If you’re craving something bright, fresh, and utterly satisfying, you need to try this Lemony Shrimp and Feta Orzo Recipe. It’s a delightful dance of vibrant citrus, tender shrimp, and creamy feta mingling with tender orzo pasta, bringing a Mediterranean flair to your table that’s both easy and elegant. This dish strikes the perfect balance between light and hearty, making it an absolute favorite for weeknight dinners or casual gatherings with loved ones.
Ingredients You’ll Need
Each ingredient in this Lemony Shrimp and Feta Orzo Recipe is thoughtfully chosen to bring out a harmony of flavors and textures — simple, fresh, and essential. From the zesty punch of lemon to the savory depth of feta, every component plays a crucial role in creating a dish bursting with sunshine and taste.
- 1 pound raw shrimp (20-30 count, peeled and deveined): Use fresh or fully thawed shrimp for the best tender, juicy texture.
- 1 tablespoon olive oil (plus extra if needed): A fruity base that helps sear the shrimp and gently cook aromatics.
- Kosher salt and freshly ground black pepper: Simply essential for seasoning and balancing flavors.
- ⅓ cup finely chopped yellow or sweet onion: Provides a subtle sweetness and soft bite to build the flavor base.
- 2 to 3 cloves garlic (minced): Adds that irresistible aromatic warmth that complements shrimp beautifully.
- 1 cup orzo (uncooked): The tiny, rice-shaped pasta that absorbs all the luscious flavors perfectly.
- 2 medium Roma tomatoes (diced, about 1 to 1 ¼ cup): Fresh and juicy, they contribute brightness and texture.
- 2¼ cups low-sodium chicken broth: Ensures moist, flavorful cooking for the orzo, enhancing every bite.
- Zest of 1 lemon: Bursts of citrus oils add a lively aroma and tangy undertone.
- 1 to 2 tablespoons fresh lemon juice (to taste): Adds a fresh, zingy brightness to finish the dish.
- ½ cup crumbled feta cheese: Creamy and salty, it melts slightly and mingles beautifully with everything else.
- ¼ cup thinly sliced fresh basil: Brings herbal freshness and a pop of color just before serving.
How to Make Lemony Shrimp and Feta Orzo Recipe
Step 1: Prep and Cook the Shrimp
Start by draining your fully thawed shrimp and patting them dry — this simple step ensures they sear beautifully without steaming. Heat olive oil in a deep skillet over medium-high heat, season the shrimp with salt and pepper, then spread them out evenly. Cook each side just 1 to 2 minutes until pink and opaque; overcooking can make them tough. Transfer to a plate and tent with foil to keep warm, letting the shrimp rest while you move to the next steps.
Step 2: Sauté the Aromatics
Reduce your skillet’s heat to medium and add finely chopped onion along with a splash more olive oil if the pan looks dry. Gently cook, stirring often, until the onion softens and turns translucent — about 3 to 4 minutes. Then, add garlic and cook it just long enough for its fragrance to release, around 30 seconds. This stage is where your dish begins to build layers of rich, inviting flavor.
Step 3: Toast the Orzo
Add the uncooked orzo to the skillet with onions and garlic, stirring continuously for about 30 seconds. Toasting the orzo lightly brings out a nutty depth and prevents it from becoming mushy later on. It also gives the orzo a wonderfully glossy finish that captures the sauce beautifully.
Step 4: Add Tomatoes, Broth, and Lemon Zest
Stir in the diced Roma tomatoes, then pour in the low-sodium chicken broth and sprinkle in the zest of one lemon. Bring the mixture up to a gentle simmer, then reduce the heat to medium-low and cover. Let it cook for 9 to 11 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed, creating a luscious, slightly creamy consistency.
Step 5: Finish with Lemon Juice and Shrimp
Once the orzo is cooked, remove the skillet from heat and stir in one tablespoon of fresh lemon juice to lift the flavors with a bright zing. Return the shrimp to the pan and gently fold them into the orzo mixture, warming them through without overcooking. This keeps their texture juicy and tender, perfectly balancing the dish.
Step 6: Add Feta and Basil
Right before serving, fold in the crumbled feta and thinly sliced fresh basil. The feta adds creamy, salty bursts while the basil lends a refreshing herbal note and vibrant green color, rounding out the dish with complexity and beauty. Serve warm and watch how quickly everyone returns for seconds!
How to Serve Lemony Shrimp and Feta Orzo Recipe
Garnishes
Sprinkle a bit of extra crumbled feta and a few fresh basil leaves on top for a stunning presentation. A little extra lemon zest or even a light drizzle of good-quality olive oil can brighten the dish further, making it look as delightful as it tastes.
Side Dishes
This Lemony Shrimp and Feta Orzo Recipe is lovely on its own but pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some simply roasted vegetables, like asparagus or zucchini, to add texture and complementary earthy flavors.
Creative Ways to Present
For a dinner party, serve this vibrant orzo in elegant shallow bowls to showcase its gorgeous colors. Alternatively, mound it on serving platters with shrimp arranged neatly on top. You could also turn the leftovers into a refreshing cold salad by chilling the orzo and tossing it with extra lemon juice and herbs.
