Grilled Oregano Shrimp with Lemony Dill Orzo

seafood
Grilled Oregano Shrimp with Lemony Dill Orzo

Simple and fresh ingredients give delicious flavor to this grilled shrimp and orzo dish, which comes together in under 30 minutes. Topped with feta, this easy weeknight dish will become a new staple for you and/or your family.

Grilled Oregano Shrimp with Lemony Dill Orzo

Ever since the temperatures warmed up, I’ve been using my grill more and more. I’m not a diehard grill-er, so when it’s snowing, raining, and cold, I’m not out there grilling! I’m a fair weather fan of the grill, I guess!

Alas, we’re approaching prime grill season, and I’m grilling everything! I’m starting off with shrimp, a food that I’ve learned many of you are nervous of cooking/overcooking/undercooking. Shrimp is so easy to cook and it’s so quick, which is why I love it for quick dinners!

Grilled Oregano Shrimp with Lemony Dill Orzo

To properly cook shrimp, always remember: C for cooked and O for overcooked. If your shrimp start to really curl and get stiff and almost close (like an O), you’ve gone too far – immediately remove them from the grill to save them! I like to cook them until just C shaped and opaque.

Now, this orzo. It’s lemony, salty, and herby, thanks to lots of lemon juice, freshly chopped dill, and salt and pepper. If you like a little spice, add a sprinkle of red pepper flakes at the end! The feta is sprinkled at the very end and slightly softens and warms over the hot shrimp. It’s delightful, and gives a salty final taste to the dish.

Grilled Oregano Shrimp with Lemony Dill Orzo

Seriously, if anything just make this orzo and serve it under your favorite protein – a grilled chicken, a salmon, or even some tofu steaks! And I love squeezing the fresh lemon over at the end – don’t skip that step!

Recipe

Grilled Oregano Shrimp with Lemony Dill Orzo

Servings: 4 people

Ingredients

  • 1 ½ cups dry orzo
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons chopped dill
  • salt and pepper
  • 1.5 pounds shrimp, de-shelled and cleaned medium to large
  • olive oil to drizzle
  • 1 teaspoon dried oregano
  • ¼ cup crumbled feta cheese
  • 4 lemon wedges to serve

Instructions

  • Preheat a grill to 450 degrees.
  • While grill preheats, cook the orzo according to package directions. Also, in a large bowl, whisk together the olive oil, lemon juice, lemon zest, and dill. Season with salt and pepper. Set aside.
  • Place shrimp in a medium bowl and drizzle with olive oil.Season with oregano, salt, and pepper, and toss well to coat. Place the shrimp on metal skewers or on a grill sheet. Once grill is ready, grill for 2 to 3 minutes on each side or until shrimp are pink and opaque.
  • Place the orzo in the bowl with the prepared dill dressing and toss to combine. Divide onto plates and top evenly with shrimp. Sprinkle with feta and serve with lemon wedges.

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2 comments

Anonymous says:
looks a lot like Ina’s recipe

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