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Greek Style Shrimp and Orzo Recipe

This Greek style shrimp and orzo is a versatile one-dish dinner full of flavor and ready in 30 minutes that our family devours in just five minutes! For more great recipes like this, be sure to check out our Quick Healthy Recipes page.

Greek Style Shrimp and Orzo in pan

Oh, how I’ve been waiting to share this Greek style shrimp and orzo recipe with you! Not only is it a simple, from scratch one-dish dinner that is delicious, it’s also perfect either hot or cold and easy to adapt. 

I love shrimp in any form, and mixing it with feta, vegetables, and orzo – well, it’s just one of my favorite combinations! I love mixing Mediterranean flavors in lots of recipes, as you can see in this Greek Style Chicken Pesto Pizza, Mediterranean Breakfast Wraps, and Mediterranean Chicken Pesto Pasta, to name just a few.

This shrimp orzo such a versatile dish! It’s equally good in summer with peppers and tomatoes as it is in the colder months with broccoli and peas. And I don’t know what it is about orzo, but for some reason I like orzo more than regular pasta – isn’t that weird?

So even though we’re not eating as much pasta anymore, orzo still makes it on our menu regularly – and mostly in this dish, though sometimes I make it with chicken.

Greek Style Shrimp and Orzo

Greek Style Shrimp and Orzo

The basic ingredients are the orzo and shrimp of course, but what I like about this is all the vegetables you add that help make it a one-dish dinner. You can include:

  • onions and garlic
  • carrots
  • spinach, chard, or kale
  • sweet red peppers
  • chopped fresh tomatoes 

As well as whatever fresh vegetable you may have on hand.

The Greek flavors come from feta cheese, lemon and olives, though I often make it without the olives if we don’t have any or just use regular olives.

See? I wasn’t kidding about the versatility.

Greek Style Orzo and Shrimp

Shrimp and orzo, served hot or cold, is a truly one dish dinner – all you need to serve with it are bowls and spoons (to get all the orzo easily!).

Ready in less than 30 minutes, I know this will become a go-to recipe for you for both busy weeknights and lazy weekends.

Print

Greek Style Shrimp and Orzo

Greek Style Orzo and Shrimp

A versatile, one dish dinner ready in less than 30 minutes served either hot or cold.

  • Author: Jami Boys
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Greek
Scale

Ingredients

  • 8 ounce orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, cut in half, then sliced thin
  • 2 carrots, thinly sliced
  • 3 cloves garlic, chopped
  • Optional other vegetables like red bell pepper, broccoli, peas, etc.
  • 12 ounces large shrimp, pre-cooked or peeled and shelled (if raw)
  • 4 cups chopped greens like spinach, chard, or kale
  • Zest and juice of one small lemon
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/3 cup Kalamata olives, sliced (optional)
  • 3/4 cup feta cheese
  • Optional toppings: chopped parsley, chopped tomatoes

Instructions

  1. Cook orzo to al dente according to package directions.
  2. Meanwhile heat the oil in a large skillet over medium-high heat, add the carrots and onions and saute for 3-5 minutes. Add the garlic and and any other optional vegetables; cook for another couple of minutes or until the vegetables are crisp-tender.
  3. Add the shrimp along with the spinach, chard or kale and cook until done (you can use cooked shrimp – just add it after the spinach has wilted).
  4. Stir in the lemon zest and juice, salt, pepper, and olives along with the drained orzo.
  5. Mix well and serve sprinkled with the feta and any other toppings.

Keywords: shrimp, orzo, pasta, mediterranean, one-dish dinner, dinner, one-pot, easy recipe

 
 

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About Jami

Since 2009 Jami Boys has helped readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. Whether it's baking bread, creating a floor from paper and glue, or growing vegetables and canning them, Jami's done it and written about it. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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