Shrimp Orzo Recipe With Feta and Tomatoes
, Updated Jan 17, 2026
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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 🙂
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!
Here’s What You’ll Need
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 my Shrimp Orzo 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 just a couple of minutes, until they turn pink. If using cooked shrimp just warm them through.
- 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.
Frequently Asked Questions
Yes — thaw completely and pat dry before cooking for best texture. If you are using ready cooked shrimp, you simply have to stir them into the orzo to warm through before serving.
It’s a balanced meal with lean protein, pasta and vegetables. You can use whole-wheat orzo or reduce feta for a lighter version.
Orzo absorbs liquid like a sponge and is liable to stick if the heat is too high or the pan is too dry. Stir occasionally while simmering and make sure there’s enough liquid in the pan.
Swap the orzo for a gluten-free orzo or other small gluten-free pasta shapes.
Recipe Notes
- 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.
HAVE YOU MADE MY SHRIMP ORZO WITH FETA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! I have also just launched my TikTok channel and would love to meet you there 🙂
Shrimp Orzo With Feta and Tomatoes
Video
Ingredients
- 2 tbsp olive oil , or as needed
- 2 large shallots or 1 medium onion, finely diced
- 3 cloves garlic , minced
- 1 tsp salt
- ½ tsp sugar
- ¼ tsp red pepper flakes
- 2 bay leaves
- 1 ½ 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.2 tbsp olive oil, 2 large shallots
- Add the minced garlic, salt, sugar, red pepper flakes and bay leaves.3 cloves garlic , 1 tsp salt, ½ tsp sugar, ¼ tsp red pepper flakes, 2 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, toasting it for a minute.1 ½ cups (300g) orzo pasta, 2 tbsp ouzo or white wine, 2 tbsp 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).1 ⅓ cups (800ml) vegetable broth / stock, 1 lb (450g) cherry tomatoes, halved
- Stir in the shrimp and cook for a couple of minutes, until they turn pink.14 oz (400g) shrimp
- 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.1 cup (150g) feta cheese, 1 tbsp fresh thyme, 1 tbsp fresh dill, freshly ground salt and pepper
Notes
- 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.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
This is truly a one-pot meal that is delicious and healthy. I found that it needed to be stirred every minute or 2 to keep it from sticking. Once I stirred the shrimp in (I used fairly smally shrimp), I crumbled the cheese on top and ran it under the broiler for a few minutes. It was a big hit with my family.