Greek Shrimp Orzo

Imagine a bowl of tender orzo pasta, plump shrimp, and tangy feta cheese, all tossed in a bright tomato and white wine sauce with fresh herbs. That’s Greek Shrimp Orzo—a dish that tastes like a sunny vacation in every bite. Light but satisfying, zesty yet comforting, it’s a Mediterranean-inspired dinner that’s both elegant and incredibly easy to throw together on a weeknight.

Behind the Recipe

This dish was inspired by a trip to a coastal taverna in Greece, where we dined al fresco with the sea breeze dancing around us. The shrimp was so fresh, the tomatoes bursting with flavor, and the orzo perfectly al dente. When I returned home, I was determined to recreate that magic—and after some experimenting in my kitchen, this version was born. It’s now a go-to when I want something quick, fresh, and impressive.

Recipe Origin or Trivia

Greek Shrimp Orzo is a twist on “Garides Saganaki,” a traditional Greek dish made with shrimp, tomatoes, and feta. Adding orzo pasta turns it into a heartier, one-bowl meal that still feels light and fresh. It’s a reflection of Greek coastal cooking—simple ingredients, bold flavors, and always meant to be shared with good company and wine.

Why You’ll Love Greek Shrimp Orzo

This Mediterranean classic brings serious flavor and ease. Here’s what makes it irresistible:

Versatile: Great as a main dish or served as a side with grilled meats.
Budget-Friendly: Uses pantry staples with a few fresh ingredients.
Quick and Easy: Ready in under 30 minutes.
Customizable: Adjust the spice, herbs, or add veggies like spinach or zucchini.
Crowd-Pleasing: Bright, savory, and appealing to all palates.
Make-Ahead Friendly: Orzo and sauce can be prepped ahead of time.
Great for Leftovers: Flavors deepen overnight and reheat beautifully.

Chef’s Pro Tips for Perfect Results

To make every bite of this dish restaurant-worthy, keep these tips in mind:

• Use large shrimp for better texture and flavor.
• Don’t overcook the shrimp—they turn rubbery fast.
• Cook orzo just shy of al dente since it’ll finish in the sauce.
• Stir in feta at the end to keep its texture creamy and intact.
• Finish with lemon zest and herbs for brightness.

Kitchen Tools You’ll Need

You won’t need much to bring this dish together quickly and smoothly:

Large Skillet: For cooking shrimp and building the sauce.
Pot: To boil orzo.
Strainer: To drain pasta.
Wooden Spoon or Spatula: For stirring.
Zester or Grater: Optional, for fresh lemon zest.

Ingredients in Greek Shrimp Orzo

Each ingredient in this dish adds a punch of freshness, creaminess, or zest to make every bite sing.

1. Shrimp: 1 pound, peeled and deveined. The star of the dish—plump and juicy.
2. Orzo Pasta: 1 cup dry. Small and tender, perfect for soaking up the sauce.
3. Olive Oil: 2 tablespoons. For sautéing and richness.
4. Garlic: 3 cloves, minced. Brings aromatic depth.
5. Cherry Tomatoes: 1 pint, halved. Adds juicy bursts of sweetness.
6. Tomato Paste: 1 tablespoon. Intensifies the tomato flavor.
7. White Wine: 1/4 cup. Adds a touch of acidity and elegance.
8. Feta Cheese: 1/2 cup, crumbled. Briny and creamy contrast.
9. Lemon Zest: From 1 lemon. Brightens up the dish.
10. Fresh Dill: 2 tablespoons, chopped. Adds herby freshness.
11. Salt and Pepper: To taste. Balances and boosts all flavors.

Ingredient Substitutions

Need to swap something out? No problem.

Shrimp: Use scallops, chicken, or tofu for a different protein.
White Wine: Substitute with vegetable broth and a splash of vinegar.
Feta Cheese: Try crumbled goat cheese or omit for dairy-free.
Fresh Dill: Use parsley, basil, or oregano instead.

Ingredient Spotlight

Feta Cheese: Adds that classic Greek tang and creamy crumble to every bite.
Orzo Pasta: A rice-shaped pasta that gives a luxurious, risotto-like texture.

Instructions for Making Greek Shrimp Orzo

Let’s dive into the steps and bring a taste of Greece to your table tonight.

