Name: Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 1/2 cups uncooked orzo pasta; 1 pound large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 small red onion, finely chopped; 3 cloves garlic, minced; 1 pint cherry tomatoes, halved; 1/2 cup kalamata olives, pitted and halved; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); 1/4 cup white wine (or chicken broth); 1/4 cup fresh lemon juice; 1/4 cup chopped fresh parsley; 1/2 cup crumbled feta cheese; Salt and black pepper to taste

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This Greek Shrimp Orzo with Feta, Olives, and Tomatoes brings a taste of the Mediterranean right to your kitchen! You’ll love how quickly it comes together for a weeknight meal, with juicy shrimp, briny olives, tangy feta, and sweet bursting cherry tomatoes all tossed with tender orzo. Each bite is packed with vibrant flavors, making it a dish that feels both refreshing and deeply satisfying—perfect for impressing friends or just treating yourself.

Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

Simple, honest ingredients are the secret behind every delicious forkful of Greek Shrimp Orzo with Feta, Olives, and Tomatoes. Each one plays an important role, adding color, flavor, and that sunny Greek touch you’ll crave again and again.

Shrimp: Use large, peeled, and deveined shrimp for a juicy, tender bite in every mouthful.
Orzo Pasta: This rice-shaped pasta soaks up all the wonderful flavors and gives the dish its comforting feel.
Olive Oil: Good-quality extra virgin olive oil lends richness and that signature Mediterranean taste.
Red Onion: Finely chopped for sweetness and color that blends into the base of the dish.
Garlic: Don’t skip the garlic—it infuses everything with irresistible fragrance and depth.
Cherry Tomatoes: Halved so they burst and release their juices, creating a natural, fresh sauce.
Kalamata Olives: Pitted and halved for bold, salty flavor that balances beautifully with the shrimp and tomatoes.
Dried Oregano: Classic Greek herb, adding earthiness and warmth.
Crushed Red Pepper Flakes (optional): Just a pinch if you love a gentle kick of heat.
White Wine (or Chicken Broth): For deglazing the pan and building layers of flavor; wine adds brightness, broth adds comfort.
Lemon Juice: Fresh and zippy, it wakes up all the other ingredients.
Fresh Parsley: Chopped parsley adds a burst of color and a light, herbal note right at the end.
Feta Cheese: Crumbled over the top, it melts slightly into the warm orzo—totally irresistible!
Salt and Black Pepper: Season to taste, especially at the very end, to ensure every flavor pops.

How to Make Greek Shrimp Orzo with Feta, Olives, and Tomatoes

Step 1: Cook the Orzo

Start by bringing a big pot of salted water to a boil, then add your orzo and cook according to the package instructions until perfectly al dente. Drain it well and set it aside so it’s ready to soak up all those Mediterranean flavors later on.

Step 2: Sauté the Aromatics

In a large skillet, heat up the olive oil over medium heat. Add the finely chopped red onion and let it cook for 3 to 4 minutes, stirring occasionally, until it’s soft and just starting to turn translucent. Toss in the minced garlic and let it sizzle for about 30 seconds, just until it fills your kitchen with that unmistakable, irresistible aroma.

Step 3: Add Tomatoes and Olives

Add the halved cherry tomatoes and cook for another 4 to 5 minutes, stirring often. They’ll soften and begin to burst, creating their own savory sauce. Stir in the kalamata olives, oregano, and a pinch of red pepper flakes if you like a bit of heat. Let everything mingle for another minute to develop those classic Greek flavors.

Step 4: Deglaze with Wine

Pour in the white wine (or chicken broth if you prefer) to deglaze the pan, scraping up any tasty brown bits stuck to the skillet. Simmer for 2 to 3 minutes, letting the alcohol cook off and the mixture reduce slightly—it builds a gorgeous depth of flavor for your Greek Shrimp Orzo with Feta, Olives, and Tomatoes.

Step 5: Cook the Shrimp

Gently add the shrimp, arranging them in a single layer. Cook for 3 to 4 minutes, turning once, until they become pink and opaque. They don’t need long, so keep a close eye to keep them tender and succulent.

Step 6: Toss Everything Together

Add the drained orzo back into the skillet along with the fresh lemon juice and chopped parsley. Give everything a good toss to combine, letting the orzo pick up every last drop of flavor. Season generously with salt and black pepper to taste. Just before serving, generously sprinkle the crumbled feta cheese over the top—it will start to melt a little, blending beautifully with the other ingredients.

