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Greek Shrimp with Orzo and Feta (One-Pan, 30-Minute Meal)

Greek Shrimp with Orzo, Feta, Olives, and Tomatoes is a delicious one-pan 30-minute restaurant-quality dinner that is sure to become one of the family favorites! This Mediterranean-style recipe can be easily adjusted to get dairy-free and gluten-free. It's high in protein, has lots of veggies, and is Pescatarian (appropriate for vegetarians who include seafood in their diet).
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 730
Ingredients Method Nutrition Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. Cook shrimp
  2. Make Greek orzo
  3. Assembly

Nutrition

Serving: 1gCalories: 730kcalCarbohydrates: 61gProtein: 43gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 258mgSodium: 2186mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

  • For perfectly cooked shrimp, sauté them just until they turn pink and opaque, about 2-3 minutes per side; overcooking will lead to a rubbery texture.
  • To prevent the orzo from sticking, stir it occasionally while it cooks, and ensure you’re using enough broth; this will keep it creamy and prevent clumping.
  • If you want to switch things up, try using couscous or quinoa in place of orzo for a different texture and flavor profile.
  • Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of broth to keep it moist.
  • For added depth of flavor, consider marinating your shrimp in a mixture of olive oil, lemon juice, and your favorite herbs for 15-30 minutes before cooking.

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