If you’re looking for a dinner that radiates sunshine, flavor, and pure joy, this Greek Shrimp Orzo with Feta, Olives, and Tomatoes brings everything to the table. In just 30 minutes, you get tender shrimp, juicy tomatoes, briny olives, and creamy feta, all tossed with orzo and bright pops of lemon and parsley. This simple dish channels all the best notes of the Mediterranean—salty, tangy, vibrant—and feels like a mini vacation in every bite. Whether you serve it warm for a cozy weeknight or chilled for a summer lunch, the Greek Shrimp Orzo with Feta, Olives, and Tomatoes is endlessly satisfying and an absolute crowd-pleaser.
Ingredients You’ll Need
This list keeps it simple—with each ingredient playing a starring role in the overall taste, color, and irresistible texture of this Greek classic. Don’t skip anything: together, these elements create a symphony that makes Greek Shrimp Orzo with Feta, Olives, and Tomatoes truly spectacular.
- Orzo Pasta: This rice-shaped pasta cooks quickly and soaks up all the Mediterranean flavors beautifully.
- Olive Oil: Use a good-quality extra virgin olive oil for sauteing and finishing to give your dish a silky, nuanced base.
- Large Shrimp (peeled and deveined): Succulent and quick-cooking, shrimp add protein and a sweet, briny pop.
- Garlic (minced): Adds rich aroma and sharpness that ties together all the savory notes.
- Dried Oregano: Brings the signature herbal warmth you associate with Greek cuisine.
- Red Pepper Flakes (optional): For a gentle, lively heat that makes everything pop.
- Salt and Black Pepper: Essential for seasoning at every step, making each element shine.
- Cherry Tomatoes (halved): Bursty, sweet, and colorful—these bring juicy freshness to the dish.
- Kalamata Olives (sliced): The perfect briny, salty accent that balances creamy and sweet notes.
- Feta Cheese (crumbled): Rich and tangy, feta melts slightly to create creamy bites throughout.
- Fresh Lemon Juice: Adds bright acidity and ties all the flavors together.
- Fresh Parsley (chopped): A sprinkle of green adds freshness and that final pop of color.
- Lemon Zest: Adds aromatic citrus oils that lift the flavor profile to new heights.
How to Make Greek Shrimp Orzo with Feta, Olives, and Tomatoes
Step 1: Cook the Orzo
Begin by bringing a pot of salted water to a boil and add the orzo pasta. Cook it according to the package directions until it’s perfectly al dente. Don’t overcook—al dente orzo holds its shape and texture and acts as the ideal canvas for soaking up all the tangy, garlicky, lemony flavors ahead. Once cooked, drain and set aside, ready to be reunited with all its flavorful friends.
Step 2: Sauté the Shrimp
In a roomy skillet, heat your olive oil over medium heat. Arrange the shrimp in a single layer so each piece gets a nice sear; sprinkle with oregano, red pepper flakes (if you love a touch of warmth), plus salt and pepper. Sauté for about 2–3 minutes per side, until the shrimp curl and turn that perfect shade of coral—then quickly remove them from the skillet to avoid overcooking.
Step 3: Sauté Garlic and Tomatoes
Using the same skillet (no need to wash—those shrimp bits add flavor), toss in the minced garlic and cherry tomatoes. Sauté for 2–3 minutes, letting the tomatoes soften and start bursting while the garlic infuses the oil with an irresistible aroma.
Step 4: Combine and Finish
Return the cooked shrimp to the skillet, then add the al dente orzo and the sliced Kalamata olives. Stir everything together, letting the orzo soak up the tomato juices and olive oil. Warm it through for another minute or two, then remove from the heat. Stir in the fresh lemon juice, zest, and crumbled feta. Finish with a generous sprinkle of chopped parsley, and if you’re feeling fancy, a final drizzle of extra olive oil. Serve your Greek Shrimp Orzo with Feta, Olives, and Tomatoes warm, and brace yourself for happy sighs all around.
How to Serve Greek Shrimp Orzo with Feta, Olives, and Tomatoes
Garnishes
Take your Greek Shrimp Orzo with Feta, Olives, and Tomatoes over the top with a little extra love: add more crumbled feta, a sprinkle of fresh parsley, a quick twist of black pepper, and an extra drizzle of olive oil. For a zesty finish, a bit more lemon zest or even a handful of chopped fresh dill works wonders.