Make Ahead and Storage
Storing Leftovers
You can store leftovers of this Lemony Shrimp and Feta Orzo Recipe in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, making it even tastier the next day!
Freezing
While shrimp can lose some texture when frozen after cooking, you can freeze the orzo portion separately in a freezer-safe container for up to 1 month. Simply defrost overnight in the fridge and reheat gently, adding fresh shrimp cooked separately if desired.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave, adding a splash of broth or water to revive the creamy texture. Be careful not to overheat the shrimp to keep them tender and avoid rubberiness.
FAQs
Can I use frozen shrimp for the Lemony Shrimp and Feta Orzo Recipe?
Absolutely! Just make sure your shrimp are fully thawed and patted dry before cooking, which ensures they sear nicely instead of steaming in the pan.
Can I make this dish vegetarian?
Yes! Simply omit the shrimp and consider adding sautéed mushrooms, artichokes, or roasted vegetables to keep the hearty feel while maintaining the bright lemon and feta flavors.
Is orzo the only pasta I can use?
Orzo is ideal for its size and texture, but you can substitute small pasta shapes like acini di pepe or even couscous if you like — just adjust cooking times accordingly.
How tangy should the lemon flavor be?
The lemon juice and zest provide a fresh brightness without overpowering the shrimp or feta. Start with one tablespoon of lemon juice and add more to taste, balancing acidity to your preference.
Can I prepare this Lemony Shrimp and Feta Orzo Recipe in advance?
You can prepare most of the components ahead of time, but it’s best to add the feta and fresh basil just before serving to keep their texture and flavor vibrant.
Final Thoughts
This Lemony Shrimp and Feta Orzo Recipe quickly became one of my favorite go-to meals, and I’m confident it will be yours too. It’s fresh, flavorful, and satisfying without being fussy — the perfect dish to brighten up any night with simple, delicious ingredients. Give it a try, and I promise you’ll fall in love with every bite!
Print
Lemony Shrimp and Feta Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Description
This vibrant Lemony Orzo with Shrimp and Feta is a perfect weeknight dinner that’s fresh, flavorful, and easy to prepare. Tender shrimp are seared and combined with orzo pasta cooked in a zesty lemon-infused chicken broth, then finished with juicy tomatoes, creamy feta cheese, and fragrant fresh basil. With bright citrus notes and a satisfying blend of textures, this dish is a delightful Mediterranean-inspired meal that can be served on its own or alongside a fresh green salad or roasted vegetables.
Ingredients
Seafood
- 1 pound raw shrimp, 20 – 30 count (peeled and deveined; if frozen, fully-thawed)
Produce & Aromatics
- ⅓ cup finely chopped yellow or sweet onion
- 2 to 3 cloves garlic, minced
- 2 medium Roma tomatoes, diced (about 1 to 1 ¼ cup)
- Zest of 1 lemon
- 1 to 2 tablespoons fresh lemon juice (to taste)
- ¼ cup thinly sliced fresh basil
Pantry & Dairy
- 1 tablespoon olive oil (plus additional as needed)
- Kosher salt and freshly ground black pepper
- 1 cup orzo (uncooked)
- 2¼ cups low-sodium chicken broth
- ½ cup crumbled feta cheese
Instructions
- Prepare the shrimp: Place your fully-thawed shrimp in a colander to drain off any liquid and pat them dry thoroughly with paper towels. Set them aside to keep dry for better searing.
- Sear the shrimp: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the shrimp in an even layer, season lightly with kosher salt and freshly ground black pepper, and cook for 1 to 2 minutes per side, just until the shrimp turn pink and opaque. Transfer the shrimp to a plate, leaving any flavorful juices in the skillet, and cover loosely with foil to keep warm.
- Sauté aromatics: Reduce the heat to medium. Add the chopped onion along with 1 to 2 teaspoons additional olive oil if needed. Cook for 3 to 4 minutes, stirring occasionally, until the onions soften and become translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant but not browned.
- Toast the orzo: Stir in the uncooked orzo and cook for approximately 30 seconds, stirring constantly, to lightly toast the pasta and enhance its nutty flavor.
- Simmer the orzo: Add the diced tomatoes, pour in the low-sodium chicken broth, and stir in the lemon zest. Increase the heat as needed to bring the mixture to a gentle simmer. Once simmering, reduce heat to medium-low, cover the skillet, and cook for 9 to 11 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
- Add lemon and rewarm shrimp: Remove the skillet from heat and stir in 1 tablespoon of fresh lemon juice. Return the cooked shrimp to the pan and gently fold to warm them through without overcooking.
- Incorporate feta and basil: Just before serving, fold in the crumbled feta cheese and thinly sliced fresh basil, allowing the cheese to soften slightly and the flavors to meld.
- Serve: Serve the lemony orzo with shrimp warm. It pairs excellently with a simple green salad or roasted vegetables for a complete meal.
Notes
- Ensure shrimp are fully thawed and patted dry to achieve a good sear and avoid steaming.
- If fresh basil is unavailable, substitute with fresh parsley or oregano for a different herbaceous note.
- Use low-sodium chicken broth to control salt level; adjust seasoning at the end to taste.
- For a vegetarian variation, omit shrimp and substitute chicken broth with vegetable broth; add sautéed mushrooms or chickpeas for protein.
