I used to dread weeknight dinners that felt like a juggling act followed by a mountain of dishes. Then, I rediscovered the magic of one-pan meals! This Sunshine Lemon Orzo with Shrimp & Feta was born out of a craving for something bright, satisfying, and, frankly, easy to clean up. The first time I made it, I might have gone a little overboard with the lemon zest (we’re talking a whole lemon’s worth for a smaller batch!), but guess what? It was the best mistake ever, making every single bite absolutely sing with fresh flavor!
If you’re looking for a dish that tastes like a Mediterranean vacation but comes together on a busy weeknight, this is IT. It’s packed with flavor, looks gorgeous on the plate, and is a guaranteed crowd-pleaser (even if the crowd is just you, a cozy blanket, and a good book!).
Why This Recipe Is a Keeper
You know those recipes you come back to again and again? This is one of them for me, and here’s why I think you’ll love it too:
One-Pan Simplicity (Almost!)
Everything cooks together in one pot – well, mostly! We give the shrimp a quick sear in the same pot first to get them perfectly cooked and build a flavor base. This means all those yummy bits meld together, and most importantly, cleanup is an absolute breeze. Yes, please!
A Burst of Mediterranean Sunshine
Seriously, the flavors here are just incredible. You’ve got the juicy, perfectly cooked shrimp, the salty tang of feta, the rich bite of Kalamata olives, little bursts of sweetness from sun-dried tomatoes, and that zesty, bright lemon kick that ties it all together. It’s a flavor party, and everyone’s invited.
Weeknight Hero, Weekend Wow-Factor
It feels a bit special and a little fancy, doesn’t it? But trust me, it’s totally achievable even when you’re short on time and energy after a long day. It’s also impressive enough to serve when you have friends over!
What You’ll Need: Ingredient Breakdown
Here’s your shopping list. I’ve added a few little notes to help you get the best results!
For the Shrimp & Marinade:
- 2 1/4 pounds large shrimp (approx. U26 size or larger), peeled and deveined – Go for large ones if you can; they stay juicier!
- 3 tablespoons olive oil
- 3/4 teaspoon baking soda – Sounds weird for shrimp, right? But it’s a secret weapon for that perfect tender-crisp texture!
- 1 1/2 teaspoons crushed red pepper flakes (optional, for desired heat)
- 3/4 teaspoon fine sea salt
For Cooking the Dish:
- 3 tablespoons olive oil (for cooking shrimp)
- 6 tablespoons extra virgin olive oil (for orzo base) – Good quality EVOO for the orzo base really makes a difference.
Aromatics & Vegetables:
- 1 large yellow onion, finely chopped (approx. 1 1/2 medium)
- 9 cloves garlic, minced – Don’t be shy with the garlic!
- 1/3 cup oil-packed sun-dried tomatoes, drained and roughly chopped – The oil-packed kind adds extra richness and chewy texture.
Orzo & Broth:
- 2 1/4 cups orzo pasta (approx. 380g) – This little pasta shape is perfect for soaking up all the delicious sauce and becoming wonderfully creamy.
- 5 1/4 cups low-sodium chicken or vegetable broth – Low-sodium lets you control the saltiness better, especially with feta and olives in the mix.
- 1 teaspoon dried oregano
Finishing Touches & Garnish:
- 3/4 cup Kalamata or other oil-cured black olives, pitted, rinsed, and coarsely chopped – Kalamatas are classic, but any good quality oil-cured olive will do. Don’t forget to rinse them to remove excess brine!
- 1 1/2 tablespoons freshly grated lemon zest (from approx. 2 lemons) – Fresh zest is key here for maximum brightness!
- 4 1/2 tablespoons fresh lemon juice (from approx. 2 lemons) – And the fresh juice, of course!
- 1 1/2 cups crumbled Greek feta cheese – Buy it in a block and crumble it yourself if you can – so much better flavor and texture than pre-crumbled!
- 3/4 cup fresh flat-leaf parsley, chopped – Fresh is best for that pop of color and clean flavor at the end.
Let’s Get Cooking: Step-by-Step
Alright, let’s make some magic!