Side Dishes
This dish is wonderfully hearty on its own, but a crisp Greek salad, crunchy pita chips, or a platter of grilled vegetables make lovely companions and round out the sunny Mediterranean theme. If you’re feeling extra festive, a chilled glass of white wine or a sparkling lemonade pairs perfectly.
Creative Ways to Present
For a show-stopping meal, serve the orzo piled high on a big platter for family-style sharing or portion it into individual bowls for an elegant dinner party. You can even chill leftovers and enjoy them as a Greek pasta salad—just add a handful of arugula or spinach for extra freshness. If packing for lunch, tuck into a mason jar salad with layers of shrimp, orzo, and veggies for easy, beautiful meal prep!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Greek Shrimp Orzo with Feta, Olives, and Tomatoes, you’re in for another delicious meal. Simply transfer leftovers to an airtight container and pop it into the fridge. It keeps well for up to three days, and the flavors just keep getting better as they mingle overnight.
Freezing
While shrimp and orzo can technically be frozen, the texture is at its best when enjoyed fresh or refrigerated. If you do want to freeze it, store in a tightly sealed container for up to one month. Thaw it gently in the refrigerator before reheating, and keep in mind the feta may lose some of its creamy texture.
Reheating
For the best results, reheat your Greek Shrimp Orzo with Feta, Olives, and Tomatoes gently in the microwave or in a skillet with a splash of water or broth to loosen it up. Stir occasionally so everything heats evenly. If you prefer it cold as a pasta salad, just give it a quick toss and dig right in!
FAQs
Can I use a different pasta instead of orzo?
Absolutely! While orzo gives that classic, velvety base, you can try small pasta shapes like ditalini or even couscous. Just cook until al dente and enjoy a slightly different, but delicious, texture in your Greek Shrimp Orzo with Feta, Olives, and Tomatoes.
Can I make this dish ahead for a party?
Yes, it’s a fantastic make-ahead option! Prepare everything except the fresh herbs and feta; stir those in right before serving for best flavor and texture. You can serve the Greek Shrimp Orzo with Feta, Olives, and Tomatoes warm or chilled—either way, it’s always a hit.
Are there vegetarian variations?
If you’d like to keep things meatless, simply skip the shrimp and add extra vegetables like roasted zucchini, red bell pepper, or artichoke hearts. You’ll still get plenty of Mediterranean magic from olives, feta, and lemon.
What’s the best type Main Course
Look for large, peeled, and deveined shrimp—either fresh or frozen. If using frozen, give them a good rinse and a gentle pat dry. Wild-caught shrimp are especially flavorful in Greek Shrimp Orzo with Feta, Olives, and Tomatoes.
Can I add more greens to this dish?
Definitely! Toss in a couple of handfuls of baby spinach or chopped arugula during the last minute of cooking so they wilt gently. It adds color, nutrition, and another lovely layer of flavor to your Greek Shrimp Orzo with Feta, Olives, and Tomatoes.
Final Thoughts
Whether you’re throwing together a quick weeknight meal, prepping for a potluck, or simply craving a taste of the Mediterranean, Greek Shrimp Orzo with Feta, Olives, and Tomatoes is a dish you’ll reach for again and again. It’s easy, flexible, and absolutely packed with flavor—give it a try and see how quickly it wins you over!
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Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and flavorful Greek-inspired dish featuring succulent shrimp, orzo pasta, tangy feta cheese, briny olives, and sweet cherry tomatoes, all seasoned with aromatic herbs and zesty lemon.
Ingredients
Orzo Pasta:
- 1 cup orzo pasta
Shrimp:
- 1 pound large shrimp, peeled and deveined
Seasonings:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Additional Ingredients:
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
Instructions
- Cook Orzo: Cook orzo in salted water until al dente. Drain and set aside.
- Sauté Shrimp: Heat olive oil in a skillet, add seasoned shrimp, and cook until pink. Remove shrimp and set aside.
- Prepare Tomato Mixture: Sauté garlic and cherry tomatoes. Return shrimp to skillet, add orzo, and olives. Heat through.
- Finish Dish: Stir in lemon juice, lemon zest, and feta. Sprinkle with parsley and serve.
Notes
- Drizzle with extra olive oil for richness.
- Try adding spinach or cucumber for a fresh variation.
- This dish is versatile and can be served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 630mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