How to Serve Greek Shrimp Orzo with Feta, Olives, and Tomatoes

Garnishes

Brighten up your bowl with a scatter of extra chopped fresh parsley and an extra squeeze of lemon juice if desired. A drizzle of really good olive oil and a few twists of black pepper add that special finishing touch to your Greek Shrimp Orzo with Feta, Olives, and Tomatoes.

Side Dishes

This dish stands strong on its own, but is fantastic alongside a simply dressed Greek salad or some toasted pita bread. Add a platter of grilled veggies or a zesty cucumber-yogurt tzatziki for a beautiful, Mediterranean-inspired spread.

Creative Ways to Present

Serve your Greek Shrimp Orzo with Feta, Olives, and Tomatoes in shallow bowls for casual elegance, or scoop it into lettuce cups for a light, party-ready appetizer. For a fun twist, fill halved roasted peppers or tomatoes with the orzo mixture for a show-stopping presentation at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers, store the Greek Shrimp Orzo with Feta, Olives, and Tomatoes in an airtight container in the refrigerator. It keeps well for up to 2 days, and the flavors actually deepen overnight, making the next day’s lunch extra special.

Freezing

While orzo pasta dishes are best fresh, you can freeze leftovers if needed. Place cooled portions in freezer-safe containers, and freeze for up to 1 month. Keep in mind, the shrimp and feta may change texture slightly once thawed.

Reheating

To reheat, warm gently on the stovetop with a splash of water or broth to loosen the sauce and keep the orzo creamy. Warm through just until hot—be careful not to overcook the shrimp during reheating!

FAQs

Can I substitute another type Main Course

Absolutely! Couscous or cooked quinoa both work beautifully in place of orzo. Just know the texture will be different, but the flavors of Greek Shrimp Orzo with Feta, Olives, and Tomatoes remain delicious.

How can I make this dish dairy-free?

Simply leave out the feta or use your favorite plant-based alternative. The finished Greek Shrimp Orzo with Feta, Olives, and Tomatoes will still be hearty and full of bright Mediterranean flavors.

Is it possible to make this dish vegetarian?

Yes! Swap the shrimp for canned chickpeas or roasted vegetables such as zucchini and bell peppers to create a meatless version that’s just as satisfying.

What type of shrimp works best?

Large, peeled, and deveined shrimp are the easiest and most convenient. Frozen shrimp work fine—just thaw and pat dry thoroughly before cooking to avoid excess moisture in your Greek Shrimp Orzo with Feta, Olives, and Tomatoes.

Can I prepare any part ahead of time?

Certainly! You can chop vegetables, pit and halve the olives, and even cook the orzo up to a day ahead—just rinse it with cold water before storing so it doesn’t stick together. Then simply follow the recipe steps when ready to make the Greek Shrimp Orzo with Feta, Olives, and Tomatoes fresh.

Final Thoughts

There’s something so joyful about sharing a vibrant, flavorful bowl of Greek Shrimp Orzo with Feta, Olives, and Tomatoes. The colors, the fresh ingredients, and the irresistible aroma come together to create a meal that’s both comforting and full of sunshine. Give it a try, and you might just find it becomes a staple in your kitchen, too!

Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Greek Shrimp Orzo with Feta, Olives, and Tomatoes recipe is a delightful Mediterranean dish that combines succulent shrimp, flavorful olives, tangy feta cheese, and fresh cherry tomatoes, all tossed with orzo pasta for a satisfying meal.

Ingredients

Scale

For the Orzo:

1 1/2 cups uncooked orzo pasta

For the Shrimp Mixture:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 pint cherry tomatoes, halved
1/2 cup kalamata olives, pitted and halved
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine (or chicken broth)
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 cup crumbled feta cheese
Salt and black pepper to taste

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Instructions

Cook the Orzo: Cook the orzo in salted boiling water until al dente. Drain and set aside.
Prepare the Shrimp Mixture: In a skillet, sauté onion, garlic, cherry tomatoes, and olives. Add oregano, red pepper flakes, and white wine. Cook until flavors meld.
Cook the Shrimp: Add shrimp to the skillet and cook until pink and opaque.
Combine: Stir in cooked orzo, lemon juice, and parsley. Season with salt and pepper.
Serve: Top with crumbled feta cheese before serving.