1. Preheat Your Equipment:
   Bring a pot of salted water to a boil for orzo. Heat olive oil in a large skillet over medium heat.
2. Combine Ingredients:
   In the skillet, sauté garlic for 30 seconds, then add cherry tomatoes. Cook until softened. Stir in tomato paste and cook for another minute. Pour in white wine and simmer for 2–3 minutes.
3. Prepare Your Cooking Vessel:
   Boil orzo according to package directions until al dente. Drain and set aside.
4. Assemble the Dish:
   Add shrimp to the tomato mixture and cook until pink and opaque, about 2–3 minutes per side. Stir in cooked orzo, mixing to coat evenly.
5. Cook to Perfection:
   Simmer together for 2–3 minutes, letting flavors meld and orzo absorb the sauce.
6. Finishing Touches:
   Remove from heat. Stir in feta, lemon zest, and fresh dill. Season with salt and pepper to taste.
7. Serve and Enjoy:
   Spoon into bowls and garnish with extra herbs and a lemon wedge. Serve warm and enjoy immediately.

Texture & Flavor Secrets

This dish is all about contrasts: the tender chew of orzo, the juicy snap of shrimp, the creaminess of feta, and the brightness of lemon and dill. The sauce lightly clings to everything, creating a silky yet refreshing finish that keeps each forkful exciting.

Cooking Tips & Tricks

To get the most out of your Greek Shrimp Orzo, remember:

• Don’t rinse the orzo after draining—it helps sauce cling better.
• Use a high-quality olive oil for deeper flavor.
• Zest the lemon directly over the skillet to release oils.

What to Avoid

Here’s what not to do to keep your dish flawless:

• Overcooking the shrimp: They only need a few minutes.
• Adding feta too early: It’ll melt instead of crumble.
• Skipping the zest: Lemon zest adds essential brightness.

Nutrition Facts

Servings: 4
Calories per serving: 390

Note: These are approximate values based on average portion size.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can cook the orzo and prep the shrimp ahead of time. Store components separately in the fridge and combine when ready to serve. Leftovers last up to 3 days in the fridge. Reheat gently to avoid overcooking the shrimp.

How to Serve Greek Shrimp Orzo

Serve in wide bowls with a sprinkle of fresh dill and a lemon wedge on the side. Pair it with a crisp green salad and crusty bread for a complete meal. A glass of chilled white wine takes it over the top.

Creative Leftover Transformations

If you’ve got leftovers, try these tasty twists:

• Spoon into halved bell peppers and bake for a new dish.
• Turn into a cold pasta salad with cucumbers and olives.
• Add to broth for a quick Mediterranean-style soup.

Additional Tips

• Add chopped spinach or arugula at the end for extra greens.
• Toss in a few olives for salty bite.
• Drizzle with chili oil if you like heat.

Make It a Showstopper

Serve in a big, shallow platter with a crumble of feta and fresh herbs on top. Add lemon slices around the edge and a drizzle of olive oil for shine. It’s rustic, colorful, and totally worthy of a dinner party.

Variations to Try

• Spicy Shrimp Orzo: Add red chili flakes to the sauce.
• Creamy Version: Stir in a splash of cream or Greek yogurt.
• Vegetarian: Skip the shrimp and use chickpeas or roasted eggplant.
• Herb Swap: Use mint or basil instead of dill.
• One-Pot Style: Cook orzo right in the tomato mixture for fewer dishes.

FAQ’s

Q1: Can I use frozen shrimp?
A1: Yes, just thaw and pat dry before cooking.

Q2: What if I don’t have orzo?
A2: Small pasta like ditalini or even couscous works too.

Q3: Can I make this dairy-free?
A3: Absolutely, just omit the feta or use a plant-based alternative.

Q4: Can I use canned tomatoes?
A4: Yes, diced or crushed tomatoes will work if fresh aren’t available.

Q5: How long does this keep in the fridge?
A5: About 3 days, stored in an airtight container.

Q6: What wine goes best with this dish?
A6: A crisp white like Sauvignon Blanc or Pinot Grigio is perfect.

Q7: Can I add more veggies?
A7: Yes! Zucchini, spinach, or bell peppers are great additions.

Q8: Should I peel the shrimp?
A8: Yes, peel and devein for ease and presentation.

Q9: Is this freezer-friendly?
A9: It’s best fresh, but you can freeze for up to 1 month—reheat gently.

Q10: Can I double the recipe?
A10: Definitely, just make sure to use a large enough pan.

Conclusion

Greek Shrimp Orzo is the kind of dish that’s as fun to cook as it is to eat. It’s got sunshine flavors, vibrant colors, and just enough comfort to make it a year-round favorite. Try it once, and trust me—it’s going to become part of your regular dinner rotation.

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