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This one pan Mediterranean shrimp orzo with feta is everything you want in a weeknight dinner, bright, briny, and impossibly cozy.
It’s a complete meal that looks impressive but comes together with simple pantry ingredients and minimal cleanup.
If you love Mediterranean flavors but crave an easy to prepare recipe, this is the dish you’ll keep on repeat.
What Makes Mediterranean Shrimp Orzo So Special?
There’s something magical about the combination of tender shrimp, creamy orzo, and tangy feta.
It’s light yet comforting, infused with olive oil, fresh lemon juice, and herbs that taste like a seaside holiday.
The orzo cooks right in the same skillet as the shrimp, soaking up every bit of flavor. That’s the beauty of a one pan meal, you get depth and simplicity in one swoop.
Ingredients
For the shrimp and orzo:
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 1½ cups orzo pasta
- 3 cloves garlic, minced
- 2½ cups chicken stock (or vegetable stock)
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- 1 cup cherry tomatoes, halved
- ¼ cup kalamata olives, sliced
- ½ cup crumbled feta cheese
- Juice and zest of 1 fresh lemon
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Optional Additions:
- ¼ cup sun-dried tomatoes for a deeper flavor
- A handful of spinach or arugula stirred in at the end
- Extra feta for serving
How to Make Greek Shrimp with Orzo Step by Step
- Sear the shrimp
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook just until pink, about 1 to 2 minutes per side. Remove from the skillet and set aside. - Toast the orzo
In the same skillet, add the orzo. Stir for a minute or two, allowing it to toast lightly in the remaining olive oil. This gives the pasta a nutty flavor and keeps it from turning mushy later. - Add aromatics and deglaze
Stir in minced garlic, oregano, and crushed red pepper flakes. Pour in the chicken stock to deglaze the skillet, scraping up any flavorful bits left from the shrimp. Bring to a gentle simmer. - Simmer the orzo
Cook the orzo over medium heat, stirring occasionally, until most of the liquid is absorbed and the orzo is just tender, about 8 to 10 minutes. If needed, add a splash of stock or water to loosen the texture. - Add the shrimp and Mediterranean mix-ins
Add the shrimp back into the skillet along with cherry tomatoes and kalamata olives. Stir gently and let everything warm through for 2 to 3 minutes. - Finish with feta and lemon
Remove from heat. Stir in lemon zest, a squeeze of fresh lemon juice, and sprinkle generously with crumbled feta cheese. Garnish with chopped parsley for color and freshness. - Serve and enjoy
Serve warm straight from the skillet. The creamy orzo, briny olives, and bright lemon make this a complete meal on its own, no sides required.
How Do You Prepare the Shrimp for the Best Flavor?
Start with large shrimp that are already peeled and deveined for convenience. Pat them dry so they sear beautifully rather than steam.
When you add the shrimp to the skillet, use 2 tablespoons of olive oil and cook over medium heat just until pink and slightly golden at the edges.
This step builds the base flavor for the whole dish. If you can, choose wild shrimp for their sweet, briny flavor.
Season with salt and pepper before removing them from the pan so they stay juicy when you add them back later.
What Is Orzo and Why Does It Work So Well Here?
Orzo looks like rice but is actually a small, tender pasta. It’s perfect for soaking up sauces, which is why it works beautifully in this one-pan Mediterranean shrimp orzo.
The orzo toasts lightly in the same skillet you used for the shrimp, another flavor-building trick.
Once it’s coated with olive oil, you’ll add the chicken stock (or vegetable stock if you prefer) to cook the orzo until tender. By the time you cook the orzo, it will have absorbed all those herby, garlicky notes that make this dish sing.
What Ingredients Bring the Mediterranean Magic?
Mediterranean recipes thrive on fresh, simple ingredients. You’ll need cherry tomatoes for a pop of sweetness, kalamata olives for a briny contrast, and crumbled feta cheese for creaminess.
Fresh parsley adds color and freshness, while lemon juice brightens everything. A touch of oregano and crushed red pepper give subtle warmth without overpowering the shrimp and orzo.
These ingredients aren’t just delicious, they create that herby, sun-kissed flavor that defines Mediterranean cooking.
Can You Customize This One Pan Mediterranean Shrimp Orzo?
Absolutely. That’s the charm of this orzo recipe. Swap in spinach or sun-dried tomatoes for a deeper flavor.
For a creamier texture, stir in a little extra feta cheese or a splash of stock or water. You can even add artichokes or roasted red pepper for a heartier bite.
The recipe also works with Mediterranean chicken if you’d like to switch things up. It’s endlessly adaptable while staying true to its lemon-shrimp-orzo roots.
How to Season Shrimp and Orzo Perfectly
A simple blend of olive oil, salt and pepper, lemon zest, and a pinch of oregano gives shrimp all the flavor it needs.
After you add the shrimp back to the pan, taste and season with salt and pepper again to balance the acidity of the lemon juice and the saltiness of the feta.
Don’t skip this last adjustment, it’s what turns a good dish into a restaurant-worthy one. The combination of fresh lemon and olive oil adds a glossy, irresistible finish.
How to Reheat and Store Leftovers
If you somehow have leftovers, this one-pot meal reheats beautifully. Store cooked orzo and shrimp in an airtight container for up to three days.
To reheat, add a splash of stock or water to loosen the sauce and warm it gently in a skillet over medium heat. The shrimp and orzo regain their silky texture without drying out.
This method keeps the flavors bright and the feta creamy. You can even enjoy it cold as a Mediterranean-inspired pasta salad for lunch the next day.
What to Serve with Mediterranean Shrimp Orzo
This complete meal doesn’t really need side dishes, but a crisp green salad or grilled vegetables complement it perfectly.
Think cucumbers, red pepper strips, and a drizzle of olive oil with lemon juice. Warm pita or crusty bread helps mop up any remaining sauce.
A glass of chilled white wine, something crisp and citrusy, pulls the whole experience together for an easy, elegant dinner.
Why You’ll Love This Shrimp and Orzo Recipe for Busy Weeknights
It’s fast, flavorful, and foolproof. From start to finish, you can have dinner on the table in under 30 minutes.
It’s the kind of weeknight dinner that feels like a mini vacation, complete with Mediterranean sunshine on your plate.
The one-pan simplicity means less cleanup, and the layered flavors make it feel special enough for company. Whether you’re cooking for two or feeding the family, one-pan shrimp orzo is a dish that impresses every time.
The Finishing Touches That Elevate Flavor
A final drizzle of fresh olive oil right before serving gives a subtle sheen and richness. Sprinkle extra crumbled feta and chopped fresh parsley for contrast.
A little fresh lemon juice ties the flavors together, balancing the briny olives, sweet cherry tomatoes, and tender shrimp.
Each bite tastes vibrant, satisfying, and beautifully Mediterranean. It’s proof that simple ingredients, when treated with care, can feel luxurious.
Common Questions About Cooking Shrimp with Orzo
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
Can I use vegetable stock instead of chicken stock?
Definitely. It keeps the dish lighter and vegetarian-friendly (without the shrimp, of course).
Can I make it ahead?
You can cook the orzo ahead of time and store it separately; combine and reheat gently with a little stock or water before serving.
Is this gluten-free?
Traditional orzo is not, but gluten-free varieties work beautifully.
Can I bake it instead?
Yes, for a pan Mediterranean shrimp orzo bake, transfer everything to an oven-safe skillet, sprinkle extra feta on top, and broil until golden.
A Note on Mediterranean Flavors and Heritage
Dishes like this take inspiration from coastal Mediterranean kitchens where olive oil, seafood, and lemon rule the table.
You’ll find versions of shrimp and orzo in both Greek and Italian homes, each adding its regional flair, sometimes sun-dried tomatoes, sometimes extra herbs.
What unites them is the love for simple, fresh ingredients. Cooking it at home brings that warmth and herby freshness right into your kitchen.
Final Touch: Make It Yours
Once you’ve mastered the base recipe, play with variations. Try lemon shrimp orzo with roasted red pepper for a deeper flavor, or swap feta for goat cheese if you prefer something tangier.
Add spinach or artichokes to sneak in extra vegetables. You can even toss in capers or a dash of white wine while you cook the orzo for an extra layer of flavor. The beauty of this dish is how forgiving it is, it always tastes like sunshine and simplicity.
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