This recipe for Mediterranean shrimp with tomatoes, feta and orzo is a delicious and showstopping option for a simple weeknight dinner. It’s a super easy recipe but packs so much flavour that you can easily serve it to company – which is my favourite kind of meal!
There are lots of different levels of flavour to this dish and it packs in all of the delicious, briny characteristics that are found frequently in Greek and Mediterranean dishes.
The great thing about this recipe, as well, is that it is a complete meal! This means there are no side dishes necessary – so you can have a delicious dinner on the table in about 30 minutes.
How to Make Greek Shrimp with Feta & Orzo
To boost the lovely flavour of this recipe, we’ll start first by marinating our shrimp! The shrimp don’t have to marinate for long – only as long as it takes to prep the rest of your ingredients.
First off, add some peeled and deveined shrimp (you can leave the tails on or take them off, it’s up to you!) to a medium bowl.
Add some lemon zest, a grated clove of garlic and a bit of chopped fresh oregano. Season with salt and pepper and drizzle over a bit of olive oil.
Stir all of this so that the shrimp is evenly coated and set it aside – it’s fine to keep it at room temperature for the time it takes you to prep.
If you can’t get fresh oregano for whatever reason, then you can use dried throughout the recipe. Just make sure that you reduce the amount called for by two-thirds. The flavour of dried oregano is much more concentrated than fresh!
Next, cook your orzo in well-salted water according to the package’s suggestion. Once it’s done, drain off the cooking water and drizzle it with some more olive oil, season with salt and pepper, and add more lemon zest and oregano! Stir all of this to combine and set aside until you’re ready to serve.
Now it’s time to make the sauce!
In a large skillet, add several roughly chopped garlic cloves, a couple of anchovy fillets and some chili flakes. Drizzle over a bit of olive oil and then set the pan over medium heat and cook it until the anchovies begin to dissolve and the garlic turns tender, about 5 minutes, but it could be less!
Yes, this is also the same way I start my shakshuka recipe and if this is looking somewhat similar to the basis of my spaghetti puttanesca recipe – you’re not wrong! The flavours are very comparable (and super delicious!!).
Then, add some sliced shallots and cook for a few more minutes, just until they’re softened – only a few more minutes longer.
Next, add your shrimp to the skillet. Cook the shrimp on one side until they’re starting to turn pink – a minute or two depending on the size of your shrimp.
Flip it over and cook until they’re just pink on the other side. Remove the shrimp from the skillet and place them back in the bowl they were marinating in.
Not that the shrimp aren’t fully cooked yet – we will add them back into the sauce later to finish cooking.
Now, deglaze the pan with a bit of dry white wine – much like I do in my pasta alla busara recipe. If, for whatever reason, you don’t have wine on hand, you can replace this with the same amount of chicken or veggie stock and a squeeze of lemon juice.
Allow the wine to reduce just a bit before adding in some canned tomatoes. I like to use whole peeled tomatoes that I’ve drained from their juices (you can save the juice – it works well in a bloody mary!) and then crushed with my hands. This gives the optimal texture and consistency of the finished sauce.
Along with the tomatoes, also add in some chopped kalamata olives and capers. Stir and allow to bubble for a few minutes.
Then, add your shrimp back into the sauce along with any of the accumulated juices in the bowl. Let the shrimp finish cooking completely in the sauce – about two more minutes.
Now, take the pan off of the heat and stir in some crumbled feta, some chopped fresh parsley and a bit more oregano!
Spoon the sauce over your cooked orzo and top with even more feta and herbs. Then, all you need to do is serve and enjoy!
Mediterranean Shrimp with Tomatoes, Feta & Orzo
Ingredients
- 150 g (5 oz) shrimp peeled, deveined, tails removed if desired
- Zest of 1 lemon divided
- 6 cloves garlic 1 grated or finely minced, 5 roughly chopped
- 4 tsp fresh oregano divided (see note 1)
- 125 g (1 cup) orzo
- 1 tsp chili flakes
- 2 anchovy fillets
- 2 shallots thinly sliced
- 60 ml (2 floz) dry white wine (see note 2)
- 1 (400g/14oz) can whole peeled tomatoes drained of juices and crushed with hands
- 25 g (¼ cup) kalamata olives pitted and roughly chopped
- 1 ½ tsp capers
- 2 tsp flat-leaf parsley roughly chopped, divided
- 60 g (⅓ cup) feta crumbled, divided
Instructions
- Add the shrimp to a medium bowl. Top with half of the lemon zest, 1 clove of grated garlic, 1 teaspoon of oregano, ¼ of salt and a drizzle of olive oil. Stir to combine and allow to marinate while prepping the rest of your ingredients.
- Meanwhile, cook the orzo according to the package's instructions. Once done, drain the pasta then toss with the remaining lemon zest, 1 teaspoon of oregano, a generous pinch of salt, black pepper and a drizzle of olive oil. Set aside until needed.
- In a large, cold skillet, add the 5 roughly chopped garlic cloves, chili flakes, anchovy fillets and 2 tablespoons of olive oil. Set over medium heat and cook until the anchovies begin to dissolve and the garlic just starts to brown around the edges – about 3-5 minutes.
- Add the shallots to the skillet and cook until they're softened – a few minutes longer.
- Add the shrimp to the skillet and cook on one side until they begin to turn pink and opaque – about 1 minute. Flip the shrimp and cook until pink and lightly browned on the other side. Remove the shrimp and transfer back to the bowl in which they were marinating.
- Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the strong alcoholic smell has cooked off and the wine has reduced significantly, about 2 minutes.
- Add the tomatoes, olives and capers to the pan. Stir to combine and bring to a gentle simmer. Cook for about 5 minutes.
- Return the shrimp to the pan along with any accumulated juices. Allow the shrimp to finish cooking completely in the sauce, about 2 minutes longer.
- Remove the pan from heat and stir in half of the feta, half of the parsley and one teaspoon of oregano. Taste to adjust for seasoning, adding more salt and pepper if necessary.
- Add the orzo to a large serving platter (or divide over individual dishes). Spoon the tomato mixture and shrimp over the orzo. Top with the remaining oregano, parsley and feta. Serve immediately.
Video
Notes
- If you can’t find fresh oregano, you can use dried instead. Just make sure to reduce the amount by ⅔.
- If you don’t have wine on hand, deglaze with an equal amount of chicken or veggie stock and a squeeze of lemon juice.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This Greek-style shrimp recipe with feta and orzo is so simple to make but really packs a flavourful punch.
Are you looking for a great shrimp dish to make for dinner? Have any questions about this recipe? Let me know in the comments!
