Oh, I absolutely love the nights where dinner needs to be on the table fast, but I still want that ‘wow’ factor, you know? It’s the perfect weeknight savior when company unexpectedly shows up or you just burned whatever you planned for dinner earlier. This recipe for Grilled Garlic Butter Shrimp With Lemon Orzo is my absolute go-to when I need serious flavor in under 40 minutes flat. Seriously, the way that bright lemon zing hits the savory garlic butter the second it comes off the fire? Pure heaven!
I first threw this together last summer when my neighbor borrowed a cup of sugar and decided to stay for dinner—I had nothing ready! It felt like magic how quickly the shrimp cooked up perfectly on the grill while the orzo simmered away. It always tastes completely gourmet, even though it’s ridiculously simple. It just proves that big flavor doesn’t require spending hours in the kitchen.
Why You Will Love This Grilled Garlic Butter Shrimp With Lemon Orzo
Honestly, what’s not to love about this dish? It checks every single box for a perfect weeknight meal, but tastes like something you’d order at a nice seaside restaurant. Trust me on this one, you’re going to be making this grilled shrimp recipe over and over again.
- It’s blisteringly fast! Dinner is ready in about 35 minutes total.
- The flavor combination is just irresistible—rich garlic butter meets zesty, bright lemon. Don’t skimp on the fresh lemon juice, please!
- Cleanup is surprisingly minimal since most of the cooking happens right on the grill grates!
- It looks so elegant, people will assume you spent all afternoon prepping this seafood masterpiece.
That combination of herby, garlicky goodness coating perfectly grilled shrimp next to light, tart orzo pasta? Perfection on a plate for real.
Essential Ingredients for Grilled Garlic Butter Shrimp With Lemon Orzo
Okay, gathering your supplies is half the battle, and honestly, this recipe is wonderful because the ingredient list is short but mighty. You don’t need a million things cluttering up your counter. You absolutely need great quality large shrimp—I always grab 1 pound that’s already peeled and deveined because life is too short, right?
The other stars are simple pantry and fridge staples. Make sure your butter is unsalted, because we are controlling the salt content ourselves! Here’s what you’ll need to pull this off successfully:
- 1 pound large shrimp, peeled and deveined – make sure they are thawed completely!
- 4 tablespoons unsalted butter, melted – crucial for the coating.
- 4 cloves garlic, minced – don’t even think about using that jarred stuff for this, please!
- 1 tablespoon fresh lemon juice – seriously, fresh only!
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups water or chicken broth – broth adds a nice depth to the pasta base.
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped – for color and freshness at the end.
- 1 lemon, cut into wedges for serving – everyone needs that extra squeeze at the table.
That’s it! See? Easy shopping list, massive flavor payoff.
Step-by-Step Instructions for Perfect Grilled Garlic Butter Shrimp With Lemon Orzo
This recipe moves fast once you get all your little components ready! I always tell people to get the shrimp marinating first, because that’s where the flavor really soaks in while you handle the pasta. You’ll find that once you get the hang of this, you might want to try making garlic butter steak and shrimp next week!
Remember, the shrimp cooks so fast! My biggest piece of advice? Keep your heat up on the grill, but watch those jewels like a hawk. Overcooked shrimp turns rubbery in a terrifying instant. We want tender and juicy!
Preparing the Garlic Butter Marinade for the Shrimp
In your mixing bowl—the one you used for dumping the shrimp into—combine the melted butter, that gorgeous minced garlic, fresh lemon juice, oregano, salt, and pepper. Now toss in your shrimp and make sure every piece gets completely coated in that fragrant bath. Let it all chill out for just 15 minutes while you start the orzo; that’s enough time for the flavor to cling!
Cooking the Lemon Orzo Base
Grab a small saucepan and bring your 2 cups of water or broth right up to a rolling boil. Drop in the orzo and a pinch of salt. Let it bubble away for about 8 to 10 minutes, or follow the box directions—you want it tender, but not mushy. Once it’s done, drain off any leftover liquid and stir in the olive oil and half of your fresh parsley. Pop the lid back on and keep it warm!
