Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe

If you’re searching for a dazzling weeknight dinner that’s brimming with Mediterranean flavor and comes together in just half an hour, look no further than Greek Shrimp Orzo with Feta, Olives, and Tomatoes. This vibrant skillet meal is bursting with juicy shrimp, tender pasta, sweet tomatoes, briny olives, and creamy feta in every bite. It’s the perfect marriage of color, texture, and taste—a dish that manages to feel both special and effortlessly simple. Trust me, one forkful and you’ll be hooked on this Greek delight!

this Recipe

Ingredients You’ll Need

You only need a handful of pantry and fresh staples for this dish, but each one truly shines. Every ingredient in Greek Shrimp Orzo with Feta, Olives, and Tomatoes brings something special, stacking up layers of flavor and color for a meal that looks and tastes like sunshine.

• Shrimp: Choose large, peeled, and deveined shrimp for a quick-cooking, juicy protein that soaks up all the Mediterranean flavors.
• Olive Oil: This golden elixir gives the dish its signature richness and a subtle fruity backbone.
• Garlic: Fresh garlic infuses the base with aromatic warmth—don’t skimp!
• Dried Oregano: Classic Greek herb that adds herbal brightness in just a shake or two.
• Red Pepper Flakes (optional): For a gentle kick, sprinkle in some heat—totally adjustable for your spice preference.
• Salt and Black Pepper: Essential seasonings that tie all the flavors together.
• Orzo Pasta: This rice-shaped pasta is perfect for soaking up every bit of broth while providing a luscious, tender texture.
• Cherry Tomatoes: Sweet, juicy bursts that break down into a beautiful sauce as they cook.
• Kalamata Olives: Sliced and deeply briny, they add punch and unmistakable Greek flavor.
• Feta Cheese: Crumbled on at the end, it melts ever so slightly into creamy, tangy goodness.
• Fresh Lemon Juice: A finishing squeeze that perks up the entire dish with brightness and freshness.
• Fresh Parsley: Just a sprinkle brings color and a refreshing herbal note to each bite.
• Low-Sodium Chicken Broth or Water: The liquid that cooks your orzo to plump, flavorful perfection—broth adds extra depth, but water works too.

How to Make Greek Shrimp Orzo with Feta, Olives, and Tomatoes

Step 1: Sauté the Shrimp

In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and let it sizzle for about one minute, just until it’s fragrant but not quite golden. Add your shrimp, sprinkle over oregano, a pinch of red pepper flakes (if you’d like some kick), and season with salt and black pepper. Cook the shrimp for 2 to 3 minutes per side, until they curl up and take on a pretty pink hue. Once they’re cooked, transfer them to a plate to prevent overcooking—they’ll finish in the dish later!

Step 2: Toast the Orzo

Using the same skillet is key since all those tasty shrimp and garlic bits will flavor the orzo beautifully. Pour in the dry orzo and stir it around for about two minutes to toast. You’re looking for it to pick up just a hint of golden color, which deepens its flavor and gives your Greek Shrimp Orzo with Feta, Olives, and Tomatoes some extra nutty notes.

Step 3: Simmer the Orzo

Next, pour in your chicken broth (or water if you’re making it pescatarian) and bring the mixture to a gentle simmer. Let the orzo cook uncovered for 8 to 10 minutes, stirring now and then to keep it from sticking. You want the pasta to be tender and most of the liquid to absorb—think creamy, risotto-like consistency but with much less work!

Step 4: Add Tomatoes and Olives

Now add the halved cherry tomatoes and sliced kalamata olives right into the skillet. Stir gently and let everything cook together for about two minutes. The tomatoes will start popping and releasing their sweet juices, transforming your orzo into a colorful, glossy base for the shrimp’s return.

Step 5: Combine and Finish

Return the cooked shrimp (and any juices) to the skillet, stirring gently to combine. Remove the pan from the heat and immediately add the lemon juice, crumbled feta, and chopped parsley. The residual heat will soften the feta just enough, and the lemon’s zip brightens up every bite of Greek Shrimp Orzo with Feta, Olives, and Tomatoes. Serve while still warm for peak flavor and texture!

How to Serve Greek Shrimp Orzo with Feta, Olives, and Tomatoes

Garnishes

This dish dazzles when finished with a final flourish! I love adding a sprinkle of extra parsley and a few more crumbles of feta on top right before serving. If you’re feeling fancy, a little extra drizzle of olive oil or a dusting of fresh black pepper takes Greek Shrimp Orzo with Feta, Olives, and Tomatoes from delicious to truly show-stopping.

Side Dishes

Since this is already a complete meal, you don’t need much on the side—maybe just a crisp green salad with a tangy vinaigrette to balance the richness. Warm, crusty bread works wonders for scooping up every last bit. For a family-style dinner, consider adding roasted artichokes or a simple cucumber-tomato salad for more veggie goodness.

Creative Ways to Present

You can serve Greek Shrimp Orzo with Feta, Olives, and Tomatoes family-style in a big, shallow dish, letting everyone dig in at the table. Or, scoop into individual bowls and top each with an extra lemon wedge for a zesty, restaurant-worthy touch. If you’re hosting, try serving in small cups or ramekins as a party appetizer for a unique Mediterranean nibble!

Make Ahead and Storage

Storing Leftovers

Leftovers of Greek Shrimp Orzo with Feta, Olives, and Tomatoes keep well in an airtight container in the fridge for up to three days. The flavors actually develop a bit more overnight, making the dish just as delicious for lunch the next day.

Freezing

This dish can be frozen, but keep in mind the shrimp may lose a bit of their tender texture when thawed. For best results, freeze only the orzo mixture and add freshly cooked shrimp when you’re ready to serve. Use freezer-safe containers and enjoy within two months.

Reheating

To reheat, simply warm your Greek Shrimp Orzo with Feta, Olives, and Tomatoes gently on the stovetop with a splash of water or chicken broth to loosen it up. If microwaving, cover and heat in short bursts, stirring in between until hot. Add an extra squeeze of lemon and fresh parsley just before serving to revive the flavors.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear beautifully and keeps the flavors vibrant in your Greek Shrimp Orzo with Feta, Olives, and Tomatoes.

What can I substitute for feta cheese?

If feta isn’t your favorite, try crumbled goat cheese or a mild queso fresco. These alternatives will give you that creamy finish, though the signature tang of authentic Greek Shrimp Orzo with Feta, Olives, and Tomatoes comes from feta itself.

Is it possible to make this recipe gluten-free?

Definitely! Look for gluten-free orzo at specialty stores or online. Prepare as directed for a gluten-free version of Greek Shrimp Orzo with Feta, Olives, and Tomatoes that’s just as satisfying.

Can I make this dish vegetarian?

Yes! Omit the shrimp and use vegetable broth. Add in some sautéed artichoke hearts or extra spinach for more heartiness, and you’ll have a vegetarian take that still channels all the Mediterranean flair of the original.

How can I add extra vegetables?

Feel free to stir in a handful of baby spinach or some canned artichoke hearts during the final few minutes of cooking. These veggies fit seamlessly into Greek Shrimp Orzo with Feta, Olives, and Tomatoes and boost both flavor and nutrition.

Final Thoughts

Greek Shrimp Orzo with Feta, Olives, and Tomatoes is pure Mediterranean magic—quick, colorful, and delightfully crave-worthy. I absolutely adore how it transforms simple ingredients into a meal that transports you to sunny seaside tavernas. Try it yourself for your next dinner and see just how easily this one-skillet feast turns a regular night into something worth celebrating!

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