Dinner time hits, the fridge stares back, and takeout sounds just a little too familiar. If you’ve ever wished for a fast, soul-soothing meal that doesn’t taste like “just another Tuesday,” this shrimp orzo recipe might become your new go-to. In under 30 minutes, you’ll have a skillet full of creamy garlic orzo, juicy shrimp kissed with lemon zest, and a salty pop of crumbled feta. It’s cozy enough for a weeknight, impressive enough for guests, and honestly, way easier than it looks.
Why You’ll Love This Shrimp Orzo Recipe
- Quick & Easy: From fridge to fork in just 30 minutes, perfect for hectic weeknights or lazy Sundays.
- Simple, Honest Ingredients: No hard-to-find stuff. Just pantry staples like garlic, lemon, orzo, and shrimp.
- Creamy Without Cream: Toasted orzo and starchy broth create a velvety texture, no heavy cream needed.
- Flavor-Packed: Garlicky shrimp, zesty lemon, and briny feta hit every savory-salty note in just one skillet.
- Versatile & Crowd-Pleasing: Ideal for dinner guests, date nights, or meal prepping a week of feel-good lunches.
It’s not just another shrimp pasta, it’s that “how’d you make this taste so good?” kind of recipe. Comforting, cozy, and secretly impressive.
Ingredients You’ll Need to perfect this Shrimp Orzo Recipe
For the Shrimp
- 1 lb large shrimp, peeled and deveined (fresh or thawed frozen)
- ½ tsp baking soda – helps keep shrimp tender and springy
- 1 tsp red pepper flakes – optional, for subtle heat
- Kosher salt and freshly cracked black pepper, to taste
- 1 tbsp olive oil – for marinating and cooking
For the Orzo
- 1 cup orzo pasta – rice-shaped pasta that cooks quickly and soaks up flavor
- 2 tbsp unsalted butter – for toasting orzo and depth
- 4 garlic cloves, minced – bold, aromatic base
- 2 ¼ cups low-sodium chicken stock – or vegetable/seafood stock for added nuance
- Zest of 1 lemon – fresh, bright citrus lift
To Finish
- Juice of 1 lemon – balances the richness
- ½ cup crumbled feta – creamy, salty punch
- 2 tbsp chopped fresh parsley – for color and herbaceous bite
Tip: Pat shrimp dry before marinating for better sear and flavor penetration.
Step-by-Step Instructions
Marinate the Shrimp
In a medium bowl, combine the peeled shrimp with baking soda, red pepper flakes, a pinch of salt, and 1 tablespoon of olive oil. Toss gently and let sit for at least 10 minutes, this quick brine helps keep the shrimp juicy and tender.
Toast the Orzo
In a large skillet, melt the butter over medium heat. Add the orzo and stir frequently for 2–3 minutes until it turns golden and nutty. This step builds the foundation for a creamy, risotto-like texture without adding cream.
Build the Flavor
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Then pour in the chicken stock and bring it to a gentle boil. Reduce heat, cover, and simmer for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
Sear the Shrimp
While the orzo simmers, heat another drizzle of olive oil in a separate pan over medium-high. Sear the shrimp for 1–2 minutes per side until opaque and just cooked through. Set aside and cover loosely to keep warm.
Combine and Finish
Once the orzo is cooked, stir in the lemon zest, lemon juice, and seared shrimp. Fold in the feta and parsley. If the mixture looks dry, add a splash of warm stock or water to loosen it.
What if my orzo sticks to the pan?
Try stirring more frequently during the simmering phase, and make sure your pan is wide enough to allow even absorption. A splash of extra stock at the end helps rehydrate any sticky bits.
Pro Tips for Perfect Shrimp Orzo
Brining Shrimp = Game Changer
Mixing shrimp with a pinch of baking soda before cooking gives them that elusive bouncy, juicy texture, like restaurant-quality seafood. Just 10 minutes makes a big difference.
Toast the Orzo Like Risotto
Toasting orzo in butter before adding liquid builds flavor fast. Think of it like making risotto, only quicker and simpler. You’ll get a deep, nutty backbone that holds up beautifully to lemon and feta.
More Pro Moves:
- Use a wide, shallow pan to help the orzo cook evenly and absorb liquid more consistently.
- Don’t overcook the shrimp, they should be pink, opaque, and curled