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Orzo with shrimp and feta in white plate.
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5 from 11 votes

Orzo with Shrimp and Feta

Orzo with shrimp and feta is a simple but delicious one-pot dish that combines olives, feta, and succulent shrimp with orzo and fresh lemon zest and juice. It's perfect for weeknights and so easy to make!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, pasta
Cuisine: Greek
Servings: 4


For the shrimp

  • 1 1/2 pounds shrimp u26 or larger
  • 1/2 teaspoon baking soda
  • 1 teaspoon crushed red pepper flakes
  • 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 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


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!



  • This recipe easily doubles.
  • Oil-cured olives are very salty.  Rinsing them through a strainer can help remove some of the salt.
  • Leftovers can be saved for up to 3 days and reheated in the microwave. Though, I recommend eating all the shrimp on the same day. Shrimp do not reheat too well.


Calories: 707kcal | Carbohydrates: 40.8g | Protein: 49.7g | Fat: 38g | Saturated Fat: 8.2g | Cholesterol: 380mg | Sodium: 1407mg | Potassium: 340mg | Fiber: 2.1g | Sugar: 4.4g | Calcium: 283mg | Iron: 2mg