Lemon Feta Orzo Shrimp
Fall in love with the vibrant flavors of the Mediterranean with this scrumptious Lemon Feta Orzo Shrimp recipe. It’s a delightful dish combining the succulent taste of shrimp with the creamy saltiness of feta cheese, all tossed together with tender orzo and an array of fresh vegetables. This dish is not only satisfying but also makes for a beautiful presentation, perfect for serving at gatherings or enjoying as a hearty weeknight meal.
Why Make This Recipe
Lemon Feta Orzo Shrimp is a dish that brings together a delicious combination of textures and tastes. The juicy shrimp, tangy lemon, and creamy feta cheese come together to create an irresistible flavor profile that will awaken your senses. Additionally, it’s incredibly versatile—perfect for a family dinner, meal prep for the week, or impressing guests at a dinner party. Plus, it’s quick to make, taking less than 30 minutes from start to finish!
How to Make Lemon Feta Orzo Shrimp
Creating this culinary delight is simple! Here’s how you can whip up this dish in a few easy steps.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- Zest of 1 lemon
- 12 oz (340 g) orzo pasta
- 2 tbsp extra-virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 1 garlic clove, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) baby spinach, roughly chopped
- 1/4 cup (10 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh dill, chopped
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp capers, rinsed and drained (optional)
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss the shrimp with olive oil, salt, pepper, oregano, smoked paprika, and lemon zest. Spread the shrimp in a single layer on the prepared baking sheet.
- Roast the shrimp for 8–10 minutes, or until opaque and just cooked through. Set aside.
- Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and return it to the pot.
- While the orzo is hot, stir in olive oil, lemon juice, garlic, and red pepper flakes. Mix well to coat the orzo.
- Fold in cherry tomatoes, spinach, parsley, and dill. Stir until the spinach is just wilted.
- Gently mix in feta cheese and capers, if using.
- Top the orzo with the roasted shrimp. Serve warm or at room temperature, garnished with extra herbs and lemon wedges if desired.
How to Serve Lemon Feta Orzo Shrimp
This dish is best served warm, showcasing the vibrant colors and fresh ingredients. You can place it on a beautiful platter for a buffet-style meal or portion it onto individual plates. Garnish with additional fresh herbs or lemon wedges for a stunning presentation. Pair it with a light salad or crusty bread to complete the meal.
How to Store Lemon Feta Orzo Shrimp
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to keep the orzo moist. Avoid freezing as the texture may be affected upon thawing.
Tips to Make Lemon Feta Orzo Shrimp
- Fresh Herbs: Use fresh herbs wherever possible for the best flavor. They can elevate the dish significantly.
- Vegetable Add-Ins: Feel free to use other vegetables like bell peppers or zucchini based on your preference or what’s in season.
- Shrimp Alternatives: If shrimp isn’t available, this recipe also works well with chicken or tofu, providing a similar texture and flavor balance.
Variation
For a twist on the original, consider adding other proteins like cooked chicken or grilled salmon. You can also swap feta for goat cheese for a tangy flavor change. Add more veggies to suit your preference, like asparagus or peas, or spice it up with some diced jalapeños for a kick.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but be sure to thaw them completely before cooking to ensure even cooking.
2. Is there a gluten-free option for orzo?
Yes! Look for gluten-free orzo made from rice or quinoa varieties available at many grocery stores.
3. How can I make this dish vegetarian?
You can replace the shrimp with chickpeas or additional vegetables, and keep the feta cheese or substitute it with a vegan cheese alternative for a delicious vegetarian option.
Enjoy the delightful taste of Lemon Feta Orzo Shrimp and make it a staple in your culinary repertoire!
Lemon Feta Orzo Shrimp
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil For tossing shrimp
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- Zest of 1 lemon
For the Orzo
- 12 oz orzo pasta
- 2 tbsp extra-virgin olive oil For mixing with orzo
- Juice of 1 large lemon (about 3 tbsp)
- 1 clove garlic, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 4 oz feta cheese, crumbled
- 2 tbsp capers, rinsed and drained (optional)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss the shrimp with olive oil, salt, pepper, oregano, smoked paprika, and lemon zest.
- Spread the shrimp in a single layer on the prepared baking sheet.
Cooking Shrimp
- Roast the shrimp for 8–10 minutes, or until opaque and just cooked through. Set aside.
Cooking Orzo
- Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and return it to the pot.
- While the orzo is hot, stir in olive oil, lemon juice, garlic, and red pepper flakes. Mix well to coat the orzo.
- Fold in cherry tomatoes, spinach, parsley, and dill. Stir until the spinach is just wilted.
- Gently mix in feta cheese and capers, if using.
- Top the orzo with the roasted shrimp. Serve warm or at room temperature.
