Baked Shrimp and Orzo with Feta Cheese
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
38 mins
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Total Time
58 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Baked Shrimp and Orzo with Feta Cheese
Description
This recipe starts by sautéing onion with olive oil and oregano until translucent, then adding minced garlic and toasting the orzo in the pot until lightly browned. Broth and water are added to partially cook the orzo until slightly tender. Drained diced tomatoes, peas, and seasoned shrimp are stirred in before transferring the mixture to a baking pan. After sprinkling with feta cheese on top, the dish is baked, allowing the shrimp to cook through and the orzo to finish absorbing the flavors.
The shrimp is seasoned simply with salt and pepper and is added at the last step to prevent overcooking. The feta cheese adds a creamy, tangy contrast to the tomato and orzo base. Lemon wedges served alongside brighten the flavors when squeezing over the baked dish.
Because frozen shrimp is commonly used, thaw it overnight in the refrigerator and drain excess water before cooking. Using canned diced tomatoes drained of excess liquid helps avoid a soggy casserole. This dish works well as a filling main course and allows preparation in stages for convenience.
Ingredients
- 1 ½ - 2 pounds Shrimp 31 to 40 per pound, peeled and deveined, large
- salt
- black pepper
- 1 cup onion about 1 medium yellow, white or red onion, chopped
- 1 teaspoon extra virgin olive oil or coconut oil
- 1 teaspoon oregano dried
- ½ teaspoon salt
- 6 garlic finely minced or pressed, cloves
- 1 pound orzo pasta
- 4 cups chicken broth low-sodium
- 1 cup water
- 1 (28-ounce) (28-ounce) can tomato diced, drained
- 1 cup peas frozen
- 1 cup feta cheese crumbled
- lemon wedges for serving
Instructions
- Preheat the oven to 400 degrees F. Pat the shrimp dry with a few paper towels and lightly season with salt and pepper. Set aside while preparing the rest of the ingredients. Lightly grease a 9X13-inch baking pan with cooking spray and also set aside.
- In a 4- or 5-quart pot, combine the onion, oil, oregano and 1/2 teaspoon salt over medium-low heat. Cover the pot and cook, stirring occasionally, until the onions have started to turn translucent, 7-8 minutes. Check often so the mixture doesn't burn. Stir in the garlic and cook for about 30 seconds.
- Stir in the orzo, increase the heat to medium, and cook, stirring often, until the orzo is coated with the mixture and is lightly browned, 3-4 minutes.
- Stir in the broth and water and cook, stirring every once in a while, until the orzo is slightly tender but still has some firmness (it will continue to cook in the oven), about 10-12 minutes. Stir in the tomatoes, peas and shrimp.
- Pour the mixture into the prepared pan. Sprinkle the feta cheese evenly over the top. Bake the casserole until the shrimp are cooked through and the cheese is lightly browned, 18-20 minutes.
- Serve with lemon wedges.
Notes
- Frozen shrimp can be thawed overnight in the refrigerator and drained before cooking to maintain texture.
- Use drained canned diced tomatoes to prevent excess moisture in the casserole.
- Lemon wedges served with the dish add a fresh finish when squeezed on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 643kcal | 32% |
| Carbohydrates | 79g | 26% |
| Protein | 57g | 114% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 356mg | 119% |
| Sodium | 2202mg | 92% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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