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One-Pan Greek Shrimp with Orzo and Feta in Just 30 Minutes

A quick and delightful One-Pan Greek Shrimp with Orzo and Feta dish that takes just 30 minutes to prepare, perfect for busy weeknights.
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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 Use large, peeled, and deveined shrimp for the best texture and flavor.
  • 2 tablespoons Olive Oil Extra virgin olive oil enhances the richness when sautéing shrimp.
  • 0.5 teaspoon Smoked Paprika Adds a delightful smoky flavor; regular paprika can work in a pinch.
  • 0.5 teaspoon Chili Powder Introduces a gentle kick; feel free to adjust to your spice preference.
  • 0.5 teaspoon Italian Seasoning Infuses the dish with classic Mediterranean herbs; oregano or thyme makes a great substitute.
  • 0.5 teaspoon Red Pepper Flakes Use for added heat; omit if you prefer a milder taste.
  • 0.25 teaspoon Salt Adjust to personal preference for the perfect flavor profile.
For the Orzo Base
  • 1.5 cups Orzo Absorbs flavors beautifully; swap for gluten-free or a rice alternative if needed.
  • 3 cups Chicken or Vegetable Stock This adds a savory depth; vegetable stock is perfect for a vegetarian version.
For the Veggies
  • 8 oz Cherry Tomatoes Sweet and colorful, they brighten up the dish; mix red and yellow for visual appeal.
  • 0.33 cup Sun-Dried Tomatoes Contributes intense flavor and a pleasant chewy texture.
  • 0.33 cup Kalamata Olives Provides a salty, briny flavor that pairs beautifully with the dish; green olives can be used instead if desired.
  • 0.25 cup Green Olives Add a depth of flavor; adjust the quantity based on your taste.
For the Topping
  • 6 oz Feta Cheese This creamy and rich cheese ties the flavors together; try vegan feta for a dairy-free option.
  • 3 tablespoons Lemon or Lime Juice Freshly squeezed juice brightens the entire dish, enhancing the flavors beautifully.
  • 0.25 cup Fresh Basil Adds a burst of freshness; parsley can be a great substitute if basil isn’t on hand.

Equipment

  • 12-inch skillet

Method
 

Cooking Steps
  1. In a medium bowl, combine the raw shrimp with smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Set aside.
  2. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Add the seasoned shrimp and sauté for about 3-4 minutes until they turn pink and opaque. Remove the shrimp and set aside.
  3. In the same skillet, add 1.5 cups of orzo and 3 cups of stock. Bring to a gentle boil, then reduce heat, cover, and let it cook for about 10 minutes until the liquid is absorbed and the orzo is tender.
  4. Stir in the cherry tomatoes, sun-dried tomatoes, kalamata olives, and green olives. Crumble in about 4 ounces of feta and drizzle with lemon juice and olive oil.
  5. Return the sautéed shrimp back into the skillet and mix them through the orzo and vegetable medley. Cook for an additional 1-2 minutes to warm through.
  6. Sprinkle the reserved feta on top and garnish with freshly chopped basil. Serve directly from the skillet.

Notes

Enjoy your meal with a bright green salad for a complete experience!