• Almond and Fig

Shrimp & grilled vegetables lemon Orzo

Updated: Jun 19


For the marinade:

  • 5 cloves garlic, zested

  • Zest and Juice of two lemons

  • 1/4 cup olive oil

  • Salt and pepper

  • red pepper flakes (optional) I added 1/2 tsp

  • Fresh thyme leaves

For the grill:

  • 1 and 1/2 pounds raw shrimp

  • 1 red bell pepper

  • 1 yellow bell pepper

  • orange bell pepper

  • 1 zucchini

  • 1 yellow squash

For the orzo:

  • 16 oz orzo pasta

  • Sauté the orzo in 2 tbls olive oil for 2 minutes until a little toasted

  • Add: 1 teaspoon salt

  • 1 teaspoon pepper

  • a peel of one lemon (yellow part only avoiding the white, I use a veggie peeler for this)

  • 2 garlic cloves smashed

  • continue cooking according to the package

To finish the dish:

  • 1/2 cup a combination of chopped flat-leaf parsley and fresh basil

  • a drizzle of olive oil and a squeeze of lemon juice


Cut up all your veggies. Add all the marinate ingredients and toss the vegetables in. Let it sit for 15-30 to soak in the flavor (optional) Grill the vegetables until charred 1-2 min per side. Set aside.

In the same marinate add your shrimp toss to coat. And grill. When shrimp turns pink it’s done 2–5 minutes depending on the size of your shrimp. Toss your veggies with your cooked orzo. Add parsley and basil leaves. Top it with the shrimp, a squeeze of fresh lemon juice, a drizzle of olive oil over the top and serve.

Best part about this dish:

  • It makes for a killer leftover lunch

  • Can totally be served at room temp

  • Totally versatile: Switch your veggies and meats as you like or according to seasonal ingredients

  • Make it completely vegetarian or vegan


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