Lemon Feta Orzo Shrimp
A delicious Mediterranean dish combining succulent shrimp, creamy feta cheese, tender orzo, and fresh vegetables, perfect for weeknight meals or gatherings.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of water or olive oil when reheating to keep the orzo moist.