Lemon Orzo with Shrimp and Tomatoes

For those looking to conquer the weeknight dinner rush or the lunchtime hustle, our Lemon Shrimp and Orzo is a meal prep champion! Prepare a batch on the weekend, and enjoy flavorful lunches or quick dinners throughout the week. The shrimp’s citrusy kick and the orzo’s hearty texture make for a winning combination that stands the test of time in the fridge. Say goodbye to uninspiring lunches – embrace the convenience and deliciousness of this recipe, ensuring your midday meals are as satisfying as they are easy to prepare.

Lemon Orzo with Shrimp and Tomatoes

What does orzo taste like?

Orzo is a tiny rice-shaped noodle that blends the best of both the pasta and rice worlds. Orzo has a mild, slightly nutty flavor that serves as a versatile canvas for various dishes. Whether paired with rich sauces or used in salads, orzo’s taste adapts seamlessly to diverse culinary creations.

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How is orzo different from pasta?

It isn’t, really—orzo is just a very short kind of pasta! Unlike traditional long strands or shapes, orzo is petite and easily mistaken for rice at first glance. Orzo is a superb choice for soups, pasta salads, and Mediterranean-inspired dishes.

Lemon Orzo with Shrimp and Tomatoes

What ingredients do I need for this lemon shrimp and orzo recipe?

To make this dish, you’ll need:

  • Orzo
  • Raw shrimp (peeled and deveined)
  • Extra virgin olive oil
  • Lemons
  • Green onions
  • Fresh dill
  • Fresh parsley
  • Cherry tomatoes
  • Crumbled feta cheese
  • Salt and black pepper

What should I serve with shrimp and orzo? 

The beauty of this shrimp orzo dish is that it can be a complete meal on its own—it’s got grains, veggies, and protein, all in one bowl. That’s why it makes for an excellent weeknight dinner! But if you want to ensure you have leftovers for packed lunches tomorrow, try serving it with an easy vegetable side dish, like steamed asparaguskale Caesar salad, or roasted green beans.

Lemon Orzo with Shrimp and Tomatoes

Is this shrimp and orzo good for meal prep?

Like most cold pasta salad recipes, this is a great dish for food prepping. The flavor just gets better and better the longer it rests, and it holds up well in the fridge and being tossed around in a food storage container on your commute to work. It’s also incredibly healthy—and a great balance of all kinds of yummy nutrients to fuel your body.

This recipe also makes a nice and hefty amount, perfect for doling out into lunches all week long (if it will last that long—it’s definitely one of those dishes that you sneak into the kitchen in the middle of night and take a spoonful of because you can’t stop thinking about it—not that I’d know or anything).

How do you store the leftovers?

Keep any leftover shrimp orzo in an airtight container in the fridge for 3-4 days. If you choose to make this vegetarian and skip the shrimp, the leftovers will be good for up to five days.

Lemon Orzo with Shrimp and Tomatoes

Lemon Orzo with Shrimp and Tomatoes

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Savor the zest of our Lemon Shrimp and Orzo!  Quick, easy, and undeniably delicious, this recipe combines succulent shrimp with tender orzo and juicy tomatoes.


  • 1 pound orzo (whole wheat, if possible, I like this brand)
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 cup extra virgin olive oil, divided
  • Zest and juice of 2 lemons
  • 8 green onions, sliced thinly
  • 1/4 cup minced fresh dill
  • 1/4 cup minced fresh parsley
  • 1 1/2 cup halved cherry tomatoes (quarter if they're large)
  • 1/2 cup crumbled feta
  • Salt and black pepper, to taste


  1. Boil the orzo according to package directions (including both the recommended oil and salt), drain well, and rinse under cold water. Place in a large mixing bowl, and set aside.
  2. Preheat oven to 425°F. Place the shrimp in one layer on a baking sheet. Drizzle with a tablespoon of olive oil, and sprinkle with salt and pepper. Roast in preheated oven for 4-6 minutes, or until the shrimp are pink and opaque. Remove from oven, and add shrimp to the orzo.
  3. Add the lemon zest, green onions, dill, parsley, tomatoes, and feta to the orzo. Stir to combine.
  4. Whisk together the lemon juice and remaining olive oil. Drizzle over the orzo mixture, and toss well to coat. Season with salt and pepper, to taste.
  5. Serve immediately warm, or let chill for at least an hour before serving cold.


Leave out the shrimp and you have a nice, vegetarian pasta salad side dish. Drop the feta, too, and you've got a vegan option.

Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 345Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 80mgSodium: 471mgCarbohydrates: 35gFiber: 3gSugar: 7gProtein: 14g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Cassie- I am a first time visitor to your blog. Discovered it when I googled on Facebook for a personal trainer and the gym website had recipes on it….
    I am an avid reader and have enjoyed sitting here getting to know you. I love that your relaxed style of life transfers to your writing! Can’t wait to try these recipes (the lunches will save my health!) I find that planning is best for me but not knowing what is reasonable/doable has allowed me to not do anything!

  2. This is without a doubt the nicest summer pasta I’ve had (it’s summer here in Australia). All the flavours pop, and I had the leftovers for lunch the following day. What a burst of sunshine in my mouth! Sooooo good!

  3. I am right there with ya about eating seasonally. I refuse to eat watermelon in January! lol surprisingly, I found some perfect strawberries at Costco this weekend..

    Can’t wait to make this, though. I’ll definitely be adding the feta!! Yum!

  4. I love that the introduction to this post is all about tomatoes being out of season. I was putting off reading this post for that very reason! “I can’t make this — tomatoes won’t be available until June!” But it does look delicious, so I’m definitely saving it for another day.

    On a related note, are you aware of any brand that’s making whole wheat orzo? It seems like the whole wheat trend is so limited to certain shapes of pasta and I wish that wasn’t the case. Just wondering!