Lemon Herb Shrimp & Orzo Jar - 08/02/2025

Ingredients (Makes 6 Mason Jars, 500ml each)

For the Lemon Herb Shrimp:

• 600g shrimp (peeled & deveined)
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

For the Orzo Base:

• 300g cooked whole wheat orzo (50g per jar)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Roasted Vegetables:

• 1 small courgette, diced
• 1 red bell pepper, diced
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Toppings (Add Before Serving):

• 6 tbsp crumbled feta cheese (optional)
• 6 tbsp toasted pine nuts

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For Layering in the Mason Jars:

Bottom Layer (Lemon Herb Shrimp - Zesty & Savory):

• Divide the cooked shrimp evenly among the jars.

Second Layer (Orzo - Light & Flavorful):

• Add 50g cooked orzo per jar.

Third Layer (Roasted Vegetables - Sweet & Smoky):

• Layer in courgette, red bell pepper, red onion, and cherry tomatoes.

Top Layer (Crunchy & Creamy Toppings - Add Before Serving):

• Crumbled feta cheese (if using) and toasted pine nuts for extra texture and flavor.

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Instructions:

1. Prepare the Lemon Herb Shrimp:

   • In a bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper.
   • Toss shrimp in the marinade and let sit for 10 minutes.
   • Heat a pan over medium-high heat, add shrimp, and cook for 2–3 minutes per side until opaque.
   • Let cool before layering.

2. Cook the Orzo:

   • Boil orzo according to package instructions, then drain.
   • Toss with olive oil, salt, and black pepper.
   • Let cool before layering.

3. Roast the Vegetables:

   • Preheat oven to 200°C (400°F).
   • Toss courgette, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper.
   • Spread on a baking tray and roast for 20 minutes, flipping halfway.

4. Assemble the Mason Jars:

   • Bottom Layer: Spoon lemon herb shrimp into each jar.
   • Second Layer: Add cooked orzo.
   • Third Layer: Add roasted vegetables.
   • Top Layer: Store feta cheese and toasted pine nuts separately, adding before eating.

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Storage & Serving:

• Vacuum seal the jars with the Perma Jar Vacuum Sealer to keep fresh.
• Store in the fridge for up to 3 days (since shrimp is best eaten fresh).
• Shake the jar well, pour into a bowl, and microwave for 1–2 minutes until warm.
• Top with feta cheese and toasted pine nuts before serving.

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Cooking Time:

⏱ 30 minutes total

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Macronutrient Breakdown (Per Jar):

• Calories: ~490 kcal
• Protein: ~45g
• Carbohydrates: ~50g
• Fat: ~15g
• Fiber: ~8g

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Average Cost Analysis (Per Jar, Based on UK Supermarkets)

• Shrimp (100g): £1.80
• Olive Oil (1 tbsp): £0.10
• Lemon Juice (½ tbsp): £0.05
• Garlic (⅓ clove): £0.02
• Spices & Herbs: £0.08
• Orzo (50g): £0.20
• Courgette (⅙): £0.10
• Red Bell Pepper (⅙): £0.10
• Red Onion (⅙): £0.05
• Cherry Tomatoes (⅙ cup): £0.15
• Feta Cheese (optional, 1 tbsp): £0.15
• Toasted Pine Nuts (1 tbsp): £0.12

💰 Total Cost per Jar: ~£2.92
💰 Total Cost for 6 Jars: ~£17.52