A rich and fragrant Mediterranean-inspired one-pan dish featuring tender shrimp sautéed to golden perfection and folded into a saffron-infused orzo simmered with aromatic vegetables and tomato. The saffron adds a warm, floral complexity while the fresh herbs and lemon brighten every bite.
Why You’ll Love This Recipe
This shrimp and saffron orzo is elegant enough for a dinner party yet simple enough for a weeknight. It combines succulent shrimp with flavorful broth, vibrant saffron, and al dente orzo in a deeply satisfying, saucy base. The dish balances savory, bright, and aromatic notes all in one skillet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 500 g raw shrimp, peeled and deveined
• 2 tbsp olive oil
• ½ tsp salt, plus more for seasoning
• ¼ tsp black pepper
• 1 medium carrot, finely diced (about 100 g)
• 1 stalk celery, finely diced (about 60 g)
• 1 medium onion, finely chopped (about 150 g)
• 3 garlic cloves, minced
• 1 bay leaf
• 300 g kritharaki (orzo)
• 1 tsp sugar
• 500 g canned crushed tomatoes
• 1 g saffron threads (about ¼ tsp), lightly crushed
• 1 L homemade shrimp stock or seafood/vegetable stock
• Zest of 1 lemon
• Juice of 1 lemon (about 2 tbsp)
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped green part of spring onion
• Extra olive oil and lemon slices for serving
Directions
Prepare the shrimp: Pat the shrimp dry and place in a bowl. Add 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper; toss to coat evenly.
Heat a large frying pan over medium heat. Add the seasoned shrimp and sauté for 2–3 minutes until golden. Work in batches if needed. Transfer cooked shrimp to a bowl and set aside.
In the same pan, add the diced carrot, celery, and onion. Sauté with 4–5 tbsp olive oil over medium heat until vegetables soften and begin to caramelize.
Add minced garlic and a bay leaf; cook for another minute until fragrant.
Stir in the orzo and sugar, coating the pasta in the oil and vegetables. Cook for 2–3 minutes, stirring constantly.
Pour in the stock, crushed tomatoes, and saffron. Stir well and season with salt and pepper to taste.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 15–20 minutes until the orzo is cooked and most of the liquid is absorbed.
Remove the pan from the heat. Fold in the sautéed shrimp, chopped parsley, and spring onion.
Add lemon zest and juice; stir gently to combine all flavors.
Serve warm with additional olive oil, a sprinkle of black pepper, and lemon slices on the side.
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended due to texture changes in orzo.
• Reheating: Warm gently on the stovetop with a splash of water or stock to loosen the sauce, or microwave in short intervals until heated through.
FAQs
What type of orzo should I use?
Choose kritharaki or orzo pasta made from durum wheat for the best texture; brown rice or gluten-free orzo will also work but may alter cooking time.
Can I use frozen shrimp?
Yes, thaw frozen shrimp completely before cooking and pat dry so they sauté properly without excess moisture.
Is saffron necessary?
Saffron adds unique aroma and color, but you can substitute with a pinch of turmeric for color and a bit of paprika for mild flavor.
Can I make this without seafood stock?
Yes, use vegetable stock or water with a bouillon cube; homemade shrimp stock adds the richest flavor.
How do I clean saffron threads?
Lightly crush saffron threads between your fingers before adding to help release their color and aroma.
Can I add other vegetables?
Yes, diced bell peppers or zucchini can be added when sautéing the base vegetables.
Is this dish spicy?
No, it’s mild. Add a pinch of chili flakes if you prefer heat.
Can I prepare this ahead?
Prepare the stock and sauté the base vegetables ahead of time; finish cooking the orzo and shrimp just before serving.
What side dishes go well with this?
Serve with a simple green salad, crusty bread, or lemon roasted vegetables to complement the flavors.
Can I use white wine in this recipe?
A splash of dry white wine can be added when sautéing the vegetables for extra depth, but adjust the stock quantity accordingly.
Conclusion
This shrimp and saffron orzo is a delightful fusion of Mediterranean flavors that’s both comforting and elegant. With tender shrimp, aromatic saffron, and a rich tomato-vegetable base, it’s a satisfying meal ideal for family dinners or entertaining guests. The bright citrus and fresh herbs bring freshness to every bite, making this dish a new favorite in your recipe collection.
A Mediterranean-inspired one-pan dish with tender shrimp, saffron-infused orzo, aromatic vegetables, and tomato. Rich, fragrant, and brightened with lemon and herbs—perfect for both elegant entertaining and weeknight comfort.
Ingredients
500 g raw shrimp, peeled and deveined
2 tbsp olive oil
½ tsp salt, plus more for seasoning
¼ tsp black pepper
1 medium carrot, finely diced (about 100 g)
1 stalk celery, finely diced (about 60 g)
1 medium onion, finely chopped (about 150 g)
3 garlic cloves, minced
1 bay leaf
300 g kritharaki (orzo)
1 tsp sugar
500 g canned crushed tomatoes
1 g saffron threads (about ¼ tsp), lightly crushed
1 L homemade shrimp stock or seafood/vegetable stock
Zest of 1 lemon
Juice of 1 lemon (about 2 tbsp)
2 tbsp chopped fresh parsley
2 tbsp chopped green part of spring onion
Extra olive oil and lemon slices for serving
Instructions
Pat the shrimp dry and place in a bowl. Add 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper; toss to coat.
Heat a large frying pan over medium heat. Add shrimp and sauté for 2–3 minutes until golden. Cook in batches if needed. Transfer to a bowl and set aside.
In the same pan, add diced carrot, celery, and onion. Sauté with 4–5 tbsp olive oil over medium heat until vegetables soften and begin to caramelize.
Add minced garlic and bay leaf; cook for another minute until fragrant.
Stir in the orzo and sugar, coating the pasta. Cook for 2–3 minutes, stirring constantly.
Pour in stock, crushed tomatoes, and saffron. Stir and season with salt and pepper to taste.
Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until orzo is cooked and most liquid is absorbed.
Remove from heat. Fold in shrimp, parsley, and spring onion.
Add lemon zest and juice; stir gently to combine flavors.
Serve warm with a drizzle of olive oil, black pepper, and lemon slices.
Notes
Use kritharaki or durum wheat orzo for the best texture.
Thaw frozen shrimp completely and pat dry before cooking.
Substitute saffron with turmeric and paprika for color and mild flavor.
Add diced bell pepper or zucchini for extra vegetables.
A splash of white wine can enhance flavor when sautéing vegetables.
