Shrimp with Orzo Olives and Feta
Elevate your weeknight dinner routine with this Mediterranean-inspired Shrimp with Orzo, Olives, and Feta recipe—a vibrant dish bursting with bold flavors and wholesome ingredients. Tender orzo pasta forms the perfect base for succulent, pan-seared shrimp, juicy grape tomatoes, and tangy kalamata olives, all brought together with a drizzle of extra virgin olive oil, fragrant garlic, and a touch of lemon zest and juice. A sprinkling of crumbled feta cheese and fresh parsley adds creamy richness and bright herbal notes, while dried oregano ties the whole dish together with classic Mediterranean flair. Ready in just 30 minutes, this one-pan meal checks all the boxes for simplicity, elegance, and healthy eating. Perfect for busy nights or casual entertaining, serve this satisfying dish warm and watch it disappear! Keywords: Mediterranean-inspired recipe, shrimp and orzo, feta cheese, kalamata olives, quick dinner recipes.
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Recipe Information
Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 1 cup orzo pasta
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1.5 cups grape or cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup crumbled feta cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups water or chicken broth (for cooking orzo)
Instructions
Bring a medium pot of salted water or chicken broth to a boil. Add orzo and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
While orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 2–3 minutes per side until the shrimp are pink and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the halved grape tomatoes to the skillet and cook for 3–4 minutes, allowing them to soften slightly. Stir in the sliced kalamata olives, lemon zest, lemon juice, and dried oregano.
Return the cooked shrimp to the skillet and toss to coat with the tomato and olive mixture. Heat through for 1–2 minutes.
Add the cooked orzo to the skillet and gently mix everything together. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the skillet from heat and sprinkle crumbled feta cheese and chopped parsley over the top.
Serve warm and enjoy your Shrimp with Orzo, Olives, and Feta!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 10.4 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1409 mg | 30% | |
*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.
