Greek Shrimp with Orzo, Feta, Olives, and Tomatoes
This Greek shrimp with orzo, feta, olives, and tomatoes is a one pan Mediterranean dinner ready in under 40 minutes, bursting with lemon, briny olives, and melting feta.
A Greek-Inspired Dinner You'll Make on Repeat
Some weeknight dinners feel like a chore, and then there is this one. This Greek shrimp with orzo, feta, olives, and tomatoes comes together in a single skillet, in under 40 minutes, and tastes like something you would order at a seaside taverna. It is briny, lemony, a little spicy if you want it to be, and finished with pools of melting feta. If you have been searching for Greek shrimp orzo recipes that actually deliver on flavor without a sink full of dishes, this is the one to bookmark.
This dish belongs to a beloved family of Mediterranean shrimp orzo recipes that home cooks keep coming back to, the kind of one pan Mediterranean shrimp orzo bake that turns pantry staples and a bag of frozen shrimp into something genuinely special. You may have seen versions floating around food blogs, sometimes labeled Greek shrimp with orzo and feta, Julia style, a nod to the home cooks who first popularized this approach to weeknight Mediterranean cooking. Ours keeps things classic: juicy shrimp, tender orzo, sweet blistered tomatoes, salty olives, and plenty of lemon.
Before we get cooking, the right tools and ingredients genuinely change how this dish turns out. A wide, heavy bottomed skillet helps the orzo cook evenly without scorching on the bottom, and good quality feta and olive oil make every bite taste brighter. These are the products that help this Greek shrimp orzo shine.
Why This Greek Shrimp Orzo Recipe Works
There is a reason this dish shows up again and again on dinner tables:
- One pan, minimal cleanup. The orzo cooks directly in the broth, soaking up flavor as it goes, so you only need one skillet for the whole meal.
- Quick cooking shrimp. Shrimp need just a few minutes, which means this Mediterranean shrimp orzo recipe is realistic for a Tuesday night.
- Big, bold Greek flavors. Garlic, oregano, lemon, olives, and feta do a lot of heavy lifting without requiring a long ingredient list.
- Naturally balanced. You get protein, vegetables, and pasta all in the same bowl.
Chef's Tip: Resist the urge to stir constantly while the orzo simmers. Let it sit mostly undisturbed with the lid on, stirring only occasionally, so it cooks evenly instead of turning gummy.
Ingredient Notes for Greek Shrimp With Orzo, Feta, Olives, and Tomatoes
A few notes on what goes into the pan:
- Shrimp: Large, peeled and deveined shrimp work best. Fresh or thawed frozen shrimp are both fine, just pat them dry first so they sear instead of steam.
- Orzo: This rice shaped pasta is the heart of any good Greek shrimp orzo dish. It cooks quickly and drinks up the broth beautifully.
- Tomatoes: Cherry or grape tomatoes blister and soften into a light sauce as they cook, no canned tomatoes required.
- Olives and feta: Kalamata olives bring brine and depth, while a block of feta you crumble yourself will melt more softly than pre-crumbled feta.
- Lemon: Fresh lemon juice, added at the end, keeps the whole dish tasting bright instead of heavy.
Feel free to lean into your own preferences here. This is exactly the kind of forgiving recipe that home cooks have adapted again and again, which is part of why so many versions exist online.
Ready to make it? Here is the full step by step recipe:
Greek Shrimp with Orzo, Feta, Olives, and Tomatoes
This Greek shrimp with orzo, feta, olives, and tomatoes is a one pan Mediterranean dinner ready in under 40 minutes, bursting with lemon, briny olives, and melting feta.
Ingredients
- 3 tbsp extra virgin olive oil, divided
- 1 yellow onion, small, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes, optional, for heat
- 2 cups cherry tomatoes, halved
- 1 1/2 cups orzo pasta, uncooked
- 2 1/2 cups chicken broth, low sodium, or vegetable broth
- 1 lb large shrimp, peeled and deveined, tails removed
- 1/2 cup kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled, plus more for serving
- 2 tbsp lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, for garnish
- 1 tsp kosher salt, or to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Pat the shrimp dry with paper towels, season lightly with salt and pepper, and set aside.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until softened.
Add the garlic, oregano, and red pepper flakes and cook for 1 minute, until fragrant.
Stir in the cherry tomatoes and cook for 3 to 4 minutes, until they begin to soften and release their juices.
Add the orzo to the skillet and stir for 1 minute to lightly toast it in the oil.
Pour in the chicken broth and bring to a gentle simmer. Cover, reduce the heat to medium low, and cook for 8 to 10 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid is absorbed.
Nestle the shrimp into the orzo in a single layer. Cover and cook for 5 to 6 minutes, until the shrimp are pink, opaque, and just cooked through.
Remove the skillet from the heat. Stir in the kalamata olives, lemon juice, and remaining tablespoon of olive oil. Taste and adjust salt and pepper as needed.
Scatter the crumbled feta and chopped parsley over the top. Let sit for 2 minutes so the feta softens slightly before serving warm, straight from the skillet.
Equipment
- Large deep skillet with a lid (12-inch)
- Wooden spoon or spatula
- Measuring cups and spoons
- Citrus juicer
- Cutting board and knife
Notes
How to Serve It
This Greek shrimp orzo is hearty enough to stand on its own, but a few additions make it feel like a full spread. Try it with:
- A simple green salad with a lemon vinaigrette
- Warm pita or crusty bread for soaking up the broth
- A small bowl of extra olives and feta on the side for anyone who wants more
Storage and Reheating
Leftovers keep well, though orzo will continue to soften as it sits, so plan to eat this within a few days for the best texture. Store any extra in an airtight container in the refrigerator. When you are ready to reheat, add a splash of broth or water and warm gently on the stove or in the microwave, stirring partway through so it heats evenly without drying out.
Easy Variations on This Mediterranean Shrimp Orzo Bake
This recipe is easy to make your own:
- Swap shrimp for chicken thighs or chickpeas for a different protein.
- Add baby spinach or chopped artichoke hearts toward the end of cooking for extra vegetables.
- Use a mix of green and kalamata olives if that is what you have on hand.
- For more heat, double the red pepper flakes or finish with a drizzle of chili oil.
Once you try this version, you may find yourself reaching for it whenever you need a fast, satisfying dinner that still feels a little bit special. It is the kind of Greek shrimp orzo recipe, full of feta, olives, and tomatoes, that earns a permanent spot in your weekly rotation.
