Orzo with Shrimp and Feta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
707 kcal
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Course
Main Course
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Cuisine
Greek
Orzo with Shrimp and Feta
Description
This recipe features shrimp marinated briefly with baking soda, red pepper flakes, olive oil, and salt to enhance texture and flavor before quick sautéing. The accompanying orzo is toasted with onion and garlic in olive oil, then simmered in low-sodium chicken stock for a delicate, tender bite. Black olives add a briny contrast, while lemon zest and juice brighten the orzo, culminating in a fresh, tangy profile. Crumbled feta and parsley mixed in at the end give a creamy, herbaceous finish.
The dish balances spicy, savory, and citrus elements with a pleasing contrast between the shrimp’s firm texture and the soft but al dente orzo. Cooking shrimp separately ensures it remains tender without overcooking during pasta preparation.
Serving immediately keeps shrimp tender and maintains the bright lemon flavor. The dish holds well for a few days when refrigerated, but shrimp are recommended to be consumed the day they’re cooked due to reheating challenges. The use of oil-cured olives requires rinsing to manage saltiness and prevent overpowering the delicate orzo and shrimp flavors.
Adjust seasoning with salt and black pepper at the end to suit taste. Doubling the recipe is straightforward for larger gatherings or meal prepping.
Ingredients
For the shrimp
- 1 1/2 pounds Shrimp u26 or larger
- 1/2 teaspoon baking soda
- 1 teaspoon red pepper flakes crushed, hot
- 1/2 teaspoon salt
- 4 tablespoons olive oil divided
For the orzo
- 4 tablespoons extra virgin olive oil
- 1 medium onion diced
- 6 cloves garlic minced
- 1 1/2 cups orzo
- 3 1/2 cups chicken stock low-sodium
- 1/2 cup black olives pitted, rinsed, and chopped, oil-cured
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 cup feta cheese crumbled
- 1/2 cup parsley minced, flat-leaf, Italian
- salt to taste
- black pepper to taste
Instructions
For the shrimp
- Place the shrimp, baking soda, red pepper flakes, 2 tablespoons of olive oil, and salt into a bowl and mix well. Cover with plastic and set aside for at least 10 minutes before sauteing.
- Heat a large pan to medium heat and add the remaining olive oil. Once shimmering, add the shrimp and cook for 1-2 minutes per side or until almost cooked through. Place the shrimp onto a plate and cover with foil.
For the orzo
- Add the extra virgin olive oil to the same pan and turn the heat to medium. Once the oil is shimmering add the onion and a pinch of salt. Once the onions are soft and translucent (about 5-7 minutes) add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the orzo and mix well to coat with the olive oil. Toast the orzo for 3 minutes then add the chicken stock. Bring to a boil. Once boiling, cover and turn the heat down to low. Cook until the orzo is tender and most of the liquid has absorbed (about 12-15 minutes).
- Uncover the pot and mix in the olives, lemon juice, zest, and cooked shrimp. Remove the pan from the heat and add the parsley and feta. If the orzo is too dry add a touch more chicken stock and olive oil if needed. Taste test and adjust salt and pepper if required. Enjoy!
Notes
- Rinse oil-cured olives to reduce their saltiness before using.
- Consume shrimp on the day of cooking as they do not reheat well; leftovers up to 3 days in fridge.
- The recipe scales easily if doubling the quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 40.8g | 14% |
| Protein | 49.7g | 99% |
| Fat | 38g | 58% |
| Saturated Fat | 8.2g | 41% |
| Cholesterol | 380mg | 127% |
| Sodium | 1407mg | 59% |
| Potassium | 340mg | 7% |
| Fiber | 2.1g | 8% |
| Sugar | 4.4g | 9% |
| Calcium | 283mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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