Greek Shrimp with Orzo

Greek Shrimp with Orzo: Your New Favorite 25-Minute Meal

Hey there, friend! Isla here from BiteTide, and I am just buzzing with excitement to share today’s recipe with you. If your weeknight dinner routine has been feeling a little… beige… I have the perfect splash of Mediterranean sunshine to shake things up. We’re diving fork-first into my one-pan wonder: Greek Shrimp with Lemon-Kissed Orzo.

Picture this: plump, juicy shrimp, swimming in a garlicky, briny tomato sauce that’s studded with salty olives and vibrant spinach. We’re spooning all that gloriousness over a bed of tender orzo that’s been zipped up with fresh lemon zest and a glug of good olive oil. And because we’re not monsters, we’re crowning the whole beautiful mess with a generous crumbling of creamy, tangy feta cheese. Are you drooling yet? I am.

This dish is the absolute epitome of what BiteTide is all about. It’s packed with serious, restaurant-level flavor but comes together in about 25 minutes with minimal fuss. It’s the kind of meal that makes you feel like a total kitchen rockstar, even on a Wednesday. It’s vibrant, satisfying, and just bursting with those sunny, coastal flavors we all crave. So, tie on your favorite apron, grab your biggest skillet, and let’s ride this flavor wave together. Dinner is about to get a major upgrade!

The Taste of a Santorini Sunset

This recipe always, without fail, teleports me right back to a rickety little table perched on a cliff in Oia, Santorini. My partner and I were there years ago, watching the sky melt into a watercolor of oranges and pinks. The air was warm, buzzing with conversation and the distant sound of bouzouki music. We ordered a carafe of crisp local white wine and a dish that, at the time, I thought was pure magic: something remarkably similar to this shrimp and orzo.

It wasn’t fancy. It was served in a humble, slightly chipped ceramic bowl, but the flavors were a revelation. The taste of the sea from the shrimp, the punch of the tomatoes, the hit of lemon, and the salty feta… it was a symphony. I remember turning to my partner and saying, “I have to figure out how to make this at home.” It wasn’t just about recreating a meal; it was about bottling that feeling of pure, unadulterated joy and contentment. Every time I make this now, I get a little taste of that Greek sunset. It’s my edible vacation, and I’m so thrilled to share my version of that magic with you.

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Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this Mediterranean masterpiece. Don’t stress about exactitudes—cooking is an art, not a science! I’ve included all my favorite swaps and chef-y insights to make this recipe work for YOU.

For the Lemon Orzo:

• 1 cup orzo – Orzo is that wonderful rice-shaped pasta that cooks up so tender and is perfect for soaking up all the delicious sauce. If you’re gluten-free, a brown rice orzo works beautifully!
• Juice and zest of 1 lemon – This is non-negotiable for that bright, sunny kick! Zest the lemon before you juice it—it’s way easier. Please use a fresh lemon; the bottled juice just doesn’t have the same vibrant power.
• 1 tbsp olive oil – A good glug of extra virgin olive oil adds richness and helps keep the orzo from clumping together.
• Salt to taste – We’ll salt the pasta water, which is our first and most important chance to season the orzo itself. Make it taste like the sea!

For the Garlicky Shrimp:

• 1 lb large shrimp, peeled and deveined – I buy them raw, tail-on for prettiness (and because I love grabbing them by the tail to eat!). Thaw frozen shrimp overnight in the fridge for best results. Pat them very dry with a paper towel—this is the secret to getting a nice sear instead of them steaming.
• 1 tbsp olive oil – For sautéing our flavor base.
• 2 cloves garlic, minced – Garlic is the soul of this dish. Don’t be shy! Feel free to add an extra clove if you’re a true garlic fanatic like me.
• 1 cup cherry tomatoes, halved – They burst and create the most amazing, quick sauce. In the winter, you can use a can of good-quality diced tomatoes (drained) if fresh ones aren’t great.
• 1/4 cup Kalamata olives, sliced – These provide that iconic briny, salty punch. If you’re not an olive person (more for me!), you can skip them, but they really make the dish.
• 2 cups fresh spinach – A sneaky way to get some greens in! It wilts down to practically nothing but adds color and nutrients. Swiss chard or kale are great, heartier substitutes.
• 1/4 tsp red pepper flakes (optional) – Just a pinch adds a gentle, warm heat in the background. Leave it out if you’re sensitive to spice.
• Salt & pepper to taste – Season as you go! Taste, taste, taste.
• 1/4 cup crumbled feta cheese – The creamy, salty, tangy crown. For the best experience, buy a block of feta and crumble it yourself—it’s far superior to the pre-crumbled stuff in texture and flavor.
• Fresh herbs for garnish (optional) – A sprinkle of fresh dill, oregano, or parsley right at the end takes it over the top.

