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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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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