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Honey-Lime Shrimp Orzo

Posted by Theology of Home on
Honey-Lime Shrimp Orzo

By Emily Malloy

The days progress through May, and cooler days lie further behind us as the calendar charges its way toward summer. It is during this time that we begin to trade comfort food for lighter fare and hot drinks for cold ones. Even the protein we crave changes and seafood becomes more of a staple in the dinner repertoire.

Shrimp is one of the most light, versatile, and lovely of proteins. It has the ability to embrace the flavor and spices it is cooked in to infuse extraordinary tastes into any dish. With each bite of this Honey-Lime Shrimp Orzo, you have the right amount of sweet, tart, and savory. It satisfies without being too heavy. Moreover, it is incredibly easy to throw together.

This is sure to be a favorite dish to return to throughout the summer.

Honey-Lime Shrimp Orzo
Yields: 6-8 servings
Time: 30 minutes


For the orzo: 
1 pound of orzo, cooked according to package instructions
2-3 handfuls of spinach
3 tablespoons of butter, melted
2 tablespoons of lime juice + extra for garnish
1/2 teaspoon smoked paprika
1 tablespoon basil
1 1/2 tablespoons minced garlic
Salt and pepper to taste

For the shrimp:
90-130 small shrimp, deveined and tails removed
2 tablespoons of honey
2 tablespoons of butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper


1. Preheat the oven to 375*F. Toss the shrimp in the honey, butter, salt, and pepper until well coated. Place onto a baking sheet and cook in the oven for 8-10 minutes, or until pink and opaque. 

2. Toss the orzo with the remaining ingredients in a large bowl. Add the shrimp and toss until well-combined. Add any extra lime juice or salt and pepper according to taste preferences! 

3. Serve warm or room temperature and enjoy! 

Printable recipe can be found here

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