Orzo with Shrimp and Feta is a simple, one‑pot meal full of bright Mediterranean flavors. Crumbled feta, oil‑cured olives, lemon, parsley, and tender shrimp are cooked together with orzo for a satisfying dinner that comes together in about 30 minutes.
I make this orzo with shrimp and feta often for busy weeknights. Shrimp cooks quickly, so it pairs perfectly with orzo and quick sautéed aromatics. The salty olives and tangy feta balance the citrusy lemon and fresh parsley for a well‑rounded dish.
Serve with a crisp salad or simple sautéed greens for a complete meal.
Recipe Ingredients
The photo below shows the main ingredients. Notes follow to help with choices and preparation.
- Shrimp. Use large shrimp (about U26 or larger). Peeled and deveined shrimp save time.
- Baking soda and salt. A short dry brine with baking soda and salt helps shrimp stay plump when cooked.
- Orzo. This rice‑shaped pasta soaks up flavor and works beautifully in Mediterranean dishes.
- Feta. Crumble fresh block feta for better texture and flavor than pre‑crumbled varieties.
- Olives. Oil‑cured or pitted Kalamata olives add a savory, briny note. Rinse if they seem overly salty.
- Lemons. Both zest and juice are used to brighten the dish.
- Stock. Use low‑sodium chicken, seafood, or vegetable stock so you can control the final salt level.
See the recipe card below for exact quantities and serving information.
How to make it
The following steps describe the process; photos illustrate key moments.
- In a medium bowl combine 1 1/2 pounds large peeled and deveined shrimp with 1/2 teaspoon baking soda, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons olive oil. Mix gently and let rest for at least 10 minutes. Meanwhile, dice 1 medium onion, mince 6 cloves garlic, rinse and roughly chop 1/2 cup oil‑cured pitted olives, zest 1 tablespoon lemon, juice 3 tablespoons lemon, mince 1/2 cup flat‑leaf parsley, and crumble 1 cup feta. (Photo #1)
- Heat a large pan over medium and add 2 tablespoons olive oil. When the oil shimmers, sauté the shrimp 1–2 minutes per side until almost cooked through. Transfer shrimp to a plate and tent with foil. (Photo #2)
- To the same pan add 4 tablespoons extra virgin olive oil. When shimmering, add the diced onion and a pinch of salt. Sauté until soft and translucent, about 5–7 minutes. (Photo #3)
- Stir in the minced garlic and cook 1–2 minutes until fragrant. (Photo #4)
- Add 1 1/2 cups orzo and stir to coat with oil. Toast the orzo for about 3 minutes, then pour in 3 1/2 cups low‑sodium chicken stock. (Photo #5)
- Bring to a boil, then cover and reduce heat to low. Cook until the orzo is tender and most liquid is absorbed, about 12–15 minutes. (Photo #6)
- Uncover and stir in the olives, lemon juice, lemon zest, and the cooked shrimp so everything warms through. (Photo #7)
- Remove from heat and fold in the parsley and crumbled feta. If the orzo seems dry, add a splash of stock and a drizzle of olive oil. Taste and adjust salt and pepper as needed. Serve immediately. (Photo #8)
Top tips
- Brine the shrimp. Letting the shrimp rest briefly in the baking soda mixture improves texture and juiciness, but you can skip it when short on time.
- Watch the salt. Olives and feta bring a lot of salt, so hold off on final seasoning until the end and use low‑sodium stock.
- Maximize lemon juice. Roll lemons on the counter before juicing to release more juice. Thin lemon slices make an attractive garnish if desired.
More Mediterranean-inspired recipes
If you like these flavors, try other Mediterranean dishes that pair well with this meal.
- Stuffed flounder
- Shrimp Saganaki
- Greek beans with sausage
If you enjoyed this Orzo with Shrimp and Feta, please consider leaving a rating and a comment to let us know how it turned out.
Orzo with Shrimp and Feta
by James Delmage
4.85 from 39 votes
A quick one‑pot orzo with succulent shrimp, briny olives, tangy feta, and bright lemon — an easy weeknight winner.
Ingredients
For the shrimp
- 1 1/2 pounds shrimp (U26 or larger)
- 1/2 teaspoon baking soda
- 1 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon salt
- 4 tablespoons olive oil, divided
For the orzo
- 4 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 1/2 cups orzo
- 3 1/2 cups low‑sodium chicken stock
- 1/2 cup oil‑cured black olives, pitted, rinsed, and chopped
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 cup feta, crumbled
- 1/2 cup flat‑leaf parsley, minced
- Salt and pepper to taste
Instructions
For the shrimp
- Combine shrimp, baking soda, red pepper flakes, 2 tablespoons olive oil, and salt in a bowl. Cover and set aside at least 10 minutes.
- Heat a large pan over medium, add remaining olive oil, and sauté shrimp 1–2 minutes per side until nearly cooked. Remove and tent with foil.
For the orzo
- Add extra virgin olive oil to the pan and sauté the onion with a pinch of salt until soft, about 5–7 minutes. Add garlic and cook 1–2 more minutes.
- Stir in the orzo to coat, toast 3 minutes, then add the stock. Bring to a boil, cover, reduce heat to low, and cook until orzo is tender and liquid is mostly absorbed, about 12–15 minutes.
- Uncover and mix in olives, lemon juice, lemon zest, and cooked shrimp. Remove from heat and fold in parsley and feta. If needed, add a splash of stock and olive oil. Taste and adjust seasoning. Serve immediately.
Notes
- This recipe doubles easily.
- Rinse oil‑cured olives in a strainer if they taste overly salty.
- Leftovers keep up to 3 days; shrimp are best eaten the same day as cooked.
Nutrition
Calories: 707 kcal |
Carbohydrates: 40.8 g |
Protein: 49.7 g |
Fat: 38 g
Carbohydrates: 40.8 g |
Protein: 49.7 g |
Fat: 38 g
Nutrition information is an approximation.
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