Last Updated on May 19, 2026 by Carrie Korem, FNTP
Shrimp Scampi with Orzo is one of my favorite gluten-free spring dinners! It’s full of bright lemony flavor and is a one-pot gluten-free dinner that the entire family will love.
How to Make Shrimp Scampi with Orzo
First you will marinate the shrimp with garlic, chili, olive oil, lemon zest and lemon juice for about an hour.
Then, you’ll toast the orzo in some butter, pour in the stock and let it simmer until al dente. Next you add the shrimp and let it cook and then top with lemon juice and parsley.
The shrimp can be put in the marinade the morning before, so you can whip up this dinner in under 30 minutes!
Ingredients
Wild shrimp, shelled and deveined
Garlic
Chili flakes
Olive oil
Lemon
Unsalted butter
Gluten-free orzo
Dry white wine (you can substitute with chicken stock)
Chicken broth or meat stock
Celtic sea salt
Parsley
What Kind of Shrimp is Best
I prefer to purchase wild shrimp and fresh or frozen works well. Frozen shrimp is such a good choice because it’s frozen right after it’s caught. Oftentimes, frozen tastes more fresh and is a better option if you don’t live near the coast. After it’s thawed, I peel and devein each piece.
The best gluten-free pasta
My favorite gluten-free pasta is made by Jovial. They soak the rice for 48 hours before they make the pasta. This reduces the phytic acid and makes it much easier to digest. They also use a bronze die to shape the pasta. Most pasta companies use dies made of Teflon which leaches plastics and endocrine disruptors into the pasta. Traditional bronze dies are a much healthier option!
What to Serve with Shrimp Scampi with Orzo
Caesar salad
Green Beans with Prosciutto
Gooey Mozzarella Bread
Citrus Caprese Salad
Shrimp Scampi with Orzo (gluten-free)
- Prep Time: 75
- Cook Time: 25
- Total Time: 1 hour 40 minutes
- Yield: Serves 4
- Category: Dinner, Lunch, Main Dish
- Diet: Gluten-Free
- 1 pound wild shrimp, shelled and deveined
- 4 cloves garlic, minced
- 1/8 teaspoon chili flakes
- 2 tablespoons olive oil
- Zest of 1 lemon
- 1 Tablespoon lemon juice
For the Orzo
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 cup gluten-free orzo (I used Jovial)
- 1/2 cup dry white wine – I used a Pinot Grigio (you can substitute with broth)
- 2 1/2 cups chicken broth or meat stock
- 1 teaspoon Celtic sea salt
- 2 tablespoons lemon juice
- 1/4 cup parsley, chopped
Instructions
Place the shrimp, garlic, chili, olive oil, lemon zest and lemon juice in a medium bowl. Toss to combine, cover and place in the fridge for 1 hour to marinate.
Heat the butter and olive oil in a large sauce pan that has a lid over medium heat until butter is melted. Add the orzo to the pan and stir occasionally for 2 minutes to slightly toast the orzo. Stir in the wine and then the stock and sea salt. Lower the heat to simmer, put the lid on the pan and cook for 12 minutes, until orzo is al dente.
Remove the lid, and using a pair of tongs, place each piece of shrimp in the orzo and nestle each piece in so it’s down in the orzo. Put the lid back on and cook for 3 minutes. Remove the lid and flip each piece of shrimp. Cook for another 2 minutes, until shrimp are cooked through. Squeeze the lemon juice over the orzo mixture and sprinkle with parsley. Serve.
