Make a bright lemony shrimp and orzo skillet with zucchini and cherry tomatoes in 40 minutes. Includes complete cooking, doneness, and storage guidance.

Some dinners earn a permanent place in the weeknight rotation because they deliver a little bit of everything: one pan, everyday ingredients, a bright finish, and enough flexibility to use what is already in the crisper. This lemony shrimp and orzo skillet is exactly that kind of meal. Tender orzo cooks in a quick tomato broth while zucchini softens at the edges, and a final shower of parsley and lemon keeps the bowl lively rather than heavy.

For savory backbone, Marion-Kay Dominant One Seasoning brings salt, black pepper, garlic, onion, herbs, and spices in one easy shake. It is especially handy here because it seasons both the shrimp and the vegetables without asking you to measure a row of jars. Taste before adding extra salt: the blend is already seasoned.

Why this skillet works on a busy night

Orzo behaves like a small pasta but cooks much like a risotto shortcut: a brief toast in olive oil gives it a nutty edge, and warm broth is absorbed right in the pan. Use a wide skillet so the grains cook in a shallow, even layer. The zucchini joins midway through so it stays tender instead of disappearing, while the shrimp go in at the very end. That order matters—shrimp cook quickly and turn firm and opaque when done.

Cherry tomatoes are a smart choice because they burst into the sauce without a long simmer. If you only have a chopped ripe tomato, use it; if tomatoes are out of season, a small handful of halved grape tomatoes still gives the dish a fresh pop. Crumbled feta is optional, but its tangy finish pairs beautifully with lemon.

Recipe: Lemony Shrimp and Orzo Skillet with Zucchini

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 servings

Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 1 1/2 teaspoons Marion-Kay Dominant One Seasoning, divided
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups dry orzo
• 3 cups low-sodium chicken or vegetable broth, warmed
• 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
• 1 pint cherry or grape tomatoes, halved
• 1 lemon, zested and juiced
• 1/4 cup chopped flat-leaf parsley
• 1/3 cup crumbled feta, optional

Directions

1. Pat the shrimp dry. Toss with 1 teaspoon Dominant One Seasoning and set aside. Keeping the shrimp dry helps them brown instead of steam.
2. Heat 1 tablespoon olive oil in a wide, deep skillet over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic for 30 seconds, just until fragrant.
3. Add the orzo and stir for 1 minute to coat it in the oil. Pour in the warm broth, scraping the pan, and bring to a gentle simmer. Cook uncovered, stirring every few minutes, for 8 minutes.
4. Stir in zucchini, tomatoes, lemon zest, and the remaining 1/2 teaspoon Dominant One. Simmer until the orzo is tender and the zucchini is crisp-tender, 6 to 8 minutes. If the pan looks dry before the orzo is tender, add a splash of hot water or broth.
5. Meanwhile, heat the remaining tablespoon olive oil in a separate skillet over medium-high heat. Cook shrimp in a single layer for 1 to 2 minutes per side, until opaque and lightly curled. Do not crowd the pan; cook in batches if needed.
6. Fold the shrimp and any pan juices into the orzo. Remove from heat, then stir in 2 tablespoons lemon juice and parsley. Taste and add more lemon juice if you like. Spoon into bowls and finish with feta, if using.

Notes, doneness, and storage

Use an instant-read thermometer if you are unsure: shrimp are safely cooked when the thickest part reaches 145°F. Avoid holding cooked shrimp at room temperature for more than 2 hours (1 hour if the room is above 90°F). Refrigerate leftovers in a shallow covered container within that window for up to 3 days. Reheat gently in a skillet with a splash of broth or water until steaming hot; add a fresh squeeze of lemon after reheating. Freezing is not ideal here because the zucchini and shrimp lose their best texture.

For a meatless variation, leave out the shrimp, use vegetable broth, and stir in a rinsed can of chickpeas with the zucchini. The same timing and bright lemon finish still work beautifully.

Shop This Recipe

Marion-Kay Dominant One Seasoning, 9.25 oz is the practical pantry shortcut in this skillet. Its garlic, onion, pepper, herb, and spice blend layers savory flavor into the shrimp and vegetables with one measured seasoning step. Keep it near the stove for fish, roasted potatoes, vegetables, and simple weeknight sauces.

Set the skillet in the center of the table with extra lemon wedges and a simple green salad, and dinner feels a little more generous without becoming complicated.

Tags

Easy Dinner Kiss the Cook Orzo Recipes Shrimp Recipes Skillet Meals Weeknight Dinners

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