offer.
Storage and Reheating Instructions
This shrimp and broccoli lemon orzo keeps beautifully for quick lunches! Store it airtight in the fridge for up to 3 days. When reheating, add a splash of water to revive that perfect saucy texture. The orzo tends to soak up moisture overnight. I often make extra on purpose because it tastes just as bright and delicious the next day! If you enjoy quick weeknight meals, you might also like this garlic butter shrimp pasta recipe.
Nutritional Information for Shrimp and Broccoli Lemon Orzo
Nutrition varies based on ingredients and brands, but here’s the general scoop per serving: about 350 calories, 25g protein, and 3g fiber. Not bad for something this delicious! (Remember, these numbers are estimates; your mileage may vary depending on exact ingredients.)
Frequently Asked Questions
Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or under cold running water. Pat them really dry before cooking so they sear properly instead of steaming. I actually keep a bag in my freezer for last-minute orzo emergencies. For more seafood inspiration, consider this shrimp and asparagus lemon pasta.
How do I zest a lemon without a zester? No fancy tools needed! Use the fine side of a box grater; just watch your knuckles. Or take a vegetable peeler to get strips of zest, then finely chop them. Whatever you do, avoid the bitter white pith underneath!
Can I make this ahead? You bet! Prep everything up to the final assembly, then refrigerate separately. When ready, just reheat the components together with a splash of water or broth to loosen them up. The lemon flavor actually gets better after a few hours!
If you are looking for another quick seafood option, this shrimp lemon ricotta spaghetti is fantastic.
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25-Minute Shrimp and Broccoli Lemon Orzo: Zesty Bliss
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and flavorful dish combining shrimp, broccoli, and orzo pasta with a bright lemon finish.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Cook orzo according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds.
- Add shrimp and cook for 2 minutes per side until pink.
- Add broccoli florets and cook for 3 minutes until tender.
- Stir in cooked orzo, lemon juice, zest, salt, and pepper.
- Sprinkle with parmesan cheese and parsley before serving.
Notes
- Use fresh lemon juice for best flavor.
- Adjust salt and pepper to taste.
- Can substitute shrimp with chicken if preferred.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg