Description
This vibrant and flavorful Greek Shrimp Orzo with Feta, Olives, and Tomatoes is a delicious, Mediterranean-inspired dish that’s packed with shrimp, feta, sun-dried tomatoes, and kalamata olives. A perfect 30-minute meal that’s both fresh and filling.
Ingredients
-
Shrimp:
- 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
-
Greek Orzo with Feta:
- 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 to taste
Instructions
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Cook Shrimp:
In a large bowl, combine shrimp with seasonings (smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt). Toss to coat.
Heat a large (12-inch), high-sided skillet on medium heat. Add olive oil, and ensure it’s hot but not sizzling or burning.
Add shrimp in batches if needed, without overcrowding. Cook shrimp for 3-4 minutes, flipping once or twice, until pink.
Remove shrimp from the skillet. -
Make Greek Orzo:
In the same skillet, add orzo and chicken stock. Bring to a boil, then reduce heat and simmer, covered, for about 10 minutes (according to package instructions). Stir occasionally to avoid sticking.
Check orzo texture and adjust by adding more water if necessary. -
Add Vegetables and Cheese:
Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and green olives.
Add feta cheese (reserve ¼ cup for garnish).
Stir in lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning.
Reheat gently on low heat, stirring constantly. Season with salt and pepper. -
Assembly:
Add cooked shrimp back to the skillet, reheat gently if needed.
When serving, top with remaining feta cheese and fresh chopped basil.
Notes
- You can substitute the chicken stock with vegetable stock for a vegetarian version.
- Adjust the amount of red pepper flakes based on your spice preference.
- For extra freshness, garnish with more basil or lemon zest.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 830mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 175mg