One skillet is all it takes to make this delicious shrimp and orzo dinner with buttery shiitake mushrooms and rich, sharp kalamata olives! It’s really easy to make, is loaded with incredibly healthy ingredients, and is very filling. Trust me when I say this is one of the best shrimp dinner’s you will ever have!
If you can’t tell, I’m having a little moment with Mediterranean seafood recipes. I mean, at least it’s a delicious moment? Make sure to check out my video for how to make it above the recipe card!
What Does This Shrimp Orzo Recipe Taste Like?
Only all the best ingredients go into this shrimp orzo recipe! Shiitake mushrooms contribute a buttery, umami flavor, which is balanced out by the rich, sharp bite of the kalamata olives.
We use a variety of pantry spices and aromatics like ginger and garlic to flavor the toasty nutty orzo.
And the shrimp…well shrimp are SUPER tasty on their own, so we leave them untouched so we can relish that meaty, sweet shrimp flavor with every bite.
This dish, inspired by paella, is easy enough for a family dinner but also makes a lovely presentation for company, too.
How Do You Make It?
As mentioned, this is a one pot shrimp and orzo recipe, which means it is perfect for a busy weeknight! Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.
All you have to do is:
- Saute the veggies.
- Add the aromatics and spices to the pan, along with tomato paste.
- Pour in the broth (or stock) and orzo.
- Place the shrimp over the top, and sprinkle with olives.
- Bake, then sprinkle with basil. Feel free to squeeze some lemon juice over the top too!
IT’S THAT EASY! And when I tell you the flavors in this Mediterranean shrimp pasta dish will have your mouth watering for more…
The Health Benefits Of This Recipe:
I personally love this Mediterranean shrimp recipe because of how healthy it actually is! As you know, eating seafood at least 2X per week is recommended on a Mediterranean diet, so this is a fantastic meal to incorporate into your weekly dinners!
| Shrimp | Shrimp is a great source of iodine, which is crucial for proper thyroid and brain function. It is also low in calories and high in protein! One 3 ounce serving has about 84 calories and a whopping 20 grams of protein! |
| Shiitake Mushrooms | Shiitake mushrooms contain many of the same amino acids as meat. They are a rich source of selenium, and contain eritadenine, a compound known to reduce cholesterol levels in the blood. |
| Zucchini | Zucchini is rich in vitamin A, which helps support your vision and immune system. It is also high in carotenoid antioxidants, such as lutein, zeaxanthin, and beta-carotene, which help fight free radicals in the body! |
| Ginger & Garlic | Both ginger and garlic have anti-inflammatory benefits. Studies show that garlic and ginger may help reduce markers of oxidative stress, including the highly reactive and damaging compound malondialdehyde. (learn more HERE & HERE) |
| Coriander | Coriander is rich in immune boosting antioxidants. These compounds include terpinene, quercetin, and tocopherols, which may have anticancer, immune-boosting, and neuroprotective effects. (learn more HERE) |
| Paprika | Paprika contains capsaicin, a compound found in peppers that has been shown to have a wide range of health benefits, including having anti-inflammatory properties. |
Ingredient Substitutions
While all of those ingredients are super healthy and delicious, not everyone has access to them. Here are some common substitutions that you can make in this shrimp orzo recipe if you are in a pinch!
| Shiitake Mushrooms | Feel free to substitute these for any variety of mushroom, such as button, cremini, oyster, or sliced portobello . |
| Kalamata Olives | Don’t have a jar of kalamata olives hanging around the pantry? Don’t worry! Any variety of pitted olive will be just as good, such as black olives, manzanilla olives, castelvetrano olives, etc. |
| Shrimp | Okay, I know, its the main ingredient! The star! But technically you can substitute it with scallops, muscles, clams, langostino. But note that the cooking times will vary, and you will still need to cook the skillet meal until the orzo absorbs all of the liquid. |
| Zucchini | You can absolutely substitute the zucchini for another vegetable that is in season where you are, such as summer squash, eggplant, bell pepper, butternut squash, sweet potato (cut into small cubes so they cook along with everything else). |
| Basil | The basil is mostly used as a garnish here, so any green herb will work! Fresh parsley, cilantro. fresh thyme will all suffice, although I truly enjoy the bite of the basil with all of the other flavors. |
If you’re feeling adventurous, feel free to add a splash of white wine prior to pouring in the broth for more flavor and depth.
Ingredients I would Not Substitute:
Try not to substitute it, but if you have to, another variety of paprika like sweet paprika will give a similar effect, without the smokiness (a drop of liquid smoke could counteract this!)
How To Store Leftovers
More Mediterranean Seafood Recipes
Did you make this one pot shrimp recipe? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
One Skillet Shrimp Orzo Recipe
Equipment
- large cast iron skillet
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion, peeled and chopped
- 1 zucchini, stem removed and cut into small cubes
- 1 cup shiitake mushrooms, dirt brushed off and end of stems removed slice if you want smaller pieces of mushroom
- 1/2 tbsp smoked paprika
- 1/2 tbsp coriander
- 1/2 tbsp garlic powder
- 1/2 tsp ginger powder
- 1 inch fresh ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 1 tbsp tomato paste
- 1 1/2 cups vegetable broth can also use chicken broth
- 3/4 cup uncooked orzo
- 1 pound raw thawed shrimp, tail on
- 1/2 cup pitted kalamata olives, sliced in half
- salt and pepper to taste (try to limit salt if broth is not low sodium)
- a pinch of basil, sliced for garnish
Instructions
- Pre-heat the oven to 400 degrees F.Heat olive oil in a large cast iron skillet (or oven safe skillet) over medium-high heat. Saute the onion, zucchini and shiitake mushrooms until the onion is translucent, about 5 minutes.
- Add the minced ginger and garlic, tomato paste and all of the spices to the skillet. Stir well and allow to cook until fragrant, about 60 seconds.
- Pour in the broth and orzo. Mix the orzo well, and try to get every piece submerged in the broth. Place the shrimp over the top of the orzo. Salt/pepper to taste, then sprinkle with kalamata olives.
- Bake for 15-20 minutes, until all of the liquid is absorbed by the orzo and the shrimp are cooked through. Chop up some basil and sprinkle over the top. Serve and enjoy!
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