Greek Shrimp with Orzo, Feta, Olives, and Tomatoes
This one pan Mediterranean shrimp orzo bake simmers plump shrimp with tomatoes, olives, and briny feta for a Greek dinner that's ready in under 40 minutes.
A One Pan Greek Dinner Worth Bragging About
There is something magical about a skillet that goes straight from stovetop to table, and this Greek shrimp with orzo, feta, olives, and tomatoes is exactly that kind of dinner. It is the sort of Mediterranean shrimp orzo recipe that looks like it took hours, but really comes together in one pan in well under 40 minutes. Juicy shrimp simmer right in a garlicky tomato broth alongside tender orzo, then get finished with salty kalamata olives, a shower of creamy feta, and a bright hit of lemon.
If you have been searching for Greek shrimp orzo recipes that actually deliver on flavor without a sink full of dishes, this one pan Mediterranean shrimp orzo bake is about to become a weeknight regular.
Before we get cooking, the right tools and ingredients make a real difference here. A wide, heavy bottomed skillet helps the orzo cook evenly without scorching, and good quality extra virgin olive oil and real block feta (not the pre-crumbled kind) genuinely elevate the final dish.
Why This Greek Shrimp Orzo Recipe Works
This dish borrows from the beloved Greek shrimp with orzo and feta, Julia style of cooking, where the orzo essentially becomes a risotto-like base, soaking up all the flavor from the tomatoes, garlic, and briny olives as it simmers. The shrimp cook directly in that same pan during the last few minutes, so they stay tender and pick up every bit of that Mediterranean flavor.
The result is a dish that is equal parts comforting and vibrant, with:
- A rich, slightly tangy tomato base built from both fresh cherry tomatoes and canned diced tomatoes
- Salty, briny depth from kalamata olives and crumbled feta
- A bright finish of lemon juice, zest, and fresh parsley
Chef's Tip: Resist the urge to overcook the orzo before adding the shrimp. Pull it while it still has a slight bite, since it will keep absorbing liquid and softening as everything finishes cooking together.
Tips for the Best Mediterranean Shrimp Orzo
A few small details separate a good bowl of shrimp orzo from a great one:
- Pat the shrimp dry before seasoning so they sear rather than steam.
- Stir the orzo occasionally while it simmers to prevent sticking, much like you would with risotto.
- Add the feta off heat and let the residual warmth soften it slightly, so it stays creamy instead of melting into the sauce completely.
- Use good olives. Kalamata olives bring a briny depth that regular black olives simply cannot match here.
This flexible formula also welcomes swaps. Swap in orzo shrimp recipes feta variations by adding baby spinach, artichoke hearts, or roasted red peppers if you have them on hand.
Ready to make it? Here is the full step by step recipe:
Greek Shrimp with Orzo, Feta, Olives, and Tomatoes
This one pan Mediterranean shrimp orzo bake simmers plump shrimp with tomatoes, olives, and briny feta for a Greek dinner that's ready in under 40 minutes.
Ingredients
- 1 cup orzo pasta, uncooked
- 1 lb large shrimp, peeled and deveined, tails removed
- 3 tbsp olive oil, extra virgin, divided
- 1/2 yellow onion, finely diced
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 can diced tomatoes, with juices
- 1 1/2 cups chicken or vegetable broth, low sodium
- 1/2 cup kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes, optional, for heat
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped, for garnish
- 3/4 tsp salt, to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Pat the shrimp dry and season with a pinch of salt and pepper. Set aside.
Heat 2 tablespoons of olive oil in a large, deep skillet or braiser over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes, diced tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes until the tomatoes begin to break down.
Pour in the broth and bring the mixture to a gentle boil.
Stir in the orzo, reduce heat to medium low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is just shy of al dente.
Nestle the shrimp into the orzo mixture in a single layer. Cover and cook for 4 to 5 minutes, until the shrimp turn pink and opaque.
Remove from heat and stir in the kalamata olives, lemon juice, and lemon zest.
Scatter the crumbled feta over the top and let it sit, covered, for 2 minutes so it softens slightly.
Garnish with fresh parsley and an extra drizzle of olive oil. Serve warm directly from the pan.
Equipment
- Large deep skillet or braiser with lid
- Wooden spoon
- Citrus zester
- Measuring cups and spoons
Notes
Serving and Storage Ideas
Serve this Greek shrimp with orzo, feta, olives, and tomatoes straight from the skillet with warm crusty bread for soaking up the sauce, or alongside a simple cucumber and red onion salad dressed in lemon and olive oil. A glass of crisp white wine, like assyrtiko or a dry rosé, rounds out the meal beautifully.
Leftovers store well in an airtight container in the fridge for up to three days. Because orzo continues to absorb liquid as it sits, reheat gently on the stovetop with a splash of broth or water rather than in the microwave, which can make the shrimp tough.
Chef's Tip: If you are meal prepping, slightly undercook the orzo and shrimp the first time around, since both will finish softening during reheating.
However you serve it, this one pan Mediterranean shrimp orzo recipe proves that a genuinely impressive Greek dinner does not have to mean a pile of dirty pots. Just one skillet, a handful of pantry staples, and dinner is on the table.
