This Lemon Pepper Shrimp And Orzo Bowl is my kind of fast and fancy. It comes together in one pan, tastes incredible, and feels special enough for date night. Oh, and did I mention it's ready in just 30 minutes?
Jump to:
Why This Recipe Stands Out
This Lemon Pepper Shrimp is my favorite way to get a fresh, citrusy dinner on the table fast. Here’s why it never disappoints:
- Bright Lemon Flavor: The lemon zest and juice soak into the shrimp and orzo, making every bite pop.
- Crispy Capers for a Salty Punch: Frying the capers makes them crunchy, adding little bursts of briny flavor. It’s a small step that reminds me of adding Kalamata olives in my Marinated Mushroom Pasta Salad, where briny notes balance the dish.
- Quick-Cooking Orzo: Toasted orzo cooks up in under 10 minutes and soaks up all the lemon and garlic.
- Tender, Juicy Shrimp: A quick skillet sear keeps the shrimp tender while giving them a light crust. It’s the same fast approach I use in my 10-Minute Cajun Shrimp, which is another favorite when I want dinner in a hurry.
- Ready in 30 Minutes: This meal comes together so quickly, which makes it perfect for busy weeknights. I pair it with simple greens like in my Sautéed Swiss Chard Salad for a complete plate.
Key Ingredients
- Jumbo Shrimp – Plump and tender, shrimp soak up the lemony seasoning and cook quickly to a juicy, slightly caramelized finish.
- Lemon Pepper Seasoning – Bright and zesty, this blend delivers citrusy sharpness and a peppery kick that defines the shrimp’s flavor.
- Capers – Briny and tangy, crispy capers add bursts of salty crunch that contrast beautifully with the tender shrimp.
- Lemon Zest & Juice – Fresh zest and juice bring vibrant citrus flavor that lifts the whole dish and ties the shrimp and orzo together.
- Garlic – Used in both the shrimp and the orzo, garlic adds savory depth and aromatic warmth throughout the dish.
- Orzo – Light and tender, orzo absorbs the garlicky lemon sauce, creating a bright, comforting base for the shrimp.
- Olive Oil & Butter – Olive oil crisps the capers and toasts the orzo, while butter enriches the shrimp with silky, savory flavor.
- Parsley – Fresh and clean, chopped parsley finishes the dish with a pop of color and a burst of herbal brightness.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Shrimp Options: Jumbo shrimp give a meaty bite, but medium shrimp or even scallops can be used. Just watch the cooking time to keep them tender.
- Seasoning Swap: Lemon pepper adds a citrusy kick, but a mix of black pepper, fresh lemon zest, and a pinch of crushed red pepper works well if you don’t have it.
- Grain Alternatives: Orzo makes this dish hearty, but you can use couscous, rice, or even quinoa. Adjust the liquid and cooking time based on the grain.
- Herb Choices: Parsley adds freshness, but fresh basil, dill, or chives can bring a different herbal note.
How to Make Lemon Pepper Shrimp
Step 1: Heat olive oil in a small saucepan over medium heat. Add capers and cook for 3–5 minutes until crispy. Transfer to a paper towel-lined plate.
Step 2: Melt butter in a skillet. Add shrimp and season with lemon pepper, garlic powder, and salt.
Step 3: Cook shrimp for 2 minutes per side, then add lemon zest and cook 30 seconds more. Transfer shrimp to a bowl.
Step 4: In the same skillet, heat 1 tablespoon olive oil. Add garlic and sauté for 30 seconds.
Step 5: Stir in orzo and toast for 2 minutes.
Step 6: Add water and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 8–10 minutes, stirring occasionally, until tender.
Step 7: Stir in lemon zest and juice.
Step 8: Fold in cooked shrimp and crispy capers. Garnish with parsley and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Lemon Pepper Shrimp
Light Salads
- A Microgreens Salad is a fresh, crisp contrast to the warm lemon pepper shrimp and orzo bowls. It keeps the plate feeling light and ties into the citrus notes of the dish.
