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Grilled Shrimp and Orzo
5 from 21 votes

Grilled Shrimp and Orzo

Grilled Shrimp and Orzo pairs marinated, large shrimp grilled to develop smoky flavor with a bright basil-orange orzo side. The shrimp soak in a mix of olive oil, tomato sauce, and herbs before grilling, complementing the creamy orzo cooked with orange juice, garlic, and Parmesan. Toasted pine nuts add texture, while fresh basil and citrus zest give the dish aromatic freshness.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4
Calories: 626 kcal
Course: Main Course
Cuisine: Mediterranean, Greek

Ingredients

  • 1.5 Pounds Shrimp preferably U16-20 or larger, raw
Marinade
  • ⅓ Cup olive oil
  • ¼ Cup tomato sauce
  • 2 Tablespoons red wine vinegar
  • 2 garlic Minced, cloves
  • 2 Tablespoons basil Chopped
  • 1 teaspoon oregano dried
  • ¼ teaspoon cayenne pepper
Orzo
  • 1 Cup orzo
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 2 garlic Minced, cloves
  • ½ Cup orange juice Juice of 2 oranges
  • ¼ Cup basil Chopped
  • ½ Cup Parmesan Cheese Shredded
  • 2 Tablespoons pine nuts
  • ¼ teaspoon black pepper
  • 2 teaspoons orange rind grated
  • 3 cups chicken broth

Instructions

Prepare the marinade
    Cup of Yum
  1. Combine the marinade ingredients in a bowl or large bag. Add the shrimp and marinate in the refrigerator for 1-2 hours.
Basil-Orange Orzo
  1. Prep your ingredients by finely chopping the basil and mincing the garlic. Zest the oranges until you have about 2 teaspoons or orange rind rest. Next, juice the 2 oranges and remove any seeds.
  2. In a small skillet, toast the pine nuts over medium-high heat, until lightly browned. Don't allow to burn. Remove from the heat and set aside.
  3. Add the chicken broth to a medium sized saucepan and bring to a boil. Add the orzo pasta and cook until tender, typically about 10-12 minutes. Remove from the heat, drain excess liquid and cover.
  4. Heat butter and olive oil in a medium pot and melt over medium heat. Once melted, add the orange zest and cook for 1-2 minutes. Next, add the garlic and sauté for 1-2 minutes, until lightly browned.
  5. Add in the orange juice and bring to a simmer. Simmer for 3 minutes then remove from the heat. Stir in the basil, cooked orzo, parmesan cheese, and toasted pine nuts and mix to combine. Taste and season with salt and pepper as desired.
Grilling the Shrimp
  1. To cook the grilled shrimp. prepare your grill for direct cooking over medium high heat. Grill the shrimp skewers for about 2-3 minutes per side, until opaque. Shrimp should be cooked to an internal temperature of 145 degrees.
Serving
  1. Plate the warm basil-orange orzo and top with the shrimp skewers. Top with additional basil or parmesan, if desired.

Nutrition Information

Calories 626kcal (31%) Carbohydrates 37g (12%) Protein 35g (70%) Fat 37g (57%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 21g (105%) Trans Fat 0.1g (5%) Cholesterol 234mg (78%) Sodium 1917mg (80%) Potassium 492mg (10%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 822IU (16%) Vitamin C 20mg (22%) Calcium 283mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 626

% Daily Value*

Calories 626kcal 31%
Carbohydrates 37g 12%
Protein 35g 70%
Fat 37g 57%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 21g 105%
Trans Fat 0.1g 5%
Cholesterol 234mg 78%
Sodium 1917mg 80%
Potassium 492mg 10%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 822IU 16%
Vitamin C 20mg 22%
Calcium 283mg 28%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.