Protein: Seafood, Shrimp
Origin: European, Greek
Method: Grill, StovetopJump to Recipe
This Mediterranean grilled shrimp recipe is served with a bright and citrusy orzo with basil, orange, parmesan cheese, and pine nuts. This marinated Greek shrimp is the perfect summer shrimp recipe to make on your grill, and the creamy orzo is super easy to make and pairs perfectly with the grilled shrimp. It has quickly become one of our favorite grilled shrimp recipes for summer.
Making the Grilled Greek Shrimp and Mediterranean Orzo
To make the easy shrimp and orzo recipe you will need to prepare a simple marinade, cook the creamy orzo with basil and orange, and grill the shrimp. The entire recipe can be prepared in under an hour, plus some time to allow the shrimp to marinate.
What are the best shrimp for grilling?
We prefer large tail on shrimp for grilling. If you prefer, you can use shell on or completely deshelled shrimp, but we find the tail on strikes a good balance between helping retain some of the juices and flavor in the shrimp, and ease of eating.
When it comes to size for grilled shrimp, U16-20 are the perfect size for grilling although large U10-12 will work well too. Once you get to colossal sized shrimp, we find that there can be a drop of in flavor.
For more of the best shrimp recipes, check out some of our favorites:
- Roasted Chicken and Shrimp Curry Stuffed Coconuts
- Shrimp Mozambique: Spicy Portuguese Shrimp
- Caribbean Fire Shrimp
- Spicy, Bacon Wrapped Shrimp: Bottle Rocket Shrimp
- Cast Iron New Orleans Barbeque Shrimp
Or check out our list of the best seafood recipes to make on your grill or smoker this summer.
Prepare the Greek inspired shrimp marinade
To make the Mediterranean marinade for the grilled shrimp you will need tomato sauce, red wine vinegar, oregano, basil, garlic, cayenne, and olive oil. Combine the marinade ingredients in a bowl or bag and then add the shrimp. Place in the refrigerator and allow the shrimp to marinate for 2-4 hours.
Making the Basil-Orange Orzo
While the shrimp is marinating prepare the basil-orange orzo. To make the creamy orzo with basil and orange you will need 1 cup of orzo, butter, garlic, 2 oranges, fresh basil, pine nuts, parmesan, black pepper, and chicken broth.
We like to use a multicolor orzo pasta but you can use your favorite. You want to use fresh sweet or Italian basil for this recipe. Look for basil leaves that are green and soft. Avoid yellow leaves or leaves that seem too dry. If picking from a live plant, pick the basil from the top of the plant and pinch the leaves off of the stem.
What is orzo?
Orzo is an Italian pasta popular in Mediterranean cuisine. While it may resemble a rice, it is in fact a tiny, short cut pasta, that is typically made with semolina flour.
If you have extra orzo, why not try our Grilled Feta and Orzo Stuffed Branzino.
Prep the ingredients for the Greek grilled shrimp and orzo.
Prep your ingredients by finely chopping the basil and mincing the garlic. Zest the oranges until you have about 2 teaspoons or orange rind rest. Next, juice the 2 oranges and remove any seeds.
In a small skillet, toast the pine nuts over medium-high heat, until lightly browned. Don't allow to burn. Remove from the heat and set aside.
Making the Orzo with Parmesan, Pine Nuts, Basil and Orange
Add the chicken broth to a medium sized saucepan and bring to a boil. Add the orzo pasta and cook until tender, typically about 10-12 minutes.
Heat butter and olive oil in a medium pot or saucepan and melt over medium heat. Once melted, add the orange zest and cook for 1-2 minutes. Next, add the garlic and sauté for 1-2 minutes, until lightly browned.
Add in the orange juice and bring to a simmer. Simmer for 3 minutes then remove from the heat. Stir in the basil, cooked orzo, parmesan cheese, and toasted pine nuts and mix to combine. Taste and season with salt and pepper as desired.
Cover the orzo and keep warm.
Skewer the Marinated Mediterranean Shrimp
While the orzo is cooking, remove the shrimp from the refrigerator and place onto metal of wooden skewers. You should be able to make about 4-5 shrimp skewers depending on the size of the shrimp you used.
Grilling the Greek Shrimp Skewers
To cook the grilled shrimp, prepare your grill for direct cooking over medium high heat. We prefer to cook this grilled shrimp recipe over charcoal or wood, but you can use a gas grill as well. We made this grilled shrimp on a PK grill, but a pellet grill, gas grill, ceramic grill, or Weber grill would also work well.
Grill the Mediterranean shrimp skewers for about 2-3 minutes per side or until the shrimp is opaque and cooked through. When fully cooked the shrimp should be at an internal temperature of about 145 degrees. Try not to overcook the shrimp.
Serving the Greek Grilled Shrimp and Orzo
Serve the grilled Mediterranean shrimp skewers on top of the creamy parmesan and basil orzo. Top with additional grated parmesan and chopped basil.
Looking for more of the best Greek and Mediterranean recipes? Check out this list of our favorites:
- Smoked Beef and Lamb Gyros
- Grilled Chicken Souvlaki- Greek Chicken Skewers
- Smoked Moussaka
- Tzatziki Sauce
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
Grilled Shrimp and Orzo
- BBQ Skewers
- 1.5 Pounds Raw Shrimp preferably U16-20 or larger
- ⅓ Cup Olive Oil
- ¼ Cup Tomato Sauce
- 2 Tablespoons Red Wine Vinegar
- 2 Garlic Cloves Minced
- 2 Tablespoons Basil Chopped
- 1 teaspoon Dried Oregano
- ¼ teaspoon Cayenne Pepper
- 1 Cup Uncooked Orzo
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 Garlic Cloves Minced
- ½ Cup Orange Juice Juice of 2 oranges
- ¼ Cup Basil Chopped
- ½ Cup Parmesan Cheese Shredded
- 2 Tablespoons Pine Nuts
- ¼ teaspoon Black Pepper
- 2 teaspoons Grated Orange Rind
- 3 cups Chicken Broth
Prepare the marinade
- Combine the marinade ingredients in a bowl or large bag. Add the shrimp and marinate in the refrigerator for 2-4 hours.
- Prep your ingredients by finely chopping the basil and mincing the garlic. Zest the oranges until you have about 2 teaspoons or orange rind rest. Next, juice the 2 oranges and remove any seeds.
- In a small skillet, toast the pine nuts over medium-high heat, until lightly browned. Don't allow to burn. Remove from the heat and set aside.
- Add the chicken broth to a medium sized saucepan and bring to a boil. Add the orzo pasta and cook until tender, typically about 10-12 minutes. Remove from the heat, drain excess liquid and cover.
- Heat butter and olive oil in a medium pot and melt over medium heat. Once melted, add the orange zest and cook for 1-2 minutes. Next, add the garlic and sauté for 1-2 minutes, until lightly browned.
- Add in the orange juice and bring to a simmer. Simmer for 3 minutes then remove from the heat. Stir in the basil, cooked orzo, parmesan cheese, and toasted pine nuts and mix to combine. Taste and season with salt and pepper as desired.
Grilling the Shrimp
- To cook the grilled shrimp. prepare your grill for direct cooking over medium high heat. Grill the shrimp skewers for about 2-3 minutes per side, until opaque. Shrimp should be cooked to an internal temperature of 145 degrees.
- Plate the warm basil-orange orzo and top with the shrimp skewers. Top with additional basil or parmesan, if desired.