Ingredients
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1 (16 oz) bag peeled and deveined large raw shrimp, thawed
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1 lemon, zested and juiced
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1 tbsp finely chopped mint
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1 yellow onion, chopped
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1 (16 oz) box orzo pasta
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3 cloves garlic, minced
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2 tbsp balsamic vinegar
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1 tomato, chopped
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3 cups no-salt-added chicken broth
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2 tbsp prepared tzatziki
Steps
1
Pat shrimp dry with paper towels. In a medium bowl, combine shrimp, lemon zest, lemon juice, mint, salt and pepper. Set aside to marinate.
2
In a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add onion and cook 4 to 5 minutes, stirring occasionally, until softened. Add orzo and garlic and cook, stirring often, until orzo is toasted, about 2 minutes. Add vinegar and simmer until liquid is absorbed. Add tomato, broth, salt and pepper. Stir to combine.
3
Bring mixture to a boil. Cover and reduce heat to medium-low. Simmer until pasta is cooked and liquid is absorbed, 10 to 12 minutes.
4
Add shrimp with marinade in an even layer on top of orzo. Cover and cook until shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, about 2 minutes more. Stir in tzatziki and serve immediately.
