Orzo with Shrimp and Feta - One-Pot Weeknight Recipe - Sip and Feast (2024)

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Shrimp. Look for shrimp that are U26-sized or larger. This means there are roughly 26 shrimp per pound. Buying shrimp that are already peeled and deveined will save you time.
• Baking soda and salt. This combination serves as a dry brine for the shrimp and helps to keep them plump while cooking.
• Orzo. This rice-shaped pasta is wonderful in dishes with Mediterranean flavors.
• Feta. Block feta is better than pre-crumbled feta.
• Olives. I used pitted oil-cured olives for this recipe but you can also use pitted kalamata olives.
• Lemons. The juice and zest are used.
• Stock. Since many ingredients in this dish are salty, it’s best to use a low-sodium chicken, seafood, or vegetable stock.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Place 1 1/2 pounds of large peeled and deveined shrimp in a medium bowl with 1/2 teaspoon of baking soda, 1 teaspoon of crushed red pepper flakes, 1/2 teaspoon of salt, and 2 tablespoons of olive oil and mix gently. Set aside for at least 10 minutes before sauteing. Dice 1 medium onion, and mince 6 cloves of garlic. Rinse 1/2 cup of oil-cured pitted olives and give them a rough chop. Zest 1 tablespoon of lemon and juice 3 tablespoons of lemon juice. Mince 1/2 cup of flat-leaf parsley and crumble 1 cup worth of feta cheese. (Photo #1)

2. Heat a large pan to medium heat and add 2 tablespoons of olive oil. Once shimmering, add the shrimp and cook for 1-2 minutes per side or until almost cooked through, then place the shrimp on a plate and tent with foil. (Photo #2)
3. To the same pan, add 4 tablespoons of extra virgin olive oil, and once shimmering, add the onions and a pinch of salt. (Photo #3)

4. Once the onions are soft and translucent (about 5-7 minutes) add the garlic and cook for another 1-2 minutes or until fragrant. (Photo #4)
5. Add 1 1/2 cups of orzo and mix well to coat with the olive oil. Toast the orzo for 3 minutes, then add 3 1/2 cups of low-sodium chicken stock. (Photo #5)

6. Bring the mixture to a boil. Once boiling, cover the pan, turn the heat down to low, and cook until the orzo is tender and most of the liquid has been absorbed, about 12-15 minutes. (Photo #6)
7. Uncover the pan and add the olives, lemon juice, lemon zest, and the cooked shrimp. (Photo #7)

8. Remove the pan from the heat and add the parsley and crumbled feta. If the orzo is dry, add a touch more chicken stock and olive oil, if needed. Taste test and adjust salt and pepper to taste. Serve the shrimp and feta orzo immediately and enjoy! (Photo #8)

Top tips

• Brine the shrimp. The first few steps of the recipe include instructions to brine the shrimp. If you’re in a rush, you can skip this step, but in my decades of cooking I’ve found that taking the extra 10 minutes to brine them makes for more succulent and plump shrimp.
• Sodium. There are several salty ingredients in this recipe, such as the olives, and feta. For this reason, you’re better off waiting until the end of the dish to make any adjustments to salt. I also recommend using homemade chicken stock which has no salt, or reduced-sodium chicken base.
• Roll your lemons and slice if you like. Apply pressure to the lemons as you roll them on a flat surface to yield maximum juice. This works like a charm! If you want a showstopper, simply thinly slice a lemon and mix it into the orzo before serving.

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