Greek Shrimp Orzo
This Greek Shrimp Orzo is a vibrant, one-pan Mediterranean dish packed with juicy shrimp, tender orzo pasta, tangy tomatoes, briny olives, and creamy feta cheese. Infused with garlic, lemon, and herbs, this meal is light yet satisfying, perfect for a quick weeknight dinner or a flavorful weekend meal.
Ingredients
For the Shrimp & Orzo:
1 lb (450g) shrimp, peeled and deveined
1 cup orzo pasta
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1 1/2 cups low-sodium chicken broth (or vegetable broth)
1/2 cup canned diced tomatoes (or tomato sauce)
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp red pepper flakes (optional, for spice)
Salt and black pepper, to taste
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Lemon wedges, for serving
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Instructions
1. Cook the Orzo
1. Heat 1/2 tbsp olive oil in a large skillet over medium heat.
2. Add orzo and toast for 1–2 minutes, stirring frequently until slightly golden.
3. Pour in the chicken broth and canned tomatoes. Bring to a simmer and cook for 8–10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
2. Saute the Shrimp & Vegetables
1. In a separate pan, heat the remaining 1/2 tbsp olive oil over medium-high heat.
2. Add diced onion and cook for 2 minutes until softened.
3. Stir in garlic, cherry tomatoes, oregano, thyme, red pepper flakes, salt, and black pepper. Cook for 2 more minutes.
4. Add shrimp and cook for 2–3 minutes per side, until pink and opaque.
3. Combine & Finish
1. Stir the cooked shrimp, olives, and lemon juice into the orzo.
2. Sprinkle with crumbled feta and fresh parsley.
3. Serve hot with lemon wedges on the side.
Nutritional Information (Per Serving, Approx.)
Servings: 4
Calories: 400
Protein: 35g
Carbohydrates: 45g
Fiber: 4g
Fat: 12g
Saturated Fat: 3g
Sodium: 700mg
(Nutrition may vary based on portion size and ingredients used.)
Notes & Tips
Shrimp Tip: Use large or jumbo shrimp for the best texture. If using frozen shrimp, thaw completely and pat dry before cooking.
Make it Spicier: Add more red pepper flakes or a dash of harissa for extra heat.
Orzo Substitutes: If you don’t have orzo, try couscous, quinoa, or small pasta like ditalini.
Make it creamy:Stir in 1–2 tbsp Greek yogurt before serving for a richer texture.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to prevent the orzo from drying out.
This Greek shrimp orzo is fresh, flavorful, and easy to make—perfect for a quick and healthy Mediterranean-inspired meal. Enjoy!