Description
A quick and flavorful Mediterranean-inspired one-pan dinner made with juicy shrimp, tender orzo, cherry tomatoes, olives, creamy feta cheese, and fresh basil.
Ingredients
Scale
For the Greek Shrimp
- 1.5 lb raw shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- 2 tablespoons olive oil
For the Greek Orzo
- 1.5 cups orzo
- 3 cups chicken stock or vegetable stock
- 8 oz cherry tomatoes, halved
- ⅓ cup sun-dried tomatoes, chopped
- ⅓ cup Kalamata olives, sliced
- ¼ cup green olives, sliced
- 6 oz feta cheese, crumbled
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon Italian seasoning
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- In a bowl, season the shrimp with smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt.
- Heat olive oil in a large skillet over medium heat.
- Cook the shrimp for 3 to 4 minutes until pink and fully cooked. Remove and set aside.
- In the same skillet, add orzo and chicken stock.
- Bring to a boil, reduce heat, cover, and simmer for about 10 minutes until the orzo is tender.
- Stir occasionally and add more liquid if needed.
- Add cherry tomatoes, sun-dried tomatoes, Kalamata olives, green olives, and most of the feta cheese.
- Stir in lemon juice, olive oil, smoked paprika, and Italian seasoning.
- Season with salt and black pepper.
- Return the shrimp to the skillet and heat gently.
- Top with remaining feta cheese and fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 730
- Sugar: 10g
- Sodium: 2186mg
- Fat: 35g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 43g