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Greek Shrimp with Orzo and Feta

Greek Shrimp with Orzo and Feta

Delicious Greek shrimp with orzo and feta, this recipe is perfect for a quick and hearty meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course main dish
Cuisine Greek
Servings 4 servings
Calories 450 kcal

Equipment

  • large skillet
  • Large Bowl

Ingredients
  

Greek shrimp

  • 1.5 lb raw shrimp, peeled and deveined large - about 15-20 count per pound
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt to taste
  • 2 tablespoons olive oil

Greek orzo with feta

  • 1.5 cups orzo
  • 3 cups chicken stock or vegetable stock or water
  • 8 oz cherry tomatoes, red and yellow, sliced in half
  • ⅓ cup sun-dried tomatoes in olive oil, chopped
  • ⅓ cup kalamata olives, sliced
  • ¼ cup green olives, sliced
  • 6 oz feta cheese, crumbled or diced into small cubes
  • 3 tablespoons lemon juice or lime juice, freshly squeezed
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon Italian seasoning
  • ¼ cup fresh basil, chopped
  • salt
  • pepper

Instructions
 

Cook shrimp

  • In a large bowl, combine shrimp together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.
  • Heat a large (12-inch), high-sided skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
  • Add shrimp without overcrowding (you might have to cook in 2 batches).
  • Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.
  • Remove shrimp from the skillet.

Make Greek orzo

  • To the same, now empty, skillet, add orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes. Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan.
  • Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add Feta cheese, reserving ¼ cup of cheese for later.
  • Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
  • Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.

Assembly

  • Add cooked shrimp back to the skillet. Reheat gently, if needed.
  • When serving, top with the remaining feta cheese and chopped fresh basil.

Notes

For a vegetarian option, omit shrimp and replace with additional vegetables or chickpeas.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg
Keyword easy recipe, feta, Orzo, Pasta, Seafood, shrimp
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