Description
Enjoy this refreshing Lemon Feta Orzo Shrimp recipe bursting with Mediterranean flavors—perfect for an easy, vibrant weeknight dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz orzo pasta
- 4 oz feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- Juice of 1 large lemon
- Zest of 1 lemon
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 garlic clove, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp extra-virgin olive oil (for orzo)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tbsp capers, rinsed and drained (optional)
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss shrimp with olive oil, salt, pepper, oregano, smoked paprika, and lemon zest; spread on the baking sheet.
3. Roast shrimp for 8–10 minutes until opaque; set aside.
4. Cook orzo in salted boiling water according to package instructions until al dente.
5. Drain orzo (do not rinse) and return to pot. Stir in olive oil, lemon juice, garlic, and red pepper flakes if using.
6. Fold in cherry tomatoes, spinach, parsley, and dill until spinach wilts.
7. Gently mix in feta cheese and capers (if using).
8. Top with roasted shrimp; serve warm or at room temperature.
Notes
Do not overcook the shrimp to keep them tender and juicy.
Use fresh herbs for the best flavor, but dried herbs can be substituted if needed.
This dish can be served warm or chilled as a pasta salad.
Adjust red pepper flakes to control spice level.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg