Name: Shrimp and Feta Orzo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 1/2 pounds shrimp (u26 or larger); 1/2 teaspoon baking soda; 1 teaspoon crushed hot red pepper flakes; 1/2 teaspoon salt; 4 tablespoons olive oil (divided); 4 tablespoons extra virgin olive oil; 1 medium onion (diced); 6 cloves garlic (minced); 1 1/2 cups orzo; 3 1/2 cups low-sodium chicken stock; 1/2 cup oil-cured black olives (pitted, rinsed, and chopped); 1 tablespoon lemon zest; 3 tablespoons lemon juice; 1 cup feta (crumbled); 1/2 cup flat-leaf Italian parsley (minced); Salt and pepper (to taste)

If you’re on the hunt for a dish that’s both comforting and bursting with bright, bold flavors, you’re going to adore this Shrimp and Feta Orzo Recipe. It’s my go-to weeknight meal when I want something quick but feel like I’m treating myself a little. The combination of tender shrimp, tangy feta, and citrusy lemon over perfectly cooked orzo brings together everything I crave—think fresh, comforting, and just a little bit special. Stick with me, and I’ll share how to nail this every single time.

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Why You’ll Love This Recipe

Quick & Easy: You can have this on the table in about 35 minutes, perfect for busy evenings.
Bright, Balanced Flavors: The lemon zest and juice cut through the richness of feta and shrimp beautifully.
One-Pot Wonder: Minimal cleanup and maximum flavor from combining everything thoughtfully.
Family Favorite: I’ve made this a dozen times, and my family literally goes crazy for it every single time.

A white speckled plate holds a serving of light yellow pasta mixed with small chopped onions and green parsley pieces. On top of the pasta are four orange cooked shrimp with some slight grill marks. Small white crumbles of cheese are scattered over the shrimp and pasta. Two lemon wedges sit at the edge of the pasta, adding a bright yellow contrast. A silver fork rests on the plate's right side. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Shrimp and Feta Orzo, shrimp feta pasta, easy shrimp orzo, lemon shrimp pasta, quick seafood dinner

Ingredients You’ll Need

Getting to know these ingredients helps a lot, because every bite is a perfect balance of textures and tastes. I always recommend grabbing good-quality shrimp and feta—it makes all the difference. Also, using chicken stock instead of water gives the orzo a deeply savory base that really lets the other flavors sing.

Flat lay of a handful of large raw shrimp (u26 size), a small mound of uncooked orzo pasta, a whole medium onion diced with pieces separated, six whole garlic cloves peeled, a small white bowl of crumbled feta cheese, a small white bowl of chopped oil-cured black olives, a small white bowl of bright yellow lemon zest, a small white bowl with fresh lemon juice, a small bunch of fresh flat-leaf Italian parsley with some leaves scattered, a small white bowl filled with crushed hot red pepper flakes, a whole uncracked brown egg next to a small white bowl of olive oil, salt and black pepper scattered naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Shrimp and Feta Orzo, shrimp feta pasta, easy shrimp orzo, lemon shrimp pasta, quick seafood dinner

Shrimp: Look for U26 or larger for that juicy, plump bite; smaller shrimp just don’t hold up as well here.
Baking soda: This might surprise you, but it’s a secret trick to make the shrimp extra tender and snappy.
Crushed hot red pepper flakes: Adjust to taste depending on how much heat you like; they add a subtle kick without overpowering.
Salt: Essential for seasoning shrimp and enhancing all the flavors.
Olive oil: Divided for sauteeing and finishing; I always use a good extra virgin olive oil for the final touch.
Onion: Diced finely to soften and sweeten the base of the dish.
Garlic: Six cloves bring the savory depth that shrimp and orzo crave.
Orzo: A pasta that’s rice-shaped, cooks quickly and soaks up all the tasty stock.
Chicken stock: Low sodium lets you control salt levels better, plus it’s our flavorful cooking liquid.
Oil-cured black olives: These add a punchy salty, briny note that works perfectly with feta.
Lemon zest and juice: The citrusy brightness is what makes this dish feel fresh and light.
Feta: Crumbled and tangy, it melts slightly while still giving that distinctive bite.
Flat-leaf Italian parsley: Fresh herb to finish with a pop of color and subtle earthiness.
Salt and pepper: To taste, everything always benefits from a little extra seasoning at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Shrimp and Feta Orzo Recipe depending on what I have on hand or the season. It’s such a flexible dish that you can make it your own easily, whether you crave a bit more heat or want to lighten things up.

Spice it up: Sometimes I stir in a little smoked paprika or cayenne for a deeper smoky heat that my family really digs.
Greens addition: Toss in baby spinach or kale at the end to sneak in some veggies—you won’t even notice but your plate feels more balanced.
Swap protein: If shrimp isn’t your thing, this recipe works beautifully with scallops or even chicken breast, just adjust the cooking time.
Make it vegan: Use a plant-based feta alternative and swap shrimp for sautéed mushrooms or tofu for a plant-friendly twist.

How to Make Shrimp and Feta Orzo Recipe

Step 1: Prep and Tenderize Your Shrimp

Start by tossing your shrimp with baking soda, salt, and the crushed hot red pepper flakes. This little baking soda trick—yeah, it’s a kitchen secret I discovered a while back—helps the shrimp stay tender and juicy after cooking. Let it sit for about 15 minutes while you prep the rest.

Step 2: Sauté Onion and Garlic to Flavor Base

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent—this takes around 5 minutes. Then toss in all six cloves of minced garlic and stir for about a minute until fragrant but not browned. This combo is the soul of the dish, so don’t rush it!

Step 3: Toast Orzo and Add Stock

Add the orzo to the skillet and stir to coat it with oils and aromatics. Toast it gently for 2-3 minutes until it smells nutty—this extra step gives a lovely depth. Then pour in the chicken stock, bring it to a simmer, and cover it. Let it cook for about 10 minutes until the orzo is tender and has soaked up most of the liquid.

Step 4: Cook Shrimp and Combine Everything

While the orzo is cooking, wipe the shrimp gently to remove excess baking soda. Heat the remaining olive oil in a separate pan over medium-high heat. Cook the shrimp for 2 minutes per side, just until pink and opaque—don’t overcook or they’ll turn rubbery! Add the shrimp to the orzo once done. Then stir in the chopped olives, lemon zest, lemon juice, crumbled feta, and parsley. Give everything a final good mix and season with salt and pepper to taste.

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Pro Tips for Making Shrimp and Feta Orzo Recipe

Tender Shrimp Hack: Don’t skip soaking shrimp in baking soda—it changes everything by keeping them tender, like a pro chef’s trick.
Orzo Toasting: Toast your orzo before simmering to deepen the flavor—it’s a quick step but adds so much.
Don’t Overcook Shrimp: Shrimp cook fast. As soon as they turn pink and curl slightly, pull them off the heat for springy texture.
Balance the Salt: Since olives and feta are salty, add salt slowly and taste frequently—that way it won’t overpower.

How to Serve Shrimp and Feta Orzo Recipe

A white plate shows a dish with three large cooked shrimp arranged on top of a bed of orzo pasta. The orzo is light golden, mixed with fresh green herbs scattered around. Small white crumbles of cheese are placed evenly across the shrimp and pasta. Two thin lemon slices are visible on the side of the plate. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Shrimp and Feta Orzo, shrimp feta pasta, easy shrimp orzo, lemon shrimp pasta, quick seafood dinner

Garnishes

I always top this dish with an extra sprinkle of fresh parsley and sometimes a few whole olives for eye appeal. A drizzle of good quality extra virgin olive oil right before serving brightens everything up, and if I’m feeling fancy, a few thin lemon slices on the side make the plate pop.

Side Dishes

To keep things light, I like pairing it with a crunchy green salad tossed in lemon vinaigrette or some roasted vegetables like asparagus or zucchini. For a heartier meal, crusty garlic bread on the side is always a hit to soak up all those delicious juices.

Creative Ways to Present

I’ve served this in shallow bowls for casual dinners but also in elegant individual ramekins for dinner parties. Drizzling some herb-infused olive oil or crumbled feta on top right before serving makes it feel extra special. For family style meals, a big beautiful platter with fresh parsley and lemon wedges looks inviting and festive.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I always add a little splash of olive oil before reheating to help keep the orzo from drying out, and the shrimp stay surprisingly tender overnight when stored properly.

Freezing

I’ve tried freezing this recipe but shrimp don’t always thaw perfectly after being frozen cooked, so I recommend freezing only the orzo without shrimp if you want to prep ahead. The orzo reheats beautifully and then you can cook fresh shrimp quickly to add on top.

Reheating

Reheat gently on the stovetop with a splash of stock or water, stirring often. Microwaving works too, but go slow and stir every 30 seconds to avoid dry spots. Adding a little fresh lemon juice after reheating refreshes flavors like the dish just came off the stove.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but thaw them completely and pat dry before starting. Frozen shrimp can add extra moisture if not fully dry, which might affect how well they sear and the overall texture.
What kind of feta cheese works best?

I prefer a good-quality, full-fat feta that’s crumbly and creamy. Sheep or goat milk feta tends to have richer flavors that complement the shrimp especially well.
Can I make this recipe vegetarian or vegan?

Absolutely! Swap shrimp for sautéed mushrooms, tofu, or chickpeas, and replace feta with a vegan cheese alternative. The lemon and olives will still give it that fresh tangy punch.
Is baking soda really necessary for tender shrimp?

While not mandatory, baking soda tenderizes shrimp nicely and is a trick I always use. It helps create that perfect, juicy texture without being mushy.

Final Thoughts

This Shrimp and Feta Orzo Recipe has quietly become one of my all-time favorites because it’s just so reliable, flavorful, and simple. Whenever I want something that impresses but doesn’t stress me out, this is my go-to. I promise you’ll enjoy every bite and maybe even find yourself making it on repeat too. Just imagine a perfect balance of tangy feta, fresh lemon, briny olives, and juicy shrimp all mingling with buttery orzo—it’s a cozy hug on a plate. Give it a try and see for yourself how quickly this can become a new household staple!