30 Minute Shrimp Orzo with Feta and Vegetables
Looking for a mouthwatering, 30-minute skillet meal that is great for busy weeknights? This shrimp orzo recipe is your answer! With the perfect blend of tender orzo, juicy shrimp, tangy feta and fresh veggies, this one-dish dinner is sure to be your new go-to meal. Plus, it’s packed with nutrition and Mediterranean flavors that will leave everyone satisfied.
Want more easy healthy recipes like this? Check out these Quick Healthy Recipes, this 20 Minute Mediterranean Chicken Pesto Pasta, or this Garlic Shrimp and Green Bean Pasta 30 Minute Meal.
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This shrimp orzo recipe is a perfect example of a simple homemade life meal:
- It’s quick to make, taking only 30 minutes start to finish.
- It’s a one-dish skillet meal dinner with loads of vegetables, so no side dish is needed.
- The Mediterranean flavors elevate simple ingredients to make it a family favorite.
- This pasta dish is good either hot or cold, which makes it easy to adapt to weather and meal prep.
It helps that I love shrimp and mixing it with feta, vegetables, orzo, and flavors that remind me of Greece creates one of my favorite combinations!
Using the Mediterranean flavors of feta, oregano, balsamic, and Kalamata olives are one of my not-so-secret ways to bring big flavor to a lot of easy recipes, like this Greek Style Chicken Pesto Pizza, Mediterranean Breakfast Wraps, and No Bake Greek Nachos, to name just a few.
What is orzo?
Orzo is basically a rice-shaped pasta. It’s made from durum wheat semolina, like spaghetti, and has a high gluten content.
While common orzo is not a whole grain, it actually has a higher fiber and protein count than white rice, which it’s often compared to.
Is orzo healthy?
To make orzo healthier than typical durum wheat pasta, try a whole wheat orzo for fewer calories and more vitamins, fiber, and minerals.
For a gluten free option, or for higher protein, choose a chickpea orzo or a chickpea “rice” that has similar texture of orzo.
TIP: My family prefers the chickpea versions of pasta above others made of lentils or cassava – definitely try out different types to see what you prefer!
Ingredients
In addition to orzo and shrimp, you’ll need a selection of vegetables to make this one dish shrimp orzo:
On of the things that I like the most about this recipe is all the vegetables you add that make it a one-dish dinner. What I used this time:
- Onions and garlic
- Carrots
- Spinach, chard, or kale (this is a mixture)
- Sweet red peppers
You can use whatever fresh vegetable you may have on hand, it’s so versatile!
It’s equally good in summer with peppers and tomatoes as it is in the cooler months with broccoli and peas.
Top the tossed orzo, shrimp and vegetables with fresh tomatoes, parsley and feta.
The Mediterranean flavors come from the feta cheese, oregano, and a lemon – I also like to add chopped briny olives when I have them, too.
Substitutions
Besides switching up the vegetables you use, you can:
- Use cooked rotisserie chicken in place of the shrimp, or leftover turkey.
- Make it vegetarian by omitting the shrimp and using a can of garbanzo or white beans.
- Use dried tomatoes in olive oil (or rehydrated dry) in place of the fresh tomatoes.
- Use another type of pasta in place of the orzo.
How to Make Shrimp Orzo
There are four main steps to make this easy one-dish dinner:
- Boil the orzo to just firm (the lowest time on the package).
- While it’s boiling, prep your vegetables and cook the onions, garlic, carrots, and peppers just until crisp.
- Add the shrimp and cook until pink.
- Then mix in the drained orzo along with lemon juice and seasonings and serve warm or cold.
Storage & Reheating
- This can be made ahead and kept in the fridge for 4-5 days in an airtight container. Serve cold or gentle reheat on the stove or microwave.
- For meal prep, separate into individual servings and store 4-5 days in the fridge.
- Because of the pasta, I don’t recommend freezing.
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.
I hope you love this shrimp orzo as much as I do – if you make it, be sure to leave a recipe rating so I know how you liked it!
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30 Minute Shrimp Orzo with Feta and Vegetables
Equipment
- 3-quart saucepan
- Large 10-12 inch skillet
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, peeled and shelled, or precooked
- 4 cups chopped greens like spinach, chard, or kale
- 1 small lemon, zested and juiced
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/3 cup Kalamata olives sliced (optional)
- 3/4 cup feta cheese
- Optional toppings: chopped parsley, chopped tomatoes
Instructions
- Cook orzo to "al dente" (still firm and chewy) according to package directions.
- 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 that need cooking; cook for another couple of minutes or until the vegetables are crisp-tender.
- Add the shrimp along with the spinach, chard or kale and cook until done (to use cooked shrimp add it after the spinach has wilted to warm).
- Stir in the lemon zest and juice, salt, pepper, oregano, and olives, if using, along with the drained orzo.
- Mix well and serve sprinkled with the feta and any other toppings. Serve warm or cold.
Notes
Nutrition
This recipe has been updated – it was originally published in 2014.
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That looks sooo fresh and tasty!
Looks wonderful, Jami!
I plan to try this with leftover turkey.
Oooh, great idea, Cheryl! I’ll have to try that, too. 🙂
This looks so very good… thanks for sharing…