Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month — reheat gently to avoid overcooking the shrimp.
Greek Shrimp Orzo
Servings: people
This Greek Shrimp Orzo is a flavorful one-skillet meal made with juicy shrimp, orzo pasta, tangy feta, and a rich tomato sauce. Inspired by traditional shrimp saganaki, it’s an easy Mediterranean dinner that comes together in under 30 minutes — perfect for busy weeknights.
Ingredients
- 1 pound large shrimp peeled and deveined (tails on or off)
- 3 tablespoons extra virgin olive oil
- 2 scallions white and green parts separated, finely chopped
- 3 cloves garlic grated
- ½ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon dried oregano
- ¾ cup orzo
- 2 cups fish or veg stock
- ½ teaspoon salt
- 2 twists black pepper
- 4 ounces feta cheese crumbled
- ½ lemon zest and juice
- 2 tablespoons fresh parsley or dill, or both - chopped
Instructions
- Sear the Shrimp: Peel and devein 1 pound large shrimp (if using fresh shrimp). Toss with a drizzle of olive oil, salt, and pepper. Sear in a hot dry skillet for 1–2 minutes per side until pink. Set aside.
- Build the Sauce: In the same skillet, add 3 tablespoons extra virgin olive oil and sauté white parts of 2 scallions for 2–3 minutes. Add 3 cloves garlic, ½ teaspoon red pepper flakes, and 2 tablespoons tomato paste; cook 1 minute.Stir in 1 can (15 oz) crushed tomatoes, 1 teaspoon dried oregano, ½ teaspoon salt, and 2 twists black pepper. Simmer for 5-10 minutes.
- Add Orzo: Stir in ¾ cup orzo and 2 cups fish or veg stock. Simmer uncovered, stirring often, until orzo is tender and sauce thickens (about 6 minutes).
- Finish with Shrimp and Feta: Nestle shrimp into the orzo and sprinkle with 4 ounces feta cheese. Optional: broil for 5 minutes for golden edges.
- Garnish and Serve: Top with scallion greens, 2 tablespoons fresh parsley or dill, zest and juice from ½ lemon, a drizzle of good olive oil, and black pepper. Serve hot.
Notes
SUBSTITUTIONS
- Shrimp: Large are best; thawed frozen works too. Sub with swordfish, cod, or tuna chunks.
- Olive Oil: Extra virgin for flavor. Avocado or mild veg oil in a pinch.
- Garlic: Fresh is ideal. Sub ½ teaspoon garlic powder per clove if needed.
- Scallions: Use white parts in the sauce, green tops for garnish. Sub shallot or red onion.
- Red Pepper Flakes: Optional but adds heat. Try cayenne or a dash of hot sauce.
- Tomato Paste: Adds depth. Sub sun-dried tomato paste or (yep) ketchup.
- Crushed Tomatoes: Canned, boxed, or fresh blended tomatoes all work.
- Dried Oregano: Classic Greek flavor. Swap with marjoram or Italian seasoning.
- Orzo: Can sub ditalini, fregola, Israeli couscous, or rice.
- Stock: Fish, veggie, or even chicken stock work. Add bouillon if using water.
- Salt & Pepper: Season as you go. Adjust if using salty stock or feta.
- Feta: Briny and creamy. Sub with goat cheese, ricotta salata, or parm.
- Lemon: Brightens everything. Lime or white wine vinegar also work.
- Herbs: Parsley and dill are great. Try mint or basil, or dried herbs in a pinch.
- Choose good shrimp: Wild or sustainably farmed for best flavor. Thaw and pat dry if frozen.
- Don’t overcook: Sear just until pink — they’ll finish in the sauce.
- Go saganaki-style: Deglaze with ouzo and flambe for a subtle anise kick.
- Toast your tomato paste: Adds depth and sweetness.
- Stir the orzo: Prevent sticking and get that creamy, risotto-like texture.
- Broil it: Optional, but gives the feta a golden, melty finish.
- Add acid: Lemon zest and juice balance the richness.
- Finish with herbs: Parsley, dill, mint, or basil for a fresh lift.
