Description
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 190mg
