Greek Shrimp with Orzo
Dive into the vibrant flavors of the Mediterranean with this Greek Shrimp with Orzo recipe—a one-skillet wonder that's packed with fresh, wholesome ingredients and bold taste. Succulent shrimp are sautéed to perfection and paired with tender orzo, sweet bursts of cherry tomatoes, tangy kalamata olives, and creamy crumbled feta. Brightened with fresh parsley, dill, and a squeeze of zesty lemon, this dish is both hearty and refreshing. Perfect for a quick weeknight dinner or an elegant meal to impress guests, this recipe comes together in just 35 minutes and delivers authentic Greek-inspired flavors in every bite. Serve it warm and garnish with a sprinkle of herbs for a dish that's as beautiful as it is delicious. Keywords: Greek shrimp recipe, orzo skillet meal, Mediterranean dinner ideas, quick shrimp recipes, one-pot Mediterranean pasta.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 2.5 cups chicken or vegetable broth
- 2 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 0.75 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh dill, chopped
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with a pinch of salt and black pepper, then add them to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and the minced garlic. Cook for 30 seconds until fragrant.
Stir in the orzo and toast it for 1-2 minutes, stirring frequently to prevent burning.
Pour in the chicken or vegetable broth and bring it to a simmer. Reduce the heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid has mostly absorbed.
Add the cherry tomatoes, kalamata olives, and cooked shrimp back to the skillet. Stir to combine and cook for an additional 2-3 minutes until heated through.
Remove the skillet from heat and stir in the feta cheese, parsley, dill, and lemon juice.
Add salt, black pepper, and red pepper flakes (if using) to taste.
Serve immediately and garnish with additional herbs and a sprinkle of feta cheese, if desired.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 259 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
