Lemon-Garlic Shrimp over Orzo with Zucchini

Lemon-Garlic Shrimp over Orzo with Zucchini

4 Reviews
From: Diabetic Living Magazine

This light and veggie-packed shrimp and pasta dish makes a special weeknight dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ pounds fresh or frozen large shrimp in shells
  • 2 lemons
  • ¾ cup dried orzo pasta
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ⅛ teaspoon crushed red pepper
  • 2 cups sliced zucchini
  • ¼ cup thinly sliced shallots
  • ¼ teaspoon black pepper
  • 2 tablespoons water
  • 1 teaspoon snipped fresh rosemary
  • 2 tablespoons snipped fresh dill weed


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers. Squeeze ¼ cup juice from 1½ lemons. Set the remaining lemon half aside.
  2. Cook orzo according to package directions, omitting any salt and fat; drain.
  3. In a 10-inch nonstick skillet heat 1 Tbsp. of the oil and the butter over medium-high. Add shrimp, 2 of the garlic cloves, ¼ tsp. of the salt, and the crushed red pepper. Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm.
  4. In skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini, shallots, pepper, and the remaining garlic clove and ¼ tsp. salt. Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally. Add the water, rosemary, and the remaining 2 Tbsp. lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.
  5. Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers. Squeeze juice from the reserved lemon half over mixture.

Nutrition information

  • Serving size: ¾ cup shrimp mixture & ¾ cup orzo mixture
  • Per serving: 355 calories; 11 g fat(3 g sat); 2 g fiber; 30 g carbohydrates; 35 g protein; 147 mcg folate; 246 mg cholesterol; 4 g sugars; 244 IU vitamin A; 21 mg vitamin C; 122 mg calcium; 2 mg iron; 476 mg sodium; 681 mg potassium
  • Nutrition Bonus: Folate (37% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1½ starch, 4 lean meat, 1 fat

Reviews 4

March 03, 2019
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By: Sarah Lombardo
We love to make this meal. It is usually made at least once a week. It does take awhile to cook but it is worth the wait.
January 15, 2019
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By: RaisinHell91
This was delicious, one of the best shrimp dishes I have made, and it was not too difficult. I omitted the lemon zest and substituted fresh basil for the dill. I will definitely make this again but with a full cup of orzo to make it more filling.
July 19, 2018
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Easy to make and very delicious. Highly recommend!
September 19, 2017
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By: cdsgreen
This was excellent. The dish came together very quickly. I didn't have orzo. I substituted brown rice. Rich flavor, lots of lemon and garlic, wonderful aroma. Husband loved it!
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