I love quick meals that feel special. Lemon Feta Orzo Shrimp is bright, fresh, and ready in about 30 minutes, and it makes weeknights feel like a small celebration. I use simple pantry items and fresh herbs for a dish that always gets praise.
Dad James always asks for extra lemon on the side, and Mom Eva says the feta reminds her of Greece. My sister Jennifer calls it a forever favorite at family dinners.
Your Ingredients List
- 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)
My Go-To Equipment
I use a rimmed baking sheet, a large pot for the orzo, a fine grater for the lemon zest, and a wooden spoon for mixing. A colander helps drain the orzo fast.
The Simple Steps to Follow
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss shrimp with 1 tbsp olive oil, salt, pepper, oregano, smoked paprika, and lemon zest.
- Spread shrimp in one layer on the baking sheet.
- Roast shrimp 8 to 10 minutes until opaque and just cooked through, then set aside.
- Bring a large pot of salted water to a boil.
- Cook orzo until al dente, drain, and return to the pot.
- While the orzo is hot, stir in 2 tbsp olive oil, lemon juice, garlic, and red pepper flakes.
- Fold in cherry tomatoes, spinach, parsley, and dill until spinach wilts.
- Gently mix in feta and capers if you use them.
- Top the orzo with the roasted shrimp and garnish with extra herbs and lemon wedges.
Healthy Twists on a Classic
I like to add extra veggies when I can. Swap half the orzo for cauliflower rice to cut carbs, or stir in roasted bell pepper for more color. If you want a dairy-free option, skip the feta and add toasted pine nuts.
Serving Suggestions From My Table
Serve Lemon Feta Orzo Shrimp warm or at room temperature with a green salad and crusty bread. It also pairs well with a mild white fish; try my baked cod in coconut lemon cream sauce for a full seafood meal idea.
Getting It Just Right
Taste the orzo before you add feta so you can adjust salt. If the dish feels flat, add more lemon juice in small amounts. For a brighter herb note, finish with extra parsley and a little dill. For another lemon and feta idea, see my lemon feta potato dish for a side that echoes these flavors.
How to Store Leftovers
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat so the shrimp stay tender. You can also enjoy it cold as a salad the next day.
Enjoy Every Moment
I love serving this when friends stop by. It looks pretty and feels fresh. Take your time with the herbs and lemon. Small tastes make the meal sing.
A Few Common Questions
Can I make Lemon Feta Orzo Shrimp ahead of time?
Yes. Make the orzo and roast the shrimp ahead, then store them separately in the fridge for up to 2 days. Reheat the orzo gently and add shrimp just before serving to keep them tender.
Can I use frozen shrimp in Lemon Feta Orzo Shrimp?
Yes. Thaw shrimp overnight in the fridge or place them in a sealed bag and run under cold water to thaw quickly. Pat dry well before tossing with oil and spices so they roast nicely.
How do I make Lemon Feta Orzo Shrimp less salty?
Use low-sodium or no-salt-added ingredients where you can and rinse the capers well. Hold back half the feta when you first mix the dish, then add more to taste at the end.
If you like bright lemon and shrimp, I also share a sister recipe for shrimp orzo with lemon garlic sauce that you might enjoy.
Print
Lemon Feta Orzo Shrimp
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Bright, fresh, and quick Lemon Feta Orzo Shrimp makes weeknights feel special.
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)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss shrimp with 1 tbsp olive oil, salt, pepper, oregano, smoked paprika, and lemon zest.
- Spread shrimp in one layer on the baking sheet.
- Roast shrimp for 8 to 10 minutes until opaque and just cooked through, then set aside.
- Bring a large pot of salted water to a boil.
- Cook orzo until al dente, drain, and return to the pot.
- While the orzo is hot, stir in 2 tbsp olive oil, lemon juice, garlic, and red pepper flakes.
- Fold in cherry tomatoes, spinach, parsley, and dill until spinach wilts.
- Gently mix in feta and capers if using.
- Top the orzo with the roasted shrimp and garnish with extra herbs and lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: shrimp, orzo, lemon, feta, quick meals, Mediterranean