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Lemon Shrimp and Orzo Bowls

These Lemon Shrimp and Orzo Bowls are my go-to Summer meal! Loaded with juicy lemony shrimp, perfectly cooked orzo and fresh garnishes, these are just the BEST. 

Course dinner, Main Course
Cuisine American
Keyword lemon shrimp, shrimp and orzo, shrimp and orzo bowls, shrimp bowls
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Haylie


  • 12 oz. large raw and deveined shrimp (you can use peeled or unpeeled, choice is yours!)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp avocado oil
  • 1/2 of the juice of one large fresh lemon
  • 1/2 tsp salt
  • 10 oz orzo pasta
  • 1/2 pint cherry tomatoes, sliced
  • feta cheese and cilantro to garnish


  1. Begin by cooking the orzo according to box directions. Be sure to NOT overcook it. Once it's done, drain it and set aside for now.

  2. In a medium bowl, add the shrimp along with the garlic powder, onion powder, salt and 1/2 of the juice of one large lemon. Stir to combine.

  3. Heat up your skillet on medium heat and add the avocado oil. Once hot and ready, add the shrimp and cook until pink and opaque - about 1 to 1/2 minutes PER side.

  4. Slice the cherry tomatoes as well as the fresh cilantro.

  5. Add cooked orzo to bowl, followed by shrimp and cherry tomatoes. Garnish with feta cheese and cilantro if desired. Add a fresh squeeze of lemon at the end if needed. Enjoy!

Recipe Notes

You can marinate the shrimp for up to 24 hours in the fridge or cook it right then and there. This meal is good both hot and cold! See blog post for how to store leftovers!