lemon-herb Louisiana Shrimp over dilled orzo

Bright, herbed, jumbo Louisiana shrimp on top of dilled orzo, 311.9 calories.


dill, healthy, lemon, Shrimp


  • 72 ea Louisiana Shrimp, 21-25 count, peeled and deveined
  • 8 Tbsp Fresh dill, chopped, divided
  • 4 cups dry Orzo, cooked per package instructions
  • 3/4 cup Extra-virgin olive oil
  • 4 Tbsp Fresh basil, chopped
  • 4 Tbsp Fresh thyme, chopped
  • 3 cups Lemon juice
  • 3 cups Clam juice
  • 4 Tbsp Lemon zest
  • 4 Tbsp Flat leaf parsley


  1. Mix 4 Tbsp. dill with cooked orzo; hold warm until needed.
  2. In a large sauté pan, heat olive oil and add the remaining dill and Louisiana Shrimp; cook for 1 minute. Add lemon juice and clam juice; cook until shrimp is cooked through. Add the lemon zest and remove from heat.
  3. Place ¾ cup of cooked orzo in the center of 12 individual plates or bowls; spoon shrimp and sauce around orzo. Garnish with parsley.