Grilling the Shrimp to Perfection
You need that grill screaming hot—medium-high heat is the sweet spot. If you’re worried about them falling through, thread the marinated shrimp onto skewers first; it makes flipping much easier. Place them on the hot grates and let them cook for only 2 to 3 minutes on the first side. Flip them quickly, and cook for another 2 to 3 minutes until they turn that lovely opaque pink color all the way through. That’s it, pull them off!
Tips for Success When Making Grilled Garlic Butter Shrimp With Lemon Orzo
Listen, I’ve learned a few tricks over the years that make cooking this dish even smoother. First off, if you are using wooden skewers—and I highly recommend them to keep things tidy—you absolutely *must* soak them in water for at least 30 minutes first. If you skip this, they’ll just incinerate on the grill before the shrimp is even close to done! Ask me how I know. Oops!
Also, if the weather is terrible and the grill is a no-go, the broiler or a large skillet works just fine. If you’re using a skillet, make sure that pan is ripping hot before the shrimp hits the bottom. We want a nice sear, not a gentle steam bath!
My favorite pro tip? Size matters. Don’t use tiny salad shrimp here. You want large or jumbo shrimp. They are easier to handle on the grill and they don’t dry out nearly as fast as the smaller ones do. For faster cleanups later, remember that I always like to check out guides like this one I found to make sure my grilling game stays strong!
Ingredient Notes and Substitutions for Grilled Garlic Butter Shrimp With Lemon Orzo
Let’s talk about maximizing flavor here, because even though the ingredients are simple, *which* ingredients you choose makes a huge difference in your final Grilled Garlic Butter Shrimp With Lemon Orzo.
First up: the lemon juice. Please promise me you’re only using freshly squeezed juice! That bottled concentrate just tastes flat and metallic next to the bright flavor we need here. It’s the backbone of the orzo flavor, so make sure that lemon is ripe!
For the shrimp size, large is fantastic, but if you have jumbo shrimp on sale, go for it! Just remember that jumbo shrimp might need 30 seconds less per side on the heat. Also, I always suggest using at least chicken broth instead of plain water for the orzo. It makes the pasta taste infinitely richer, like you spent way more time on it. If you ever need a substitute for other things, you know I love poking around for new ideas, like figuring out how to make heavy cream at home for richer sauces!
Serving Suggestions for Grilled Garlic Butter Shrimp With Lemon Orzo
So, you’ve got this gorgeous plate of shrimp and orzo—what’s next? Since the main dish is packed with yummy garlic butter and bright lemon, you want sides that complement without fighting for attention. I usually reach for something super light and crisp!
A simple green salad tossed with a light vinaigrette is always a winner in my book. It cleanses the palate nicely. If you’re feeling a little fancier, try a cold pasta salad—I recently made this fantastic classic Italian pasta salad that really matched the energy of this meal without stealing the show.
We often pair this with a super dry, crisp white wine, like a Sauvignon Blanc. That clean acidity just sings right alongside the lemon in the orzo. Keep it simple, keep it fresh, and you’ve got a complete, incredible dinner!
Storage and Reheating Instructions for Leftover Grilled Garlic Butter Shrimp With Lemon Orzo
I rarely have leftovers from this dish because we devour it, but when I do, the key is keeping the shrimp and the orzo separate! If you store them together, the shrimp tends to get waterlogged from the leftover pasta liquid, and that beautiful grilled texture totally disappears.
Put your leftover orzo in an airtight container and pop it in the fridge. As for the shrimp? Place those gorgeous guys in a container by themselves. They stay good for about two days, tops. Don’t try to keep them longer; shrimp flavor fades fast!
