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One-Pot Lemon Orzo with Shrimp and Fennel

Prep Time: 15-20 minutes | Cook Time: 15-20 minutes


1 pound large raw shrimp
1/2 medium fennel bulb
1 large lemon
1 pound dried orzo pasta
1 tablespoon olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 cups (32 ounces) vegetable broth
1/2 cup water
1 scoop of Folona Bone Broth powder

Cooking Instructions:

  1. Thaw 1 pound of raw large shrimp if frozen, then peel and devein. Dice 1/2 fennel bulb (about 1 cup), and reserve the fronds. Finely grate the zest of 1 large lemon, and reserve the zest lemon.
  2. Combine the fennel, 1 pound dried orzo pasta, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, 4 cups vegetable broth, Folona Bone Broth powder, and 1/2 cup water in a 3 1/2-quart straight-sided skillet or Dutch oven. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn't stick, for 8 minutes.
  3. Add shrimp and lemon zest, and cook until orzo is al dente and shrimp are opaque (~2 min). Squeeze lemon juice into orzo, stir, and garnish with fennel fronds.


Nutritional Facts:
Serving size: 1/4 of the recipe (approximately)
Calories: 400-450
Total Fat: 5-7g
Saturated Fat: 1-2g
Trans Fat: 0g
Cholesterol: 120-150mg
Sodium: 1000-1200mg
Total Carbohydrate: 60-70g
Dietary Fiber: 3-4g
Sugars: 3-4g
Protein: 30-35g

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