Go Back
–+ servings
Greek Shrimp with Orzo and Feta

Greek Shrimp with Orzo and Feta

Greek Shrimp with Orzo and Feta is a one-pan 30-minute meal that combines shrimp, feta, olives, and tomatoes for a delicious Mediterranean experience.
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 bowl
  • 12-inch skillet

Ingredients
  

Greek shrimp

  • 1.5 lb raw shrimp, peeled and deveined large - about 15-20 count per pound
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ¼ 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
  • 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 diced into small cubes
  • 3 tablespoons lemon juice or lime juice freshly squeezed
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon Italian seasoning
  • ¼ 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 (according to package instructions). 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 (crumbled or diced into small cubes), 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.

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 dinner, Greek shrimp, Greek shrimp with orzo, Mediterranean shrimp, one pan meal, Seafood Pasta
Tried this recipe?Let us know how it was!