🧄 Greek Shrimp with Orzo and Feta (One-Pan, 30-Minute Meal)
📝 Description:
This Greek Shrimp with Orzo and Feta is a vibrant, Mediterranean-inspired one-pan meal that comes together in just 30 minutes. Succulent, spiced shrimp is paired with orzo pasta, juicy cherry tomatoes, briny olives, tangy sun-dried tomatoes, and creamy feta cheese. Finished with a squeeze of lemon and a sprinkle of fresh basil, it’s a satisfying weeknight dinner that feels restaurant-worthy. Bonus: It’s pescatarian, packed with protein, and loaded with colorful veggies!
🍤 Ingredients:
For the Shrimp:
- 1.5 lb raw large shrimp (peeled and deveined, ~15–20 per lb)
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp Italian seasoning
- ½ tsp red pepper flakes
- ¼ tsp salt (or to taste)
- 2 tbsp olive oil
For the Orzo:
- 1.5 cups orzo
- 3 cups chicken stock (or vegetable stock/water for pescatarian version)
- 8 oz cherry tomatoes (red and yellow), halved
- ⅓ cup sun-dried tomatoes in olive oil, chopped
- ⅓ cup Kalamata olives, sliced
- ¼ cup green olives, sliced
- 6 oz feta cheese, crumbled or cubed (reserve ¼ cup for topping)
- 3 tbsp fresh lemon juice (or lime juice)
- 3 tbsp extra virgin olive oil
- ¼ tsp smoked paprika
- ¼ tsp Italian seasoning
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
👩🍳 Instructions:
1. Cook the Shrimp:
- In a bowl, toss shrimp with smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt.
- Heat olive oil in a large skillet (12-inch) over medium heat until shimmering but not smoking.
- Cook shrimp in a single layer (in batches if necessary), 3–4 minutes total, turning once. Shrimp should be pink and opaque.
- Transfer shrimp to a plate and set aside.
2. Cook the Orzo:
- In the same skillet, add orzo and stock. Bring to a boil, reduce to simmer, cover, and cook for ~10 minutes, stirring halfway through to prevent sticking.
- Once liquid is absorbed and orzo is tender, stir in:
- Cherry tomatoes
- Sun-dried tomatoes
- Kalamata & green olives
- Feta (reserve some for topping)
- Add lemon juice, olive oil, smoked paprika, and Italian seasoning. Mix well and season with salt & pepper.
- Reheat gently on low heat to blend flavors.
3. Assemble:
- Return cooked shrimp to the skillet, stir gently to combine, and heat through.
- Garnish with remaining feta and chopped basil before serving.
🍽 Servings:
4–6 servings
💡 Notes & Tips:
- Don’t overcook the shrimp: Overcooked shrimp become rubbery. Cook just until pink and firm.
- Use quality feta: A creamy, tangy block of feta (preferably sheep’s milk) adds richness and authenticity.
- Dairy-free? Skip the feta or use a dairy-free feta alternative.
- Gluten-free? Swap orzo for gluten-free pasta or rice (adjust liquid accordingly).
- Add greens: Stir in spinach or arugula at the end for added nutrition and color.
- Prep ahead: You can chop all veggies and marinate shrimp earlier in the day for faster assembly at dinner.
🔬 Nutritional Info (Approx. per serving – for 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~460 kcal |
| Protein | ~35g |
| Carbohydrates | ~35g |
| Fat | ~22g |
| Fiber | ~4g |
| Sugar | ~4g |
| Sodium | ~850mg |
Note: Nutrition varies depending on stock type, feta brand, and olive amounts.
🌱 Health Benefits:
- High in lean protein from shrimp.
- Mediterranean diet-friendly, rich in heart-healthy fats (olive oil, olives).
- Antioxidants from tomatoes and herbs.
- Great for muscle recovery and energy, especially post-workout.
❓ Q&A:
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before seasoning and cooking.
Q: What’s a good vegetarian swap for shrimp?
A: Try sautéed chickpeas, white beans, or grilled halloumi for a vegetarian twist.
Q: Can I make this ahead?
A: Yes. Store in an airtight container for up to 3 days. Reheat gently with a splash of water or broth.
Q: Can I use a different pasta?
A: Absolutely. Small pasta shapes like ditalini or couscous work well. Adjust liquid and cook time accordingly.