Greek Shrimp Orzo with Feta, Olives, and Tomatoes — A Bright, 30-Minute Mediterranean Winner
There are nights when you want something fast, flavorful, and just a little fancy — enter Greek Shrimp Orzo with Feta, Olives, and Tomatoes. This dish hits that sweet spot: dinner that feels special but practically cooks itself. Whether you’re juggling work emails, kids’ activities, or simply craving a bowl of sunshine, this shrimp orzo recipe is the kind of weeknight magic that becomes a go-to.
If you like a light salad on the side, try pairing this with my bright arugula and citrus salad with goat cheese — the peppery greens and citrus cut through the richness beautifully.
Why You’ll Love This Greek Shrimp Orzo with Feta, Olives, and Tomatoes
- Ready in about 30 minutes — perfect for busy weeknights.
- Bold Mediterranean flavors without fuss: lemon, garlic, oregano, salty feta, and briny olives.
- Flexible enough to feed a picky eater or impress guests.
- One-pan (mostly) means fewer dishes and more time to sip wine or chat with the family.
About this recipe
This is a skillet-forward recipe: sauté the shrimp, toast the orzo, add tomatoes and broth, and finish with feta and olives. The orzo cooks quickly and soaks up bright lemony broth. I like to use peeled, deveined shrimp for convenience, but frozen shrimp works wonderfully when thawed. The result is a comforting yet fresh dish that’s as welcoming as a warm kitchen hug.
Ingredients
- 12 ounces orzo (about 1¾ cups)
- 1 lb large shrimp, peeled and deveined (tail-on or tail-off)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion (or 1 shallot), finely chopped
- 1 cup halved cherry tomatoes (or 1 can diced tomatoes, drained)
- 3 cups low-sodium chicken or vegetable broth
- ½ cup dry white wine (optional — or replace with extra broth)
- 1 cup baby spinach or arugula (optional, for color and greens)
- ½ cup pitted Kalamata olives, halved
- ¾ cup crumbled feta cheese
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Pinch of red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Step-by-step directions (simple, practical, and delicious)
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Prep first: Pat the shrimp dry and season lightly with salt, pepper, and a pinch of oregano. Zest and juice the lemon. Halve the tomatoes and olives. Have your broth measured and nearby — orzo moves fast.
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Sear the shrimp: In a large, wide skillet, heat 1 tablespoon of olive oil over medium-high. Add the shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside (they’ll finish back in the pan).
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Sauté aromatics: Lower heat to medium. Add remaining tablespoon of olive oil, then the onion/shallot. Cook 2–3 minutes until translucent. Stir in the garlic and red pepper flakes and cook 30 seconds until fragrant.
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Toast the orzo: Add the dry orzo to the skillet and cook, stirring frequently, for 2 minutes. Toasting adds a lovely nutty note.
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Deglaze and simmer: Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits. Let it reduce a minute, then add the broth, lemon zest, lemon juice, and oregano. Bring to a simmer.
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Cook the orzo: Simmer, uncovered, for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. If you’re adding spinach or arugula, stir it in during the last minute so it wilts gently.
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Finish the dish: Return the cooked shrimp to the skillet along with the cherry tomatoes, olives, and half the feta. Toss gently to combine and warm the tomatoes and shrimp through — about 1–2 minutes.
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Adjust and serve: Taste and add salt, pepper, or extra lemon juice if needed. Sprinkle with remaining feta and chopped parsley. Serve family-style straight from the skillet.
Quick notes on timing
- If you’re using frozen shrimp, thaw in the fridge overnight or under cold running water for quicker prep.
- If your orzo absorbs liquid too fast, add ¼ cup more broth at a time.
- Want it creamier? Stir in 2 tablespoons of Greek yogurt or cream at the end off the heat.
Helpful tips and tricks (so dinner actually goes smoothly)
- Don’t overcook the shrimp. They go from tender to rubbery fast. Remove them as soon as they’re pink and curl slightly, then finish warming in the pan.
- Toasting the orzo is optional but does give nice depth — don’t skip it if you can spare 2 minutes.
