Prepare to fall in love with my Shrimp Orzo with Feta and Tomatoes recipe! Delicious, healthy, and ready to eat in less than 30 minutes. Serve with my Traditional Greek Salad (Horiatiki Salata) and Tzatziki 🙂
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Shrimp Saganaki is one of my all-time fave Greek dishes. This one-pot orzo shrimp saganaki recipe is a fresh take on the classic, turning it into a full meal simply bursting with deliciousness!
We are still using tender shrimp, fresh tomatoes and tangy feta cheese but adding orzo pasta into the mix. This is going to become one of your go-to quick meals, trust me on this!
Shrimp Orzo Ingredients
Let’s take a look at what we need to make this simple one-pot recipe.
- Olive oil – Greek cooks never skimp on olive oil 🙂
- Shallots and garlic
- Orzo pasta
- Ouzo or white wine – adding a splash of ouzo (or absinthe) adds a hint of anise that’s truly special. If you don’t like cooking with alcohol you can simply leave it out
- Tomato paste
- Vegetable broth / stock
- Fresh cherry tomatoes
- Shrimp – raw, peeled and deveined – frozen shrimp is perfectly fine to use here, simply rinse in cold water to thaw before using.
- Feta cheese
- Thyme and dill
- Salt, pepper, pinch sugar, dried chili flakes, bay leaves
HOW TO MAKE SHRIMP ORZO WITH FETA AND TOMATOES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat olive oil in a skillet or chef’s pan. Add the diced shallots and cook over low heat, stirring, until softened. Add the minced garlic, salt, sugar, chilli flakes and bay leaves.
Stir in the orzo so that it’s covered in the oil and seasoning. Add the ouzo or white wine, if using then stir in the tomato paste.
Pour the stock and tomatoes into the pan and bring to a simmer. Cook, stirring occasionally, for 10-15 minutes or until the orzo is al dente (check with the pack instructions).
Stir in the shrimp and cook for a couple of minutes, until they turn pink.
Top with the crumbled feta and garnish with fresh thyme and dill. Discard the bay leaves, have a taste and adjust the seasoning, if needed.
RECIPE TIPS
NOTE: If you like, you can brown the feta under the broiler (grill) for a couple of minutes before serving.
SERVING SUGGESTIONS: This shrimp saganaki with orzo is a hearty meal all on its own. It pairs well with Greek bread and roasted zucchini.
STORING AND FREEZING: Leftovers will keep for up to three days in the fridge. This recipe is not suitable for freezing.
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Shrimp Orzo With Feta and Tomatoes
Ingredients
- 2 tbsp olive oil , or as needed
- 2 shallots , finely diced
- 1 tsp salt
- ½ tsp sugar
- ¼ tsp chilli flakes
- 2 bay leaves
- 3 garlic cloves , minced
- 1 1/2 cups (300g) orzo pasta
- 2 tbsp ouzo or white wine , optional
- 2 tbsp tomato paste
- 1 ⅓ cups (800ml) vegetable broth / stock
- 1 lb (450g) cherry tomatoes, halved
- 14 oz (400g) shrimp raw, peeled and deveined
- 1 cup (150g) feta cheese , crumbled
- 1 tbsp fresh thyme
- 1 tbsp fresh dill , chopped
- freshly ground salt and pepper to serve
Instructions
- Heat the olive oil in a skillet or chef’s pan. Add the diced shallots and cook over low heat, stirring, until softened.
- Add the minced garlic, salt, sugar, chilli flakes and bay leaves.
- Stir in the orzo so that it's covered in the oil and seasoning. Add the ouzo or white wine, if using, then stir in the tomato paste.
- Pour the stock and tomatoes into the pan and bring to a simmer. Cook, stirring occasionally, for 10-15 minutes or until the orzo is al dente (check with the pack instructions).
- Stir in the shrimp and cook for a couple of minutes, until they turn pink.
- Top with the crumbled feta and garnish with fresh thyme and dill. Discard the bay leaves, have a taste and adjust the seasoning, if needed. If you like, you brown the feta under the broiler for a couple of minutes before serving.
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