Real Recipes From Real Home Cooks ®

roasted shrimp & orzo

(1 rating)
Recipe by
Mary Schrum
Blowing Rock, NC

This is a staple during the Spring and Summer months in my home. It is an easy meal to put together and requires no side dish. Fresh shrimp is best but most are probably like me do not live near the ocean so frozen is fine, be sure to thaw. Also, after roasting shrimp you might be like me and never go back to boiling again, roasting gives it this wonderful rich flavor. Hope you enjoy this is much as I and my friends do.

(1 rating)
yield 8 serving(s)
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For roasted shrimp & orzo

  • kosher or sea salt
  • good olive oil
  • 8 oz
    orzo pasta, uncooked (i use whole wheat)
  • 3/4 c
    lemon juice, fresh
  • 1/2 c
    good olive oil
  • black pepper, freshly ground
  • 2 lb
    shrimp, peeled and deveined (16-18 count) if frozen, thaw
  • 2 bunch
    scallions, white and green part (1 to 11/2 cups)
  • 1 - 1 1/2 c
    fresh dill, chopped
  • 1
    hothouse cucumber, unpeeled, seeded and medium-diced
  • 8 oz
    good feta cheese, crumbled

How To Make roasted shrimp & orzo

  • 1
    Preheat oven to 500 degrees
  • 2
    Fill large pot with water add about 1 tablespoon of salt and a splash of olive oil, bring to boil. Add orzo and simmer 9-11 minutes, stirring occasionally, cook to al dente. While pasta is cooking whisk together lemon juice with 1/2 cup of olive oil, 2 teaspoon salt and 1/2 teaspoon freshly ground pepper. Drain pasta and put in your large serving bowl, pour mixture over hot pasta and stir well.
  • 3
    Place shrimp on sheet pan, drizzle with olive oil and sprinkle with salt and pepper, toss to combine and spread out to single layer. Roast for 4-6 minutes, until cooked through, pink. Do not overcook. Add shrimp to orzo and toss. Let cool 5 minutes. Then add scallions, dill, cucumber, 2 teaspoon salt, 1 teaspoon pepper, toss well. Cool another 10 minutes and add feta. Let sit at room temperature for an hour before serving. If you refrigerate it, bring back to room temperature and taste again for seasoning. You usually have to add some fresh dill again.