- Marinate the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with 3 tablespoons of olive oil, the baking soda, optional crushed red pepper flakes, and fine sea salt. Toss gently to make sure every shrimp is nicely coated. Cover the bowl and pop it in the fridge to marinate for at least 15 minutes. This little step makes a big difference!
- Sear the Shrimp: Grab a wide, heavy-bottomed pot or Dutch oven (this will be your one pot for the rest of the recipe!). Place it over medium-high heat and add 3 tablespoons of olive oil for cooking the shrimp. Once the oil is shimmering and hot, add the marinated shrimp in a single layer. You might need to cook in batches if necessary to avoid overcrowding – we want them to sear, not steam! Cook for just 1-2 minutes on each side, or until they turn pink and are almost cooked through. Transfer the seared shrimp to a clean plate and loosely tent them with foil to keep warm. Don’t clean the pot!
- Build the Flavor Base: To the same pot (with all those tasty shrimp drippings!), add the 6 tablespoons of extra virgin olive oil and turn the heat down to medium. When the oil is warm, add the chopped yellow onion and a small pinch of salt (if you like, but remember the feta and olives are coming!). Sauté for about 6-8 minutes, stirring every now and then, until the onion is soft, sweet, and translucent.
- Aromatics In! Stir in the minced garlic and the chopped sun-dried tomatoes. Cook for another 1-2 minutes, just until the garlic is super fragrant. Keep an eye on it and stir, being careful not to burn it – burnt garlic is no fun!
- Toast the Orzo: Now, add the dry orzo pasta directly to the pot. Stir continuously for 3-4 minutes to toast the pasta. This step is a game-changer! It coats the orzo in all those lovely flavors and gives it a slightly nutty depth. Once toasted, mix in the dried oregano.
- Simmer to Perfection: Pour in the chicken or vegetable broth. Crank the heat up to bring the mixture to a gentle boil. As soon as it’s bubbling, immediately reduce the heat to low, cover the pot securely with a lid, and let it simmer away for 13-18 minutes. It’s a good idea to give it a stir once or twice during cooking to make sure nothing is sticking to the bottom. You’re looking for the orzo to be perfectly al dente (tender but with a slight bite) and for most of the liquid to have been absorbed, creating a beautifully creamy consistency.
- Bring It All Together: Remove the lid – doesn’t that smell amazing? Gently stir in the chopped olives, the fresh lemon zest, and that all-important fresh lemon juice. Now, add the reserved cooked shrimp (and any delicious juices that have collected on their plate!) back into the orzo. Stir carefully to combine everything without breaking up the shrimp too much.
- The Grand Finale: Take the pot off the heat. Scatter the crumbled feta cheese and the freshly chopped parsley all over the top. If the orzo looks a little too thick for your liking, feel free to stir in an additional splash of warm broth or a tiny drizzle of extra virgin olive oil to loosen it up.
- Taste and Serve: Give it a final taste. Does it need a tiny bit more salt or a crack of black pepper? Adjust if you need to, always keeping in mind the saltiness of feta and olives. Serve it up straight away, nice and warm!
My Expert Tips for Success
A few little things I’ve learned along the way:
- Olive Power: As mentioned in the ingredients, those oil-cured olives pack a salty punch! Rinsing them really well under cool water before chopping helps to mellow them out just enough so they don’t overpower the dish.
- Shrimp Smart: For the best texture, try to eat the shrimp the day it’s cooked. Leftovers are fine (store in an airtight container in the fridge for up to 2 days), but shrimp can get a bit rubbery when reheated.
- Substitution Savvy: Not a shrimp fan, or don’t have any on hand? Cubed chicken breast (cooked through before adding back with the orzo) or even a can of drained and rinsed chickpeas (stir them in when you add the olives) would be delicious protein alternatives. For herbs, feel free to swap the parsley for fresh dill or even a little fresh mint if you’re feeling adventurous!
- Mistakes to Avoid: Definitely don’t skip toasting that orzo – it makes such a difference to the final flavor and texture. And remember, shrimp cook incredibly fast! Pull them from the heat as soon as they turn pink to keep them tender and juicy.