Let’s Get Cooking: Your Foolproof Guide

Ready to make some magic? Follow these steps, and you’ll have a restaurant-quality meal on the table in the time it takes to watch a sitcom. I’ve packed this section with all my best tips and hacks to ensure your success!

1. Cook the Orzo: Bring a medium pot of generously salted water to a rolling boil. Add your orzo and cook according to package directions until it’s al dente—usually about 7-9 minutes. Chef’s Hack: Before you drain it, scoop out about a 1/4 cup of the starchy pasta water and set it aside. We might use it later to loosen up our sauce if it gets too thick! Drain the orzo and return it to the warm pot (off the heat). Immediately toss it with the tablespoon of olive oil, the lemon juice, and the lemon zest. This stops it from sticking and lets all those bright citrus flavors soak in. Give it a taste and add a pinch more salt if it needs it. Set this sunny goodness aside.
2. Start the Flavor Base: While the orzo is cooking, heat your large skillet over medium heat. Add the tablespoon of olive oil. Once the oil is shimmering (but not smoking!), add your minced garlic. We’re just toasting it for about 30 seconds until it’s fragrant—do not let it burn! Burnt garlic turns bitter and will ruin the whole dish. The second you can smell that gorgeous garlicky aroma, it’s time to move on.
3. Burst Those Tomatoes: Add your halved cherry tomatoes to the skillet with the garlic. Cook them for 2-3 minutes, stirring occasionally. You’ll hear them sizzle and start to soften and burst, releasing their sweet, juicy goodness into the oil. This creates the foundation of our sauce. Use your spoon to gently press on a few to help them along!
4. Cook the Shrimp: Now, add your perfectly dried shrimp to the skillet, along with the sliced Kalamata olives, red pepper flakes (if using), and a good pinch of salt and pepper. Give everything a good stir to coat the shrimp in all the flavorful oil and tomato juices. Arrange the shrimp in a single layer and let them cook undisturbed for about 2 minutes. Flip them over and cook for another 1-2 minutes, until they’re opaque, pink, and beautifully curled. Chef’s Note: DO NOT OVERCOOK THE SHRIMP. They cook in a flash and become tough and rubbery if left too long. The second they’re pink all over, they’re done!
5. Wilt the Spinach: Take the skillet off the heat. Add your massive handfuls of fresh spinach. It will look like a lot, but I promise it wilts down dramatically. Simply stir it into the hot shrimp and tomato mixture until it’s just wilted and vibrant green, about 1 minute. This gentle residual heat is perfect—we’re not trying to cook it to death.
6. Bring It All Together: Now, here’s where you have a choice. You can spoon the lemony orzo onto plates and top it with the shrimp and sauce. Or, for a more integrated, family-style vibe, you can add your prepared lemon orzo directly into the skillet with the shrimp and spinach. Gently toss everything together so the orzo drinks up that incredible sauce. If it seems a little dry, add a splash of that reserved pasta water you saved earlier—the starch will help create a silky, cohesive sauce that clings to every bite.
7. The Grand Finale: Transfer your masterpiece to a serving platter or individual bowls. Now, shower the top with that glorious crumbled feta cheese and a sprinkle of fresh herbs. The heat from the dish will slightly warm the feta, making it even more delicious.

