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Lemon- Herb Gulf Shrimp over dilled Orzo

Lemon- Herb Gulf Shrimp over dilled Orzo
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Prep Time:






  • 24 peeled and deveined Jumbo Gulf Shrimp
  • 2 tbsp Dill, freshly chopped
  • 1 cup dry Orzo, cooked per package instructions
  • 1/2 cup Extra-Virgin Olive Oil
  • 2 tbsp Basil, freshly chopped
  • 2 tbsp Thyme, freshly chopped
  • 3/4 cup Lemon Juice
  • 3/4 cup Clam Juice
  • 1 tbsp Lemon zest
  • 2 tbsp Flat leaf Parsley


  1. Mix the dill with cooked orzo; hold on the side until needed.
  2. In a sauté pan over medium-high heat, add the olive oil, herbs and Gulf Shrimp; cook for 1 minute. Add the lemon juice and clam juice; cook until shrimp are done, 2-3 minutes. Turn the heat off and add the lemon zest.
  3. In each individual soup bowl, lay down 1/4 cup of the orzo-dill mixture; spoon the cooked shrimp on top; spoon some of the sauce around.

Compliments of Louisiana Seafood Promotion & Marketing Board