When you are ready to reheat, do NOT throw the shrimp in the microwave—that’s a one-way ticket to rubbery seafood! Instead, reheat the orzo gently on the stovetop with a tiny splash of chicken broth to bring back its moisture. For the shrimp, just let them sit on the counter for 15 minutes to come to cool room temperature, or toss them quickly in a hot skillet for literally 30 seconds per side. You just want to warm them through, not cook them again!
Frequently Asked Questions About Grilled Garlic Butter Shrimp With Lemon Orzo
You know how it is; sometimes the basics need a quick double-check before you start grilling. I get asked a lot about making this Grilled Garlic Butter Shrimp With Lemon Orzo work perfectly every time, so here are the quick answers to keep your dinner stress-free! I swear, once you master this technique, you’ll be making shrimp bowls all the time, maybe even a fun shrimp fajita bowl!
If you have thoughts about trying different ways to serve this, remember the flavor profile is super flexible, but the cooking steps are where we need to be exact to keep that shrimp from getting tough!
Can I prepare the shrimp marinade ahead of time?
This is a cagey question! You can totally mix the garlic butter marinade up hours ahead of time and keep it sealed tight in the fridge. But—and this is crucial—don’t put the shrimp into the marinade until about 15 minutes before you are ready to grill. That fresh lemon juice is acidic, and if it sits on the shrimp for too long (like, more than 30 minutes), it starts to chemically cook the shrimp, kind of making it tough before it even hits the heat. We want the flavor infusion, not the curing!
What is the best way to prevent the shrimp from sticking to the grill?
Sticking is the bane of grilling season! The best prevention is simple: make sure your grill grates are screaming hot before anything touches them. Right before you put the shrimp on—even if you’ve already cleaned and oiled the grates—take a folded-up paper towel soaked in a high smoke point oil (like canola or vegetable oil) and, using tongs, gently rub the hot grates one last time. This creates a great, temporary non-stick surface. If you use skewers, this is less of an issue, but that final oiling of the grates gives you peace of mind!
Estimated Nutritional Snapshot for Grilled Garlic Butter Shrimp With Lemon Orzo
When you’re planning meals, knowing the rough numbers helps, even if we’re cooking from the heart! Because this dish includes lean protein from the shrimp and simple orzo carbs, it balances out really nicely for a weeknight dinner. Remember, these figures are just an estimate based on the recipe measurements, but they give you a great guideline.
For one serving of this wonderful Grilled Garlic Butter Shrimp With Lemon Orzo, here’s what we are generally looking at:
- Calories: About 380
- Fat: Around 14 grams
- Protein: A whopping 30 grams!
- Carbohydrates: Roughly 35 grams
It’s a satisfying meal that keeps you full without feeling heavy. I love that high protein number; it comes right from those lovely grilled shrimp!
Print
Grilled Garlic Butter Shrimp With Lemon Orzo
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A recipe for grilled shrimp seasoned with garlic butter, served alongside lemon-flavored orzo pasta.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups water or chicken broth
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges for serving
Instructions
- In a medium bowl, combine the melted butter, minced garlic, lemon juice, oregano, salt, and pepper. Add the shrimp and toss to coat. Let the shrimp marinate for 15 minutes.
- Cook the orzo: In a saucepan, bring the water or broth to a boil. Add the orzo and a pinch of salt. Cook according to package directions until tender, about 8-10 minutes. Drain any excess liquid.
- Stir the olive oil and half of the chopped parsley into the cooked orzo. Keep warm.
- Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers, if desired, or place them directly on the grill grates.
- Grill the shrimp for 2-3 minutes per side, until pink and cooked through. Do not overcook.
- Serve the grilled shrimp immediately over the lemon orzo. Garnish with the remaining fresh parsley and serve with lemon wedges.
Notes
- For easy cleanup, soak wooden skewers in water for 30 minutes before using them for the shrimp.
- If you do not have a grill, you can cook the shrimp in a large skillet over medium-high heat until done.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 250
Keywords: grilled shrimp, garlic butter, lemon orzo, seafood pasta, quick dinner