Lemon Feta Orzo Shrimp
A quick and flavorful Mediterranean dish featuring roasted shrimp, herby orzo, and creamy feta, perfect for a weeknight dinner or summer lunch.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil (for shrimp)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 zest lemon
For the Orzo
- 12 oz orzo pasta
- 2 tbsp extra-virgin olive oil (for orzo)
- 3 tbsp lemon juice about 1 large lemon
- 1 clove garlic, finely grated
- 1/4 tsp red pepper flakes (optional)
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
For Serving
- 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, combine shrimp, 1 tbsp olive oil, kosher salt, black pepper, oregano, smoked paprika, and lemon zest. Toss so each shrimp is well-coated.
- Spread shrimp in a single layer on the prepared baking sheet.
Cooking Shrimp
- Roast for 8–10 minutes, until shrimp are opaque and just cooked through. Avoid overcooking to keep them tender.
Cooking Orzo
- While shrimp roast, bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain and return orzo to the pot.
Mixing Orzo
- While the orzo is still hot, stir in 2 tbsp olive oil, lemon juice, grated garlic, and red pepper flakes if using. Mix thoroughly so the orzo absorbs the dressing.
- Gently fold in halved cherry tomatoes, chopped spinach, parsley, and dill. Stir until the spinach just wilts.
- Carefully fold in crumbled feta and capers if using.
Serving
- Transfer orzo to a serving platter or bowls and top with the roasted shrimp.
- Garnish with extra herbs and lemon wedges. Serve warm or at room temperature.
Notes
For a dairy-free version, omit feta and add toasted pine nuts for richness. Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3–4 days. Avoid high heat when reheating to prevent shrimp from drying out.