Lemon Pepper Shrimp & Orzo Bowl

Angela Morris

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This Lemon Pepper Shrimp & Orzo Bowl is a bright and flavorful dish that feels like a burst of sunshine on your plate. Tender shrimp are perfectly seasoned with zesty lemon pepper, then paired with a bed of tender, herby orzo and fresh vegetables. Whether you’re looking for a quick weeknight meal or a light yet satisfying dinner, this bowl delivers big on flavor with minimal effort.

Helpful Tips

• Use fresh lemon juice and zest: Fresh lemon brings a vibrant, citrusy flavor that elevates the entire dish.
• Cook the orzo in broth: Boiling the orzo in chicken or vegetable broth adds extra depth and richness to the base of your bowl.
• Don’t overcook the shrimp: Shrimp cook quickly, so keep an eye on them to ensure they stay tender and juicy instead of rubbery.

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Lemon Pepper Shrimp & Orzo Bowl

This Lemon Pepper Shrimp & Orzo Bowl has perfectly seasoned shrimp with lemon pepper on a bed of tender, herby orzo and fresh vegetables.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 Servings

Calories: 257kcal

Author: Angela Morris

Ingredients

• 1 cup (150 g) orzo
• 2 tablespoons (28 g) butter divided
• 1 1/2 pounds (680 g) shrimp shelled and deveined
• 1 teaspoon (2 g) lemon pepper seasoning
• 1/2 teaspoon (3 g) salt
• 1/2 teaspoon (1 g) paprika
• 1 1/2 tablespoon (15 ml) olive oil divided
• 1 cup (98 g) sugar snap peas
• 3 cloves garlic minced
• 2 lemons juiced and zested
• 1/2 cup (75 g) cherry tomatoes halved
• 1 teaspoon (0.1 g) fresh dill
• 1 teaspoon (2 g) fresh oregano

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Instructions

• Cook the orzo according to the package instructions. Drain out the water and set the pot back on the stove top on low heat. Add 1 tablespoon of the butter and half of the lemon juice. Stir and let sit over low heat while you cook the shrimp.
• Season the shrimp with lemon pepper seasoning, salt, and paprika.
• In a skillet over medium heat, add the oil. Once hot, add the shrimp. Cook for 2-3 minutes, until pink. Remove from the skillet and set aside.
• Add the sugar snap peas to the skillet. Season with salt and pepper to taste. Saute for 3 minutes. Add the garlic and cook for 30 seconds, until fragrant.
• Slice the tomatoes in half and toss them with the remaining 1/2 tablespoon of olive oil, some of the lemon juice, zest, and fresh dill.
• Add the shrimp back to the pan. Add the remaining butter, lemon juice, and zest. Toss everything to coat.
• Serve the shrimp over the orzo with the sugar snap peas and tomatoes. Pour any remaining sauce over the top.

Notes

• Fresh lemon brings a vibrant, citrusy flavor that elevates the entire dish.
• Boiling the orzo in chicken or vegetable broth adds extra depth and richness to the base of your bowl.
• Shrimp cook quickly, so keep an eye on them to ensure they stay tender and juicy instead of rubbery.

Nutrition

Calories: 257kcal | Carbohydrates: 37g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 343mg | Potassium: 281mg | Fiber: 4g | Sugar: 4g | Vitamin A: 682IU | Vitamin C: 48mg | Calcium: 52mg | Iron: 2mg

Angela Morris

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.