Rhody Recipe: One-Skillet Shrimp and Orzo

Make the most of fresh catches and artisanal olives in this summer seafood dish


Fresh shrimp, buttery shiitake mushrooms, and briny yet fruity kalamata olives get cozy in a flavorful orzo recipe. This one-skillet meal checks off all the boxes: easy to make, healthy, and clean-up is a breeze. To achieve the perfect balance of umami and refreshing seafood notes, only the best ingredients will do, so opt for your local fish market, farmstand, or artisanal corner store for the main ingredients. 


One-Skillet Shrimp and Orzo


2 Tbsp extra virgin olive oil

1 small onion, peeled and chopped

1 zucchini, cubed

1 cup shiitake mushrooms, dirt brushed off and end of stems removed (slice if you prefer 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

1½ cups vegetable or chicken broth

¾ cup uncooked orzo

1 pound raw thawed shrimp, tail on

½ 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



1. Preheat the oven to 400ºF.

2. 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.

3. 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.

4. 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 and pepper to taste, then sprinkle with kalamata olives.

5. 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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