Name: Greek Shrimp Orzo with Feta, Olives, and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1.5 lb raw shrimp, peeled and deveined (large – about 15–20 count per pound); ½ teaspoon smoked paprika; ½ teaspoon chili powder; ½ teaspoon Italian seasoning; ½ teaspoon red pepper flakes; ¼ teaspoon salt to taste; 2 tablespoons olive oil; 1.5 cups orzo; 3 cups chicken stock (or vegetable stock or water); 8 oz cherry tomatoes (red and yellow, sliced in half); ⅓ cup sun-dried tomatoes in olive oil, chopped; ⅓ cup kalamata olives, sliced; ¼ cup green olives, sliced; 6 oz feta cheese (crumbled or diced into small cubes); 3 tablespoons lemon juice (or lime juice), freshly squeezed; 3 tablespoons extra virgin olive oil; ¼ teaspoon smoked paprika; ¼ teaspoon Italian seasoning; ¼ cup fresh basil, chopped; Salt and pepper to taste

Description

Whenever I take a whiff of a Greek-inspired dish, I can’t help but smile. There’s just something enchanting about the aroma of shrimp sizzling in olive oil, mingling with tangy feta and ripe tomatoes. This Greek Shrimp Orzo with Feta, Olives, and Tomatoes is not just a meal; it’s a celebration of flavors in a bowl. Perfect for busy moms and professionals like us, this delightful dish is quick to whip up, making dinner feel special without stealing hours of your precious time. Plus, it’s a vibrant feast for the eyes as much as it is for the taste buds!

Ingredients

Scale

1.5 lb raw shrimp, peeled and deveined (large – about 15–20 count per pound)
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
¼ teaspoon salt to taste
2 tablespoons olive oil
1.5 cups orzo
3 cups chicken stock (or vegetable stock or water)
8 oz cherry tomatoes (red and yellow, sliced in half)
⅓ cup sun-dried tomatoes in olive oil, chopped
⅓ cup kalamata olives, sliced
¼ cup green olives, sliced
6 oz feta cheese (crumbled or diced into small cubes)
3 tablespoons lemon juice (or lime juice), freshly squeezed
3 tablespoons extra virgin olive oil
¼ teaspoon smoked paprika
¼ teaspoon Italian seasoning
¼ cup fresh basil, chopped
Salt and pepper to taste

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Instructions

In a large bowl, combine shrimp with seasonings (smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt). Toss to coat.
Heat a large (12-inch), high-sided skillet on medium heat. Add olive oil, and ensure it’s hot but not sizzling or burning.
Add shrimp in batches if needed, without overcrowding. Cook shrimp for 3-4 minutes, flipping once or twice, until pink.
Remove shrimp from the skillet.
In the same skillet, add orzo and chicken stock. Bring to a boil, then reduce heat and simmer, covered, for about 10 minutes (according to package instructions). Stir occasionally to avoid sticking.
Check orzo texture and adjust by adding more water if necessary.
Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and green olives.
Add feta cheese (reserve ¼ cup for garnish).
Stir in lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning.
Reheat gently on low heat, stirring constantly. Season with salt and pepper.
Add cooked shrimp back to the skillet, reheat gently if needed.
When serving, top with remaining feta cheese and fresh chopped basil.

Notes

Adjust seasoning according to your taste preferences.
You can substitute shrimp with chicken or keep it vegetarian by omitting the shrimp.
This dish is best served fresh but can be stored in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 950mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 220mg