Greek Shrimp Orzo

This Greek Shrimp Orzo is a one-skillet dinner packed with bold Mediterranean flavors — juicy shrimp, tangy feta, and orzo simmered in a rich tomato sauce.

For more easy Greek recipes, check out our Spanakopita (Greek spinach pie), Greek zucchini fritters, Tirokafteri (Spicy feta dip), and Chicken Souvlaki (oven-baked).

I first tasted garídes saganáki — Greek shrimp saganaki — with my friend Alex during our backpacking trip through Greece. We were somewhere on the Mani Peninsula, sitting at a tiny seaside taverna with crusty bread, salty air, and that unforgettable combo of shrimp, tomatoes, and feta.

Ever since, the flavors have stuck with me. Back in Todi, I wanted to recreate something similar and share it with Louise. I added orzo to the recipe, and needless to say… she loved it. 🍅🦐

It’s a one-skillet dish that’s easy enough for a weeknight but flavorful enough to bring a little island energy to your kitchen. Orzo simmers in a garlicky tomato sauce, soaking up all the flavor, while seared shrimp and crumbled feta turn it into a complete Mediterranean shrimp pasta. 🌿

Sometimes I flambe the shrimp with ouzo — a nod to that first meal in Greece. Totally optional, but it brings a depth and anise-sweetness that takes this dish to another level.

For quantities, see recipe card at the bottom of the page.

• Shrimp: large shrimp, peeled and deveined, work best. You can use frozen (thawed) shrimp or even small ones — just reduce cooking time. As a substitution, try chunks of firm white fish like sword fish, cod, or even tuna.
• Olive oil: extra virgin adds great flavor. Substitute avocado oil or a mild vegetable oil if needed, though you’ll lose a bit of that Mediterranean depth.
• Garlic: fresh is best for this kind of Mediterranean weeknight dinner. Garlic powder in a pinch (½ teaspoon per clove), but only as a last resort.
• Scallions: add brightness and a gentle onion flavor. Substitute with a few tablespoons of finely chopped shallot or red onion. Save the green tops to finish the dish for color and flavor.
• Red pepper flakes: optional but give a subtle heat. Use a pinch of cayenne or a splash of hot sauce if you don’t have flakes on hand.
• Tomato paste: deepens the tomato flavor. You can substitute a tablespoon of sun-dried tomato purée or even ketchup (if you're desperate — it works!).
• Crushed tomatoes: canned or boxed are perfect. Substitute fresh ripe tomatoes (blended or finely chopped), or even passata if you want a smoother sauce.
• Dried oregano: brings that classic Greek flavor. You can use Italian seasoning, marjoram, or a small pinch of thyme instead.
• Orzo: the heart of this Greek orzo recipe. If you don’t have orzo, try another small pasta like ditalini, fregola, Israeli couscous, or even rice for a risotto-style vibe.
• Fish or vegetable stock: adds umami and depth. Substitute vegetable broth or even just hot water with a spoonful of miso paste or bouillon.
• Salt: enhances all the flavors. If using salty stock or feta, reduce accordingly.
• Black pepper: freshly cracked gives the best kick. Use white pepper if that’s what you’ve got.
• Feta cheese: brings creamy, briny contrast to the shrimp and feta combo. Try goat cheese, ricotta salata, or a sprinkle of grated parmesan if you’re out.
• Lemon zest and juice: brightens and balances the richness. Lime works too, or a splash of white wine vinegar if citrus is out.
• Fresh parsley or dill: for that final herbaceous pop. Mint or basil also work — or just a sprinkle of dried herbs in a pinch.

Step 1 – Prep and Sear the Shrimp

If using fresh shrimp, peel and devein them. You can leave the tails and heads on for a more rustic look, or remove them for easier eating. To clean, slice along the back with a small knife and pull out the dark vein. Rinse and pat dry.

Toss the shrimp with a drizzle of olive oil, salt, and pepper. Heat a dry skillet until hot, then sear the shrimp for 1–2 minutes per side until pink and just cooked. Don’t overcook — they’ll finish in the oven later. Transfer to a plate and set aside.

Step 2 – Make the Tomato Base

In the same skillet, add a bit more olive oil. Sauté the white parts of the scallions - thinly sliced - for about 3 minutes until soft. Add the grated garlic, chili flakes, and tomato paste. Stir for 1 minute to caramelize slightly, then pour in the crushed tomatoes. Season with salt, pepper, and dried oregano. Let it simmer gently for 5-10 minutes to develop flavor.

Step 3 – Cook the Orzo

Stir in the orzo and your broth of choice (fish, vegetable, or even chicken stock). Simmer uncovered, stirring often so the orzo doesn’t stick. Cook until the orzo is al dente and the sauce has thickened — about 6 minutes minutes. This is the heart of your shrimp orzo skillet, so make sure the pasta absorbs all that good flavor.

Step 4 – Add the Shrimp and Feta

Once the orzo is almost done, nestle the seared shrimp back into the skillet. Sprinkle feta over the top.

Optional: For extra flavor and a golden finish, place the pan under the broiler for 5 minutes. This step is optional, but it really brings the whole dish together.

Step 5 – Finish and Serve

Top everything with the reserved scallion tops, plenty of fresh parsley or dill, lemon zest and juice, a drizzle of olive oil, and cracked black pepper. Serve hot, right from the skillet. This easy shrimp orzo is full of bold Mediterranean flavor and perfect for a cozy dinner at home.

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If you tried this Shrimp Orzo recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!