Shrimp with Orzo and Feta

Shrimp is a fast-cooking protein, so you’ll always find a bag or two in my freezer for quick weeknight meals. Easy shrimp recipes are fantastic when you need to get dinner on the table quickly.

This shrimp with orzo and feta recipe takes less than 30 minutes to prepare. The process is as easy as boiling the orzo, sauteing garlic, tomatoes and shrimp in olive oil, and then mixing everything together with lemon juice, fresh herbs and crumbled feta. The result is a fresh and healthy meal packed with savory, sweet, acidic and salty Mediterranean flavors.

Ingredients for Shrimp with Orzo and Feta

• Whole wheat orzo: Hot cooked orzo forms the tender base of this dish. The small, rice-shaped pasta absorbs all the delicious pan drippings and lemon juice when tossed with the other ingredients.
• Garlic: Few things can match the savory aroma of garlic sizzling in olive oil. This recipe calls for two minced cloves, but garlic lovers can add an extra clove or two.
• Tomatoes: When sauteed, fresh chopped tomatoes soften and release their juices, helping to create a sweet and acidic pan sauce that coats the shrimp and orzo. You can chop plum tomatoes or use quartered cherry tomatoes.
• Lemon juice: Fresh lemon juice adds bright citrus notes to the dish. One lemon should yield enough juice for this recipe, and you’ll get the most juice from your fruit by firmly rolling it on your cutting board before squeezing it.
• Shrimp: This recipe calls for small shrimp with a count of 26 to 30 per pound, but you can use medium or large shrimp if you prefer. Choose fresh or frozen peeled and deveined shrimp to keep this recipe quick and easy. If using frozen shrimp, thaw them overnight in the fridge or submerge the package in a bowl of cold water for 30 minutes.
• Cilantro: Stir chopped cilantro into the dish just before serving for a pop of fresh-from-the-garden flavor. If you’re not a fan or find that cilantro tastes soapy, you can substitute fresh parsley, dill or basil.
• Feta: A block of feta packed in brine is softer and packs a more tangy, salty flavor than a tub of crumbled feta cheese. Slice a hunk of feta off the block and use your hands to crumble it into the skillet.

Directions

Step 1: Cook the orzo

Boil a pot of salted water and cook the whole wheat orzo according to the package directions.

Step 2: Saute the aromatics

While the orzo is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic, and cook and stir for one minute. Stir the chopped tomatoes and lemon juice into the skillet and bring the mixture to a boil.

Editor’s Tip: Garlic can burn quickly, so start stirring once it hits the pan to keep it from sticking or scorching.

Step 3: Cook the shrimp

Add the shrimp to the skillet and lower the heat. Simmer, uncovered, until the shrimp turns pink and opaque, about four to five minutes.

Editor’s Tip: Use tongs to flip the shrimp after two to three minutes so they cook evenly.

Step 4: Combine the orzo and shrimp

Drain the orzo and add it to the shrimp mixture with the cilantro and pepper. Stir and heat through, then sprinkle the skillet with feta cheese. Serve warm.

Shrimp with Orzo and Feta Variations

• Season the shrimp: Dust the shrimp with Italian seasoning, Old Bay or your favorite blend before cooking it.
• Make it spicy: Stir a pinch of crushed red pepper flakes into the skillet with the tomatoes and lemon juice.
• Turn up the lemon flavor: For an extra punch of citrus, zest the lemon before juicing it and sprinkle the zest over the finished dish.
• Try another herb: Add flavor and a pop of green with any fresh herbs you have on hand. Parsley, dill or basil fit the Mediterranean vibe and pair well with lemon, shrimp, garlic and tomatoes.
• Add more veggies: Saute chopped onion before adding the garlic to the skillet, or include some green veggies for a more colorful and filling meal. Cook bite-sized broccoli florets or 1-inch pieces of asparagus with the shrimp, or stir a cup of frozen peas or a few handfuls of spinach into the skillet with the cooked orzo and heat through.
• Swap orzo for a different grain: Cooked whole grains like quinoa, farro, brown rice or barley can be used instead of orzo to create a heartier, chewier base.

How to Store Shrimp with Orzo and Feta

Leftover lemon shrimp and orzo can be stored in an airtight container in the refrigerator for up to four days. Reheat it on the stovetop with a splash of water or broth to prevent it from sticking to the pan, or heat it in the microwave until it’s warmed through.

Can you freeze shrimp with orzo and feta?

The garlic, lemon, tomatoes and feta in this recipe taste best and brightest when enjoyed fresh. Freezing and thawing cooked seafood and pasta can result in undesirable texture changes, so we don’t recommend freezing this dish.

Can you make shrimp with feta and orzo ahead of time?

Since shrimp are fast-cooking and easy to overcook, we recommend cooking them before serving for the best texture. This recipe comes together in under 30 minutes, but you can make it even speedier by cooking the orzo in advance. Store the cooked pasta in the fridge for up to three days and reheat it before combining it with the shrimp.

Shrimp with Orzo and Feta Tips

Can you use a different protein?

Sure! Try scallops or crabmeat instead of shrimp, or use a combination for a seafood feast. Boneless, skinless chicken breasts are an excellent option for non-seafood eaters. Cut the chicken breasts into bite-sized pieces and pan-sear them until they reach an internal temperature of 165℉. For a vegetarian version, add a can of drained cannellini beans or chickpeas to the garlic, lemon and tomato mixture.

How do you make this recipe gluten-free?

You can make gluten-free shrimp, orzo and feta by replacing the orzo with a certified gluten-free version made from brown rice, lentils or chickpeas. Or, instead of pasta, substitute a gluten-free whole grain like rice or quinoa.

What can you serve with lemon shrimp and orzo?

Shrimp with feta and orzo is a complete meal, but there’s always room for more vegetables! Pair it with roasted vegetables, a Greek salad or grilled zucchini.