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Greek Shrimp with Orzo and Feta – A Flavorful 30-Minute Meal

This Greek Shrimp with Orzo recipe balances protein-rich shrimp with tender orzo, vibrant tomatoes, and tangy feta for a quick Mediterranean meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lb Raw Shrimp peeled and deveined
  • 0.5 teaspoon Smoked Paprika
  • 0.5 teaspoon Chili Powder
  • 0.5 teaspoon Italian Seasoning
  • 0.5 teaspoon Red Pepper Flakes optional for extra heat
  • 0.25 teaspoon Salt or to taste
  • 2 tablespoons Olive Oil for sautéing
For the Orzo
  • 1.5 cups Orzo
  • 3 cups Chicken or Vegetable Stock/Water
For the Veggie Medley
  • 8 oz Cherry Tomatoes halved
  • 0.33 cup Sun-Dried Tomatoes in Olive Oil chopped
  • 0.33 cup Kalamata Olives sliced
  • 0.25 cup Green Olives sliced
For the Creamy Finish
  • 6 oz Feta Cheese crumbled or diced
  • 3 tablespoons Lemon Juice freshly squeezed
  • 3 tablespoons Extra Virgin Olive Oil
  • 0.25 cup Fresh Basil chopped

Equipment

  • 12-inch skillet

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine 1.5 lb of peeled and deveined shrimp with ½ teaspoon of smoked paprika, ½ teaspoon of chili powder, ½ teaspoon of Italian seasoning, ½ teaspoon of red pepper flakes, and ¼ teaspoon of salt. Toss the mixture until the shrimp are evenly coated in spices.
  2. Heat a 12-inch skillet over medium heat, then add 2 tablespoons of olive oil. Add the shrimp in batches and cook for 3-4 minutes until pink and opaque. Remove and set aside.
  3. In the same skillet, add 1.5 cups of orzo along with 3 cups of stock. Bring to a boil, then reduce to a simmer. Cover and cook for about 10 minutes, stirring occasionally.
  4. Add 8 oz of halved cherry tomatoes, ⅓ cup of chopped sun-dried tomatoes, ⅓ cup of sliced Kalamata olives, and ¼ cup of sliced green olives. Cook for another 2-3 minutes.
  5. Stir in 3 tablespoons of lemon juice, 3 tablespoons of extra virgin olive oil, and season to taste. Heat over low for 2 minutes.
  6. Return the shrimp to the skillet and mix gently. Heat through for about 2 minutes.
  7. Serve topped with the remaining 6 oz of feta and ¼ cup of chopped fresh basil.

Notes

Avoid overcooking shrimp. Store leftovers in an airtight container for up to 2 days.