- Swap feta for fresh goat cheese if you like a creamier tang.
- Short on time? Use pre-cooked shrimp and fold them in at the very end. The flavor is still there, and you shave minutes off the clock.
- Leftover idea: This dish keeps well in the fridge 2–3 days. Reheat gently with a splash of broth to loosen the pasta.
A little kitchen story (because food is about people)
Patricia and I made this one for a late-summer family get-together when tomatoes were at their peak. My nephew stuck his fork in, proclaimed it “the good kind of saucy,” and my sister declared that anything with olives was now “officially fancy.” It’s the kind of meal that looks like you worked hard but tastes like a warm Sunday afternoon.
What to serve with it
- A crisp green salad balances the richness. Try the earlier arugula and citrus salad with goat cheese for brightness.
- For a show-stopping starter or dessert, baked brie is a lovely pairing — if you want something melty and indulgent, consider my baked brie with figs, honey, and pecans as an appetizer or indulgent finish.
- Warm crusty bread or pita to sop up any lemony juices.
FAQs (quick answers for busy cooks)
Q: Can I use a different pasta instead of orzo?
A: Yes — small pastas like acini di pepe or even a short cut like ditalini work. Cook time may vary.
Q: Is this recipe spicy?
A: Not unless you add red pepper flakes. A pinch gives a gentle warmth, but you can omit them for mild flavor.
Q: How should I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to revive the sauce.
Q: Can I make this vegetarian?
A: Swap shrimp for chickpeas or crispy tofu, and use vegetable broth. Add a few extra herbs for depth.
Q: Can I meal-prep the components?
A: Yes — cook the orzo and shrimp separately, store in containers, and combine on the night you plan to eat. Fresh tomato and lemon added at the end keep the flavors bright.
Wine and beverage pairings
- A crisp Sauvignon Blanc or a Greek Assyrtiko is lovely here — the citrus notes play well with lemon and tomatoes.
- If you prefer red, a chilled Pinot Noir can work. For non-alcoholic, sparkling water with lemon or a lightly dressed iced tea is refreshing.
Why this recipe works for busy lives
This shrimp orzo balances speed and flavor. You get the satisfaction of a homemade Mediterranean meal without hours in the kitchen. It’s forgiving, versatile, and scales well for guests. Most importantly, it’s the type of dinner that earns a few delighted “Mmm”s at the table — which, let’s be honest, is the true measure of success.
Conclusion
If you like seeing a few different takes on the same vibe, check out this Greek Shrimp with Orzo and Feta (One-Pan, 30-Minute Meal) for another one-pan approach, and explore the flavors in this Mediterranean Shrimp and Orzo Recipe for more ideas on seasoning and tweaks. Thanks for cooking along — I hope this Greek Shrimp Orzo with Feta, Olives, and Tomatoes becomes a new favorite in your weeknight rotation.
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Greek Shrimp Orzo with Feta, Olives, and Tomatoes is a quick, flavorful weeknight meal—simple, bright, and family-friendly. Ready in under 30 minutes.
Greek Shrimp Orzo
Ingredients
Method
- Pat the shrimp dry and season lightly with salt, pepper, and a pinch of oregano. Zest and juice the lemon. Halve the tomatoes and olives. Have your broth measured and nearby.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high. Add the shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
- Lower heat to medium. Add remaining tablespoon of olive oil, then the onion/shallot. Cook 2–3 minutes until translucent. Stir in the garlic and red pepper flakes and cook 30 seconds until fragrant.
- Add the dry orzo to the skillet and cook, stirring frequently, for 2 minutes.
- Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits. Let it reduce a minute, then add the broth, lemon zest, lemon juice, and oregano. Bring to a simmer.
- Simmer, uncovered, for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. If adding spinach or arugula, stir it in during the last minute to wilt gently.
- Return the cooked shrimp to the skillet along with the cherry tomatoes, olives, and half the feta. Toss gently to combine and warm the tomatoes and shrimp through for about 1–2 minutes.
- Taste and add salt, pepper, or extra lemon juice if needed. Sprinkle with remaining feta and chopped parsley. Serve family-style straight from the skillet.