Lemon Shrimp Orzo

Total Time

Prep/Total Time: 30 min.


8 servings

Updated: Nov. 17, 2023
What I love about this recipe is that it's so tasty and it can be eaten hot or cold. If you're allergic to shrimp, it tastes great with chicken too. —Aleni Salcedo, East Elmhurst, New York
Lemon Shrimp Orzo Recipe photo by Taste of Home


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3-1/2 cups reduced-sodium chicken broth
  • 1 pound uncooked whole wheat orzo pasta
  • 1 cup water
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 4 cups fresh arugula
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pitted Greek olives, halved
  • 1-1/2 cups crumbled feta cheese
  • Fresh basil leaves


  1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes.
  2. Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and fresh basil.

Nutrition Facts

1 cup: 367 calories, 11g fat (3g saturated fat), 80mg cholesterol, 808mg sodium, 44g carbohydrate (1g sugars, 10g fiber), 22g protein.