Lemon Feta Orzo Shrimp (Printable Version)
# What You Need:
→ Shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
1 tbsp extra-virgin olive oil
03 -
1/2 tsp kosher salt
04 -
1/4 tsp freshly ground black pepper
05 -
1/2 tsp dried oregano
06 -
1/2 tsp smoked paprika
07 -
Zest of 1 lemon
→ Orzo & Dressing
08 -
12 oz (340 g) orzo pasta
09 -
2 tbsp extra-virgin olive oil
10 -
Juice of 1 large lemon (about 3 tbsp)
11 -
1 garlic clove, finely grated
12 -
1/4 tsp crushed red pepper flakes (optional)
→ Vegetables & Add-ins
13 -
1 cup (150 g) cherry tomatoes, halved
14 -
1 cup (120 g) baby spinach, roughly chopped
15 -
1/4 cup (10 g) fresh parsley, chopped
16 -
1/4 cup (10 g) fresh dill, chopped
17 -
4 oz (115 g) feta cheese, crumbled
18 -
2 tbsp capers, rinsed and drained (optional)
# Steps to Follow:
01 -
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the shrimp with olive oil, salt, pepper, oregano, smoked paprika, and lemon zest. Spread in a single layer on the prepared baking sheet.
02 -
Roast shrimp for 8–10 minutes, or until opaque and just cooked through. Set aside.
03 -
Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and return to pot.
04 -
While orzo is hot, stir in olive oil, lemon juice, garlic, and red pepper flakes. Mix well to coat.
05 -
Fold in cherry tomatoes, spinach, parsley, and dill. Stir until spinach is just wilted.
06 -
Gently mix in feta cheese and capers, if using.
07 -
Top orzo with roasted shrimp. Serve warm or at room temperature, garnished with extra herbs and lemon wedges if desired.
# Additional Notes:
01 -
For extra flavor, add marinated artichoke hearts or sliced kalamata olives.
02 -
Swap fresh dill for basil or mint for a different herbal twist.
03 -
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.