Greek Shrimp with Orzo, Feta, Olives, and Tomatoes
This Greek shrimp with orzo, feta, olives, and tomatoes is a one pan Mediterranean dinner bursting with briny, garlicky flavor in under 40 minutes.
A One Pan Greek Dinner That Tastes Like Summer
There is something magical about the way briny olives, sweet burst tomatoes, and tangy feta come together in one skillet. This Greek shrimp with orzo, feta, olives, and tomatoes is the kind of weeknight dinner that feels like a trip to a seaside taverna, even if you are eating it at your kitchen table on a Tuesday. It is one of those Mediterranean shrimp orzo recipes that looks like it took hours, but really comes together in well under 40 minutes.
If you have been searching for Greek shrimp orzo recipes that actually deliver on flavor without a sink full of dishes, this one pan Mediterranean shrimp orzo bake style dinner is about to become a regular in your rotation.
Before we get cooking, the right tools and a few good pantry staples make a real difference here. A heavy bottomed skillet helps the orzo cook evenly without scorching, and good quality olive oil and feta truly carry this dish, so it is worth reaching for the better stuff when you can.
Why This Greek Shrimp Orzo Recipe Works
The secret to this Greek shrimp with orzo and feta dish is treating the orzo almost like a risotto. Instead of boiling it separately and draining it, the orzo simmers right in the same pan as the garlic, tomatoes, and olives, soaking up all that flavor as it cooks. By the time the pasta is tender, it has practically become the sauce itself.
The shrimp gets a quick, separate sear so it stays juicy and never turns tough or rubbery. Searing it apart from the orzo also means you get those gorgeous caramelized edges that you simply cannot achieve if the shrimp simmers the whole time with everything else.
Chef's Tip: Do not skip patting the shrimp dry before searing. Excess moisture is the number one reason shrimp steams instead of sears, and a dry surface is what gives you that beautiful golden color.
What Goes Into This Mediterranean Shrimp Orzo
This recipe leans on simple, classic Greek pantry ingredients, and that simplicity is exactly what makes it shine:
- Orzo pasta, which cooks up tender and slightly creamy when simmered in broth
- Large shrimp, peeled and deveined for easy eating
- Cherry tomatoes, which burst and soften into a light, jammy sauce
- Kalamata olives, for that essential salty, briny punch
- Feta cheese, crumbled over the top so it melts just slightly into the warm orzo
- Garlic, lemon, and oregano, the backbone of nearly every great Greek dish
Feel free to add a handful of baby spinach or chopped artichoke hearts if you want to stretch the dish or sneak in extra vegetables. This recipe is forgiving and welcomes small swaps based on what is in your fridge.
How To Make Greek Shrimp With Orzo, Feta, Olives, and Tomatoes
The process really could not be more straightforward. Saute your aromatics, simmer the orzo right in the pan with broth and tomatoes, sear the shrimp separately for the best texture, then bring everything together with lemon juice and a generous shower of feta.
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 bursting with briny, garlicky flavor in under 40 minutes.
Ingredients
- 1 cup orzo pasta, uncooked
- 1 lb large shrimp, peeled and deveined, tails removed
- 3 tbsp olive oil, extra virgin, divided
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and roughly chopped
- 1/2 red onion, finely diced
- 2 cups chicken broth, low sodium
- 3/4 cup feta cheese, crumbled
- 2 tbsp fresh lemon juice, plus extra wedges for serving
- 1 tsp dried oregano
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 tsp red pepper flakes, optional, for heat
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Pat the shrimp dry with paper towels and season with salt, pepper, and a pinch of oregano. Set aside.
Heat 2 tablespoons of olive oil in a large, deep skillet or braiser over medium heat. Add the diced red onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it does not burn.
Stir in the cherry tomatoes, kalamata olives, dried oregano, and red pepper flakes. Cook for 4 to 5 minutes until the tomatoes begin to soften and release their juices.
Pour in the chicken broth and bring to a gentle boil. Stir in the uncooked orzo, then reduce heat to medium low.
Cover and simmer for 9 to 10 minutes, stirring occasionally, until the orzo is just shy of al dente and most of the liquid has been absorbed.
While the orzo cooks, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium high heat. Sear the shrimp for 1 to 2 minutes per side until pink and just cooked through. Remove from heat immediately.
Nestle the cooked shrimp into the orzo mixture and squeeze fresh lemon juice over the top.
Sprinkle the crumbled feta evenly over the pan and let it sit, covered, for 2 minutes so it softens slightly.
Garnish with chopped fresh parsley and extra lemon wedges, then serve warm directly from the pan.
Equipment
- Large deep skillet or braiser
- Separate skillet for searing shrimp
- Wooden spoon
- Measuring cups
- Citrus juicer
Notes
Serving Suggestions
This dish is hearty enough to stand on its own, but a simple Greek salad or some warm pita on the side rounds out the meal beautifully. A chilled glass of crisp white wine, like an Assyrtiko, is a lovely pairing if you want to lean fully into the Mediterranean vibe.
For an extra finishing touch, a light drizzle of good olive oil right before serving adds richness and shine that makes the whole pan look restaurant worthy.
Storage and Reheating
Leftovers keep well in the refrigerator for up to three days in an airtight container. Since orzo tends to soak up more liquid as it sits, add a splash of broth or water when reheating on the stove over low heat, stirring gently until everything loosens back up.
I do not recommend freezing this dish, as the texture of both the orzo and shrimp suffers significantly once thawed.
Final Thoughts
Whether you call it Greek shrimp orzo, one pan Mediterranean shrimp orzo, or simply your new favorite weeknight dinner, this dish checks every box. It is fast, it is vibrant, and it tastes like something you would order on vacation. Give it a try this week, and do not be surprised if it becomes a permanent fixture on your dinner rotation.