Serving & Pairing Ideas
This Sunshine Lemon Orzo with Shrimp & Feta is pretty much a complete meal in a bowl, which I love!
- Sides: If you want a little something extra, a piece of warm, crusty bread is absolutely perfect for soaking up any leftover lemony, feta-infused sauce. A simple green salad with a light vinaigrette would also be a wonderful, fresh counterpoint.
- Drinks: For a grown-up pairing, a crisp, cold glass of Sauvignon Blanc or a light Pinot Grigio would be delightful. If you’re going non-alcoholic, sparkling water with an extra squeeze of lemon and maybe a sprig of mint is wonderfully refreshing.
- Occasions: This is my go-to for a sunny evening meal on the patio, a quick yet impressive dinner when friends drop by unexpectedly, or honestly, anytime I need a little culinary pick-me-up that tastes like a Mediterranean getaway.
Sunshine Lemon Orzo with Shrimp & Feta
This vibrant one-pan meal features tender orzo pasta mingled with succulent shrimp, briny olives, tangy feta, and a hint of sun-dried tomato, all brightened with fresh lemon. It’s a delightful taste of the Mediterranean, perfect for a satisfying dinner.
Ingredients
Method
Prepare the Shrimp:
- In a medium bowl, combine the peeled and deveined shrimp with 3 tablespoons of olive oil, baking soda, optional crushed red pepper flakes, and fine sea salt. Toss gently to ensure the shrimp are evenly coated. Cover the bowl and allow the shrimp to marinate in the refrigerator for at least 15 minutes.
- Select a wide, heavy-bottomed pot or Dutch oven. Place it over medium-high heat and add 3 tablespoons of olive oil for cooking the shrimp. Once the oil shimmers, introduce the marinated shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes on each side, or just until they turn pink and are nearly cooked through. Transfer the seared shrimp to a clean plate and loosely tent with foil to keep warm.
Create the Orzo Base:
- To the same pot, add the 6 tablespoons of extra virgin olive oil and adjust the heat to medium. When the oil is warm, add the chopped yellow onion and a small pinch of salt (if desired, beyond the salt in other ingredients). Sauté for 6-8 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
- Introduce the dry orzo pasta to the pot. Stir continuously for 3-4 minutes to toast the pasta, coating it well with the oil and aromatics. Mix in the dried oregano.
- Pour in the chicken or vegetable broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, immediately reduce the heat to low, cover the pot securely with a lid, and let it simmer for 13-18 minutes. Stir once or twice during cooking to prevent sticking. Cook until the orzo is al dente and most of the liquid has been absorbed.
Combine and Serve:
- Remove the lid from the pot. Gently stir in the chopped olives, fresh lemon zest, and lemon juice. Add the reserved cooked shrimp and any accumulated juices from their plate into the orzo. Stir carefully to combine all ingredients.
- Take the pot off the heat. Scatter the crumbled feta cheese and chopped fresh parsley over the top. If the dish appears too dry for your liking, you may stir in an additional splash of broth or a drizzle of extra virgin olive oil.
- Taste the dish and adjust seasoning with salt and pepper if necessary, keeping in mind the saltiness of feta and olives. Serve immediately.
Notes
- Olive Salinity: Oil-cured olives can be quite salty. Rinsing them thoroughly under cool water before chopping helps to moderate their saltiness.
- Shrimp Reheating: For the best texture, it's recommended to consume the shrimp on the day they are cooked. While leftovers can be stored in an airtight container in the refrigerator for up to 2 days, shrimp tend to become rubbery when reheated.
- Calories: ~850 kcal
- Protein: ~50 g
- Total Fat: ~46.5 g
- Saturated Fat: ~10.3 g
- Carbohydrates: ~59.4 g
- Fiber: ~4.5 g
- Sugar: ~5.9 g
- Sodium: ~1206 mg
You’ve Got to Try This!
I really hope you give this Sunshine Lemon Orzo with Shrimp & Feta a try! It’s become such a staple and a true favorite in my kitchen, and I have a strong feeling it might just become one in yours too. It’s bright, it’s flavorful, it’s comforting – it really is like sunshine in a bowl, and who doesn’t need a little more of that in their life?
