Go Back
–+ servings
Greek Shrimp with Orzo and Feta

Greek Shrimp with Orzo and Feta

A one-pan, 30-minute Mediterranean meal featuring shrimp, orzo, and feta that’s perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 people
Calories 730 kcal

Equipment

  • large skillet

Ingredients
  

Greek shrimp

  • 1.5 lb raw shrimp, peeled and deveined (large - about 15-20 count per pound)
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes
  • 0.25 teaspoon salt to taste
  • 2 tablespoons olive oil

Greek orzo with feta

  • 1.5 cups orzo
  • 3 cups chicken stock or vegetable stock or water
  • 8 oz cherry tomatoes (red and yellow, sliced in half)
  • 0.33 cup sun-dried tomatoes (in olive oil, chopped)
  • 0.33 cup kalamata olives (sliced)
  • 0.25 cup green olives (sliced)
  • 6 oz feta cheese (crumbled or diced into small cubes)
  • 3 tablespoons lemon juice (or lime juice, freshly squeezed)
  • 3 tablespoons extra virgin olive oil
  • 0.25 teaspoon smoked paprika
  • 0.25 teaspoon Italian seasoning
  • 0.25 cup fresh basil (chopped)
  • salt and pepper

Instructions
 

Cook shrimp

  • In a large bowl, combine shrimp together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.
  • Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
  • Add shrimp without overcrowding (you might have to cook in 2 batches).
  • Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.
  • Remove shrimp from the skillet.

Make Greek orzo

  • To the same, now empty, skillet, add orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes. Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan.
  • Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
  • Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add Feta cheese, reserving ¼ cup of cheese for later.
  • Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
  • Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.

Assembly

  • Add cooked shrimp back to the skillet. Reheat gently, if needed.
  • When serving, top with the remaining feta cheese and chopped fresh basil.

Notes

This recipe can be adjusted to be dairy-free and gluten-free and it is high in protein with many veggies.

Nutrition

Serving: 1mealCalories: 730kcalCarbohydrates: 61gProtein: 43gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 258mgSodium: 2186mgPotassium: 1019mgFiber: 5gSugar: 10gVitamin A: 1345IUVitamin C: 22mgCalcium: 357mgIron: 4mg
Keyword 30 minute meal, Dinner, Greek shrimp, Greek shrimp with orzo, one pan, pescatarian
Tried this recipe?Let us know how it was!