Gluten Free Lemon Shrimp and Orzo
This Gluten Free Lemon Shrimp and Orzo is full of fresh flavors! It’s made with gluten-free orzo and can easily be made dairy-free.
Nothing says Spring to me like the fresh flavor of lemon! Shrimp is one of my favorite proteins to use, and there’s so much you can do with it. From recipes like my Oven Baked Coconut Shrimp to my Honey Lime Shrimp, there are so many options. But if you’re looking for some classic springtime flavor, this dish is for you! It’s full of nutrients making for a great dinner option.
Make this gluten-free shrimp & orzo for the whole family! With lemon and asparagus, it’s the prefect recipe for spring.
Table of contents
Why you’ll love this recipe
- Fresh flavor profile. Shrimp and lemon give this dish a fresh flavor profile that’s perfect for Spring!
- It’s made in one pan! The orzo, shrimp, and veggies are all conveniently cooked in one large pan.
- Great weeknight meal. This protein and nutrient packed recipe is a great weeknight dinner or meal prep option!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Orzo. I like to use this gluten-free brown rice orzo.
- Chicken broth.
- Shrimp. I like to use this larger shrimp from Costco.
- Asparagus. I recommend slicing into 1” pieces with the thick ends removed
- Lemon.
- Pecorino. This recipe uses pecorino, which is sheep-based. It truly depends on the person, but as someone who is on the moderate side of lactose intolerance, I find myself able to tolerate goat and sheep cheese in moderation with a lactose enzyme like Hilma.
Substitutions and modifications
- Cassava orzo. If you want to make this recipe grain-free, jovial also carries a cassava-based orzo.
- Parmesan. Grated Parmesan would also work well in this recipe in place of pecorino.
- Nutritional yeast. If you want to leave off the cheese but still want a cheesy flavor add a few teaspoons of nutritional yeast to taste!
How to make Gluten Free Lemon Shrimp and Orzo
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Pat the shrimp dry and lightly season with salt and pepper on both sides.
Step two. Heat 1 tbsp of ghee in a pan over medium heat. Add the shrimp to the pan, cook for about 2-3 minutes on each side or until pink and cooked through. Set aside.
Step three. Add another tablespoon of ghee to the pan. Add the onion. Then add garlic and asparagus and saute for another 3-4 minutes. Pour in chicken broth and scrape the bottom of the pan with a wooden spoon to remove burnt bits.
Step four. Add the lemon juice, orzo, and more salt and pepper. Bring the broth to a boil and cover. Reduce to a simmer for 10-12 minutes or until the orzo is cooked through and the broth is reduced.
Step five. Turn off the heat and add the pecorino. Stir well to allow it to melt. Add the cooked shrimp and stir to coat.
Step six. Serve the orzo topped with chopped parsley and lemon slices!
Michelle’s Tips and Tricks 🤓
- Cut your asparagus into smaller pieces. I recommend slicing into 1” pieces with the thick ends removed.
- Use larger shrimp. Since shrimp is the main protein in this dish, you want to use something larger and meatier. I like to use this larger shrimp from Costco which is frozen. Personally, I live in a land locked city so I don’t have tons of fresh options. Fresh is always preferable if it’s available to you!
Recipe FAQs
Yes! You can store this recipe for 2-3 days in the fridge. It’s best to reheat it on the stovetop.
You absolutely can! Artichoke hearts, peas and spinach would all be a great addition.
Contrary to some popular beliefs, orzo is not automatically gluten-free. It’s not a grain, but a pasta shaped like rice. Your average orzo is not gluten-free, but you can buy gluten-free orzo! I use the brand Jovial !
Shrimp and orzo are the perfect pair! The small pasta is similar to rice, so a small protein like shrimp works perfectly with orzo.
Other shrimp dishes to try…
If you tried this Gluten Free Lemon Shrimp and Orzo or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Gluten Free Lemon Shrimp and Orzo
Ingredients
- 1 lb shrimp, peeled and deveined
- Salt and pepper
- 2 tbsp ghee, divided
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 bunch asparagus, sliced into 1” pieces with the thick ends removed
- 2 ½ cup chicken broth
- ¼ cup lemon juice
- 1 cup gluten-free orzo
- ¼ cup pecorino, shredded
- 2 tbsp chopped parsley
- Lemon slices
Instructions
- Pat the shrimp dry and lightly season with salt and pepper on both sides.
- Using a large deep pan, heat 1 tbsp of ghee in a pan over medium heat. Once melted, add the shrimp to the pan (ensuring not to overcrowd the pan and working in batches if needed). Cook for about 2-3 minutes on each side or until pink and cooked through. Set aside on a cover plate to keep warm.
- Add another tablespoon of ghee to the pan. Once melted, add the onion and saute for 2-3 minutes. Add the garlic and asparagus and saute for another 3-4 minutes or until the garlic is fragrant and the asparagus is lightly tender.
- Slowly pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to remove burnt bits. Add the lemon juice, orzo, and more salt and pepper.
- Bring the broth to a boil and cover. Reduce to a simmer, and remove the lid every few minutes to stir. Allow to simmer covered for 10-12 minutes or until the orzo is cooked through and the broth is reduced.
- Remove the lid and stir well to reduce the broth further in needed. Turn off the heat and add the pecorino. Stir well to allow it to melt. Add the cooked shrimp and stir to coat.
- Serve the orzo topped with chopped parsley and lemon slices!