- You could also serve it with a simple Dandelion Salad or Radicchio Salad. This balances the buttery orzo without overwhelming the shrimp.
Mediterranean-Inspired Sides
- Marinated olives or artichoke hearts are great on the side, offering briny bites that echo the crispy capers in the shrimp.
- A small plate of roasted green beans and cherry tomatoes adds juicy sweetness that complements the lemony pasta.
Frequently Asked Questions
Yes, just make sure to thaw them completely in the fridge and pat them dry before cooking. This helps them sear properly and prevents the dish from getting watery.
No, you can swap orzo for another small pasta like couscous, rice, or even quinoa. Just adjust the cooking time and liquid according to the package instructions
Crisping the capers in oil makes them salty and crunchy, adding a fun texture and burst of flavor that pairs perfectly with the tender shrimp and creamy orzo.
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of water or broth to keep the orzo from drying out.
More Recipes You'll Enjoy
- Shrimp Pasta Salad - This Shrimp Pasta Salad is the ultimate summer side - tangy, crunchy, and perfect for picnics, potlucks, and easy make-ahead meals.
- Dill Shrimp - This Dill Shrimp recipe is incredibly tender, juicy, and full of flavor. It's a quick and easy recipe that's perfect for a weeknight meal.
- Seared Cod with Tomato-Caper Sauce - Seared to a flaky perfection and served with a tangy tomato-caper sauce over mashed potatoes or rice, this cod recipe makes an easy and delicious weeknight meal.
- Baked Sea Bass - Using only 7 simple ingredients, this dish delivers a tender, melt-in-your-mouth sea bass that will have everyone asking for seconds.
Recipe
Lemon Pepper Shrimp
Ingredients
For Shrimp and Capers:
- 2 tablespoon olive oil
- 2 tablespoons capers drained and patted dry
- 1 tablespoon butter
- 12 oz jumbo shrimp peeled and deveined
- 1 ½ teaspoon lemon pepper seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Heat olive oil in a small saucepan and add capers. Cook them, stirring occasionally until they crisp up, about 3-5 minutes. Transfer the capers to a paper towel-lined plate.
- Melt butter in a medium skillet over medium heat. Add shrimp. Sprinkle it with lemon pepper seasoning, garlic powder, and salt.
- Cook for 2 minutes per side until shrimp is browned and cooked through. Add lemon zest and cook for 30 more seconds. Remove shrimp to a bowl and set aside.
- In the same pan, heat 1 tablespoon of olive oil. Add garlic and saute for 30 seconds.
- Add orzo and toast it for 2 minutes.
- Add water and salt.
- Bring orzo to a boil, then reduce to a simmer, cover, and cook for 8-10 minutes, stirring occasionally, until orzo absorbs all water and is tender.
- Stir in lemon zest and juice.
- Fold in cooked shrimp and crispy capers and serve immediately, garnished with parsley.
Notes
- Pat the shrimp dry before seasoning. This helps them sear nicely in the skillet and develop a bit of golden color.
- Toast the orzo in olive oil before adding water. This brings out a slightly nutty flavor that makes the whole dish more interesting.
- Cook the capers until they’re crispy. It adds a delightful salty crunch that contrasts with the tender shrimp and creamy orzo.
- Use freshly grated lemon zest for the brightest citrus flavor. Stir some into the shrimp and save a little for finishing the orzo.
- Add the garlic just before sautéing the orzo so it doesn’t burn. This keeps its flavor mild and fragrant.
- Don’t skip stirring the orzo as it cooks. It helps prevent sticking and ensures it cooks evenly throughout.
- Taste the orzo after adding lemon juice and adjust with more if you like extra tang. A squeeze right before serving also wakes up the flavors.
- Fold the shrimp and crispy capers in gently at the end to keep the shrimp tender and the capers from losing their crunch.
- Sprinkle fresh parsley on top right before serving. It adds a pop of color and a fresh note that ties everything together.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Leave a Reply