Lemon Basil Shrimp Skewers

Lemon Basil Shrimp Skewers

with Orzo and Avocado Salad

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We’re bringing back one of your favorite summer grilling recipes and inducting it into the HelloFresh Hall of Fame. These skewers were a big hit with you all last season because they make throwing shrimp on the barbie about as easy as can be. Plus, they’re drizzled in a lemon basil butter sauce that is as delightful as you’d expect it to be—let it dribble onto the orzo with avocado and tomatoes for the ultimate flavor experience.

Tags:Eat First

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Wooden Skewers

4 ounce

Grape Tomatoes

2 clove


1 unit


½ ounce


2 tablespoon

White Wine Vinegar

6 ounce

Orzo Pasta


1 unit


10 ounce



Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate83 g
Sugar6 g
Dietary Fiber11 g
Protein37 g
Cholesterol230 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat broiler or grill to high. Place skewers in a wide bowl to soak. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Mince or grate garlic. Zest lemon until you have ½ tsp zest, then cut into halves. Pick basil leaves from stems; discard stems. Finely chop leaves.


Place tomatoes and white wine vinegar in a medium bowl. Season with salt and pepper. Toss to coat, then set aside to marinate. Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 6-8 minutes. Drain.


Melt 1 TBSP butter in a small pot over medium heat. Stir in half the basil and a squeeze of lemon. Season with salt and pepper. Remove from heat.


Drain vinegar from *tomatoes. Halve, pit, and scoop flesh from avocado, then cut into cubes. Once orzo is ready, add it to a large bowl along with tomatoes, avocado, remaining basil, a large drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper.


Rinse shrimp and pat dry with a paper towel. In another medium bowl, toss shrimp, a drizzle of olive oil, lemon zest, garlic, and a pinch of salt and *pepper. Remove skewers from water. Thread shrimp onto skewers and place on a baking sheet. Broil until opaque and firm, 3-4 minutes, flipping halfway through. TIP: If grilling, place on grates over direct heat and grill until cooked through, 3-4 minutes.


Divide orzo salad between plates. Top with shrimp skewers. Drizzle with lemon sauce and serve.