Baked Shrimp and Orzo with Chickpeas Lemon and Dill
Bright, tangy, and packed with Mediterranean-inspired flavors, this Baked Shrimp and Orzo with Chickpeas, Lemon, and Dill is the ultimate one-pan dinner for busy weeknights. Tender shrimp are nestled atop a bed of perfectly cooked orzo, chickpeas, and juicy cherry tomatoes, all infused with fragrant garlic, zesty lemon, and a hint of red pepper flakes for a subtle kick. The finishing touch of fresh dill and optional crumbled feta adds an irresistible layer of freshness and creaminess. With just 20 minutes of prep and a quick bake, this versatile dish is as easy as it is delicious. Plus, it's light yet filling—perfect for serving as a satisfying main course or for impressing guests at a dinner party.
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 cup orzo pasta
- 1 15-oz can canned chickpeas (drained and rinsed)
- 3 garlic cloves (minced)
- 1 lemon (zested and juiced)
- 0.25 cup fresh dill (chopped)
- 3 tbsp extra virgin olive oil
- 1.5 cups chicken or vegetable broth
- 1 cup cherry tomatoes (halved)
- 0.25 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup crumbled feta (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the orzo to the skillet and toast for 2-3 minutes, stirring frequently, until the pasta turns lightly golden.
Pour in the chicken or vegetable broth and stir in the chickpeas, cherry tomatoes, salt, black pepper, and crushed red pepper flakes. Bring the mixture to a simmer and cook for 5 minutes, allowing the orzo to absorb some liquid.
While the orzo cooks, toss the shrimp in a bowl with 1 tablespoon of olive oil, a pinch of salt, and half of the lemon zest.
Once the orzo has partially cooked, remove the skillet from the heat. Arrange the seasoned shrimp evenly over the top of the orzo mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the shrimp are pink and opaque and the orzo is tender.
Remove the skillet from the oven and drizzle the dish with the remaining 1 tablespoon of olive oil, the lemon juice, and the rest of the lemon zest.
Sprinkle the chopped dill over the top, and if desired, crumble feta cheese on top for added creaminess and flavor.
Serve warm and enjoy this vibrant, wholesome meal.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 7.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 276 mg | 21% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
