Lemon Dijon Shrimp Orzo Bowl with Lemon Feta Yogurt Sauce Recipe
A vibrant and flavorful Lemon Dijon Shrimp Orzo Bowl topped with a creamy Lemon Feta Yogurt Sauce. This Mediterranean-inspired dish combines succulent shrimp marinated in tangy lemon and Dijon mustard, served over tender orzo pasta with fresh vegetables and a zesty, protein-rich sauce for a balanced and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Searing, blending, assembling
- Cuisine: Mediterranean
- Diet: Low Salt
Ingredients
Scale
Lemon Dijon Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 1 tsp lemon zest
- 2 garlic cloves, minced
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Lemon Feta Yogurt Sauce
- ½ cup feta cheese, crumbled
- ½ cup full-fat Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove roasted garlic
- 1–2 tbsp water (to thin for drizzling)
Orzo Bowl
- 2 cups cooked orzo pasta
- 1 cup baby spinach or arugula
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Prepare the Lemon Dijon Shrimp: In a bowl, combine olive oil, Dijon mustard, lemon juice, lemon zest, minced garlic, paprika, salt, and black pepper to create a flavorful marinade. Toss the peeled and deveined shrimp in this mixture ensuring they are well coated. Let the shrimp marinate for 10–15 minutes to absorb all the bright and tangy flavors.
- Cook the Shrimp: Heat a skillet over medium-high heat until hot. Place the marinated shrimp in the skillet and sear each side for 2–3 minutes or until the shrimp turn pink and opaque. Remove shrimp from heat and set aside.
- Prepare the Lemon Feta Yogurt Sauce: In a blender or food processor, combine crumbled feta cheese, full-fat Greek yogurt, olive oil, lemon juice, lemon zest, and a clove of roasted garlic. Blend until smooth and creamy, adding 1 to 2 tablespoons of water to achieve a pourable consistency suitable for drizzling over the bowl.
- Assemble the Orzo Bowl: In a large bowl, toss cooked orzo with baby spinach or arugula, halved cherry tomatoes, diced cucumber, and chopped parsley. Season the mixture with salt and pepper to taste for enhanced flavor.
- Serve: Divide the orzo salad between two bowls, top each with the cooked lemon Dijon shrimp, and generously drizzle the lemon feta yogurt sauce over the top. Garnish with extra parsley or a lemon wedge if desired and serve immediately to enjoy the fresh, zesty flavors.
Notes
- Ensure shrimp are not overcooked to maintain a tender texture.
- Roasted garlic adds a milder, sweeter flavor compared to raw garlic in the sauce.
- Use gluten-free orzo alternative if gluten sensitivity is a concern.
- Can be served warm or at room temperature.
- Adjust water in the sauce for desired thickness.
Nutrition
- Serving Size: 1 bowl (half recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 190 mg
Keywords: lemon shrimp, Dijon mustard shrimp, orzo bowl, feta yogurt sauce, Mediterranean recipe, quick shrimp dinner, healthy shrimp recipe