How to Serve It Up in Style

This dish is a stunner all on its own, but a few simple touches can turn dinner into a true Mediterranean feast! I love serving it family-style right in the skillet (less dishes, win!) with a big, bright Greek salad on the side—think crisp romaine, cucumbers, red onion, and more feta with a simple red wine vinaigrette. A wedge of warm, crusty bread is absolutely essential for sopping up every last drop of that incredible sauce. And to drink? A glass of crisp, chilled Assyrtiko or Sauvignon Blanc mirrors the lemony notes in the dish perfectly. For a non-alcoholic option, sparkling water with a squeeze of lemon and a few fresh mint leaves is pure refreshment.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility! Here are a few ways to ride a different flavor wave:

• Protein Swap: Not a shrimp person? No problem! Try seared scallops, chunks of firm white fish like cod or halibut, or even shredded rotisserie chicken. For a vegetarian option, cannellini beans or chickpeas are fantastic.
• Up the Veggies: Feel free to add sliced bell peppers, red onion, or artichoke hearts when you sauté the garlic for even more color and nutrition.
• Creamy Dreamy: Stir a tablespoon or two of plain Greek yogurt or a splash of heavy cream into the sauce at the very end for a richer, creamier texture.
• Spice It Up: Love heat? Add an extra pinch of red pepper flakes or a few slices of fresh jalapeño with the garlic.
• Herb Garden: Stir in a tablespoon of chopped fresh dill, oregano, or basil at the end for an incredible fresh herb flavor.

Isla’s Kitchen Confidential

This recipe has been a work-in-progress in my kitchen for years. The first time I made it, I was so excited I forgot to zest the lemon before juicing it (a classic Isla move). I spent five minutes trying to zest a floppy, juiced lemon half before giving up and just using the juice. It was good, but it wasn’t *great*. The zest makes all the difference, friends! It packs an intense, aromatic lemon oil that the juice alone can’t provide.

Another evolution? The spinach. I used to wilt it right in with the shrimp, but I found it sometimes released a bit too much water and made the sauce watery. Taking the skillet off the heat first gives you perfect wilting control. This dish has been on the menu for countless last-minute dinner parties, lazy Sunday suppers, and even a “I-need-comfort-food-now” solo night. It’s my culinary security blanket—impressive enough for guests and easy enough for any night of the week. I hope it becomes a favorite in your home, too!

Your Questions, Answered!

Q: My sauce turned out a bit watery. What happened?
A: No worries, this is a common one! The two main culprits are: 1) The shrimp weren’t patted completely dry before cooking, and they released water. 2) The spinach released more liquid than expected. The fix is easy! If your sauce is too thin, just let it simmer for an extra minute or two over medium heat to reduce and thicken. You can also stir in a teaspoon of tomato paste to help thicken it and add more flavor. And remember that reserved pasta water? It’s not just for thinning—the starch can actually help bind the sauce a little, too.

Q: Can I make this ahead of time?
A: You can prep the components! Cook the orzo and toss it with the lemon and oil—it will keep just fine for a day in the fridge. You can also chop the garlic, halve the tomatoes, and slice the olives. But for the best texture, I highly recommend cooking the shrimp fresh right before serving. Reheated shrimp can become tough.

Q: My shrimp ended up rubbery. How do I prevent that?
A> Ah, the cardinal sin of shrimp cooking! The key is high heat and a very short cook time. Ensure your skillet is properly preheated before adding the shrimp. They literally only need 2-3 minutes per side. The second they turn from grey and translucent to pink and opaque, they’re done. Remove them from the heat immediately. They continue to cook a little from the residual heat in the pan, so erring on the side of underdone is better.

Q: Is there a dairy-free alternative to the feta?
A> Absolutely! For a similar salty, tangy punch, you can crumble some dairy-free tofu feta (many brands make this now) or even a handful of nutritional yeast. A drizzle of a creamy, tangy vegan tzatziki would also be delicious on top.

Nutritional Information*

*This is an estimate for 1 of 4 servings, calculated with the ingredients listed.

Calories: ~390 | Protein: 27g | Carbohydrates: 30g | Fat: 18g | Fiber: 4g

Fresh, zesty, and bursting with Mediterranean flavors, this Greek Shrimp with Orzo is a quick weeknight meal that feels effortlessly special. With juicy shrimp, lemony orzo, and a sprinkle of feta, it’s a dish that’s as wholesome as it is satisfying—perfect for busy nights or relaxed dinners alike!