Shrimp and Feta Orzo Recipe

If you’re looking for a weeknight dinner that’s bursting with flavor yet comes together easily, you’re going to adore this Shrimp and Feta Orzo Recipe. It’s a beautiful blend of tender shrimp, tangy feta, briny olives, and bright lemon — all layered over perfectly cooked orzo that soaks up every bit of that garlicky, herby goodness. I absolutely love how this turns out, and I bet once you try it, it’ll become one of your favorite go-to meals too.

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Ingredients You’ll Need

The magic of this Shrimp and Feta Orzo Recipe really comes down to how the ingredients play off each other — from the plump shrimp to the tangy feta and the bright splash of lemon. Using good-quality olive oil and fresh herbs makes an undeniable difference, so don’t skimp there!

• Shrimp: Choose large, peeled, deveined shrimp (U26 or bigger) for that perfect tender bite.
• Baking soda: A pinch here helps make the shrimp extra tender – a little-known trick I discovered and now never skip.
• Crushed hot red pepper flakes: Adds a subtle heat that wakes up the dish without overpowering it.
• Salt: Seasoning is key—half is for the shrimp and the rest to adjust across the whole dish.
• Olive oil (divided): Using both regular and extra virgin creates layers of richness and depth.
• Onion: A diced medium onion adds a lovely sweetness as it softens.
• Garlic: You can’t beat the aroma and flavor of minced fresh garlic here.
• Orzo: This little pasta absorbs all the delicious cooking liquids perfectly.
• Low-sodium chicken stock: Cooking the orzo in stock instead of water boosts flavor without making it salty.
• Oil-cured black olives: These olives bring a deep, intense flavor and cut through the richness beautifully.
• Lemon zest and juice: They add that fresh pop that lifts the whole dish.
• Feta cheese: Crumbled for salty creaminess that melts just slightly when stirred in.
• Flat-leaf Italian parsley: Fresh, minced parsley adds a herbaceous note to finish it off.
• Salt and pepper: To taste, balancing all the flavors perfectly.

Variations

I like to play around with this Shrimp and Feta Orzo Recipe depending on what’s in my pantry or what my family is craving. You should feel free to customize it too — that’s part of the fun!

• Spice it up: I’ve tried adding smoked paprika or a pinch more red pepper flakes when I’m in the mood for something bolder, and it’s a hit.
• Vegetarian version: Swapping shrimp for grilled halloumi or roasted mushrooms works beautifully if you want a meat-free meal.
• Greens upgrade: Tossing in fresh spinach or kale during the last few minutes of cooking is a great way to sneak in some extra veggies.
• Different cheese: If feta’s not your favorite, goat cheese or ricotta salata also add that creamy tang.

How to Make Shrimp and Feta Orzo Recipe

Step 1: Prepare and Tenderize the Shrimp

Start by mixing your shrimp with the baking soda, salt, and crushed red pepper flakes. This baking soda step is a little trick I learned that really tenderizes the shrimp and keeps it juicy after cooking. Let it sit while you prep the other ingredients—about 10 minutes is perfect.

Step 2: Sauté the Aromatics

In a large pan or deep skillet, heat half the olive oil and all of the extra virgin olive oil over medium heat. Add the diced onion and cook it until translucent and soft—this usually takes about 5 minutes. Then toss in the minced garlic and get ready for that fragrant aroma, cooking just until garlic is fragrant but not brown, about 30 seconds to a minute.

Step 3: Toast the Orzo and Add Stock

Add the orzo to the pan and stir it around, letting it lightly toast in the oil for a minute or two. This little step gives the pasta a nice nuttiness. Then pour in the chicken stock, bring it to a simmer, and let the orzo cook almost fully, about 9-10 minutes—stir occasionally so it doesn’t stick.

Step 4: Cook the Shrimp and Finish the Dish

While the orzo’s cooking, in a separate pan, heat the remaining olive oil over medium-high heat and sauté your shrimp just until they turn pink and opaque—about 2 minutes per side. Don’t overcook them; you want tender, juicy bites! Once the orzo is nearly done, stir in the olives, lemon zest and juice, cooked shrimp, and crumbled feta. Toss in the parsley last, season with salt and pepper to taste, then give everything one last gentle stir.

How to Serve Shrimp and Feta Orzo Recipe

Garnishes

I usually finish with an extra sprinkle of fresh parsley and a little more crumbled feta on top—adds beautiful color and a creamy burst in every bite. Sometimes I’ll add a few lemon wedges on the side for guests to squeeze over if they want that extra zing.

Side Dishes

This recipe shines on its own, but if you want sides, I love pairing it with a simple green salad or roasted vegetables like asparagus or Brussels sprouts. A crusty baguette also comes in handy for soaking up any leftover sauce.

Creative Ways to Present

For special occasions, I sometimes serve this in individual shallow bowls, topped with a sprig of parsley and a drizzle of extra virgin olive oil. It looks rustic but elegant and really makes it feel homemade with love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 2 days. The orzo absorbs more liquid as it sits, so it thickens up — which is perfect if you like leftovers with a more risotto-like texture.

Freezing

I generally don’t freeze this recipe because the texture of cooked shrimp and orzo can get a little mushy after thawing. It’s best fresh or refrigerated for short-term storage.

Reheating

When reheating, I add a splash of water or chicken stock to loosen the orzo, and heat it gently in a pan on the stovetop or microwave. This helps preserve the creamy texture without drying out the shrimp.

FAQs

Final Thoughts

When I first tried this Shrimp and Feta Orzo Recipe, I was blown away by how something so simple could taste so vibrant and satisfying. It’s become a staple in my kitchen because it’s not only delicious but also so forgiving for weeknights when time and energy are limited. Give it a try, and I’m sure you’ll love how effortlessly it delivers restaurant-worthy flavor right at home. Enjoy!

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