Greek Shrimp with Orzo, Feta, Olives, and Tomatoes
Juicy garlic shrimp simmered with orzo, blistered tomatoes, briny olives, and creamy feta in one pan. This Mediterranean shrimp orzo recipe is bright, cozy, and ready in under 40 minutes.
A One Pan Greek Dinner Worth Bragging About
There is something magical about a skillet that does all the work for you, and this Greek shrimp with orzo, feta, olives, and tomatoes is exactly that kind of magic. Plump shrimp get a quick sear, then nestle into a pan of tomatoes, briny olives, and tender orzo that soaks up every drop of garlicky, lemony broth. By the time you scatter the feta on top, your kitchen smells like a taverna on the coast of Santorini.
This is one of those Mediterranean shrimp orzo recipes that feels fancy enough for guests but comes together on a busy weeknight with almost no cleanup. One pan, thirty minutes, and dinner is done.
Before we get cooking, the right tools and ingredients genuinely change the outcome here. A wide, heavy bottomed skillet helps the orzo cook evenly without scorching on the bottom, good quality extra virgin olive oil rounds out the sauce, and real Greek feta, the block kind you crumble yourself, melts into the dish far better than pre crumbled versions. A sharp citrus zester also makes quick work of that all important lemon zest.
Why This Greek Shrimp Orzo Recipe Works
The secret to a great one pan Mediterranean shrimp orzo bake is layering flavor at every step instead of dumping everything in at once. Searing the shrimp first locks in their texture so they do not turn rubbery later. Blistering the tomatoes coaxes out their natural sweetness, and toasting the orzo briefly in those pan juices gives the whole dish a deeper, almost nutty backbone before the broth even goes in.
Kalamata olives bring salty richness, a generous squeeze of lemon brightens everything at the end, and the feta melts just slightly into the warm orzo, turning creamy in some bites and pleasantly crumbly in others.
Chef's Tip: Add the feta off the heat, right before serving. If it sits in the hot pan too long it can turn grainy instead of soft and creamy.
A Few Notes on Ingredients
This recipe is forgiving, which is part of why it has become such a favorite among Greek shrimp orzo recipes home cooks return to again and again.
- Shrimp: Look for large or extra large shrimp, peeled and deveined with the tails removed for easy eating straight from the pan.
- Orzo: A small rice shaped pasta that cooks almost like risotto here, soaking up broth as it simmers.
- Tomatoes: Cherry or grape tomatoes work best since they blister quickly and release just the right amount of juice.
- Feta: Buy a block and crumble it yourself. It has far better texture and flavor than pre crumbled feta.
Ready to make it? Here is the full step-by-step recipe:
Greek Shrimp with Orzo, Feta, Olives, and Tomatoes
Juicy garlic shrimp simmered with orzo, blistered tomatoes, briny olives, and creamy feta in one pan. This Mediterranean shrimp orzo recipe is bright, cozy, and ready in under 40 minutes.
Ingredients
- 3 tbsp extra virgin olive oil, divided
- 1 lb large shrimp, peeled and deveined, tails off
- 4 cloves garlic, minced
- 1/2 cup yellow onion, finely diced
- 2 cups cherry tomatoes, halved
- 1 1/2 cups orzo pasta, uncooked
- 2 1/2 cups chicken or vegetable broth, low sodium
- 1/2 cup kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1 lemon, zested and juiced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes, optional, for heat
- 1/4 cup fresh parsley, chopped, for garnish
- 1 tsp kosher salt, or to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Pat the shrimp dry and season with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large, deep skillet over medium high heat.
Sear the shrimp for 1 to 2 minutes per side until just pink and opaque. Transfer to a plate and set aside; they will finish cooking later.
Add the remaining 2 tablespoons of olive oil to the same skillet. Add the onion and cook for 3 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant, then add the cherry tomatoes and cook for 3 to 4 minutes until they begin to blister and release their juices.
Add the oregano and red pepper flakes, then stir in the uncooked orzo, toasting it in the pan juices for 1 minute.
Pour in the broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat to a simmer.
Cover and cook for 9 to 10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
Stir in the kalamata olives and return the shrimp to the pan, nestling them into the orzo. Cover and cook for 2 more minutes until the shrimp are heated through.
Remove from heat and stir in the lemon zest and lemon juice. Taste and adjust salt and pepper as needed.
Scatter the crumbled feta and fresh parsley over the top. Serve warm directly from the skillet.
Equipment
- Large deep skillet with lid
- Wooden spoon
- Citrus zester
- Measuring cups and spoons
Notes
Serving and Storing Your Greek Shrimp Orzo
Serve this Greek shrimp with orzo and feta straight from the skillet for that rustic, family style feel. A simple Greek salad, some warm pita, or a glass of crisp white wine rounds out the meal beautifully. If you want to stretch it further, a side of garlicky sauteed greens like spinach or kale pairs nicely with the bright, briny flavors already in the pan.
Leftovers store well in an airtight container in the fridge for up to three days. Since orzo continues to absorb liquid as it sits, add a splash of broth or water when reheating to bring back that silky texture.
Chef's Tip: If you are doubling the recipe for a crowd, use the widest skillet or shallow Dutch oven you own so the orzo cooks in a thin, even layer rather than steaming in a thick pile.
A Few Easy Variations
This dish is endlessly adaptable, which is why so many cooks searching for Mediterranean shrimp orzo recipes keep coming back to a version just like this one.
- Swap shrimp for chicken thighs or chickpeas for a vegetarian twist.
- Stir in a handful of baby spinach at the end for extra greens.
- Add a splash of white wine with the broth for a slightly more elegant, restaurant style finish.
However you make it, this Greek shrimp orzo is the kind of weeknight dinner that tastes like a vacation, no plane ticket required.
