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A delicious plate of Lemon Feta Orzo Shrimp

Lemon Feta Orzo Shrimp

A vibrant and flavorful dish featuring succulent roasted shrimp, tender orzo pasta, tangy feta, and a burst of fresh lemon and herbs. Perfect for a quick weeknight meal or a light, refreshing dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 1 tablespoon extra-virgin olive oil for shrimp preparation
  • 0.5 tsp kosher salt to enhance flavors
  • 0.25 tsp freshly ground black pepper use freshly ground for best flavor
  • 0.5 tsp dried oregano adds a classic Mediterranean aroma
  • 0.5 tsp smoked paprika for a subtle smoky depth
  • 1 unit lemon zest zest of 1 lemon
  • 12 oz orzo pasta cook until al dente for best texture
  • 2 tablespoon extra-virgin olive oil for the orzo
  • 3 tablespoon lemon juice juice of 1 large lemon
  • 1 clove garlic finely grated for seamless integration
  • 0.25 tsp red pepper flakes crushed, optional, for a touch of heat
  • 1 cup cherry tomatoes halved for easy eating and release of juices
  • 1 cup baby spinach roughly chopped to wilt evenly
  • 0.25 cup fresh parsley chopped, for fresh herbaceous notes
  • 0.25 cup fresh dill chopped, complements the seafood and lemon
  • 4 oz feta cheese crumbled, for a salty, tangy finish
  • 2 tablespoon capers rinsed and drained, optional, adds briny burst

Equipment

  • Oven
  • Baking Sheet
  • Large Pot
  • Mixing Bowl

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Combine the shrimp with 1 tablespoon olive oil, salt, pepper, oregano, smoked paprika, and lemon zest. Make sure each shrimp is well-coated.
  3. Spread the shrimp in a single layer on the baking sheet and roast for 8–10 minutes, until they are opaque and just cooked through.
  4. In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and return to the pot.
  5. While the orzo is still hot, stir in 2 tablespoon olive oil, lemon juice, garlic, and red pepper flakes. Mix well.
  6. Gently fold in the cherry tomatoes, spinach, parsley, and dill until the spinach is wilted.
  7. Carefully mix in the crumbled feta cheese and capers, if using.
  8. Top the orzo with the roasted shrimp and enjoy warm or at room temperature, garnished with extra herbs and lemon wedges.

Notes

This dish is fantastic for meal prep! You can prepare the orzo and shrimp ahead of time and combine them just before serving. Feel free to adjust the amount of red pepper flakes to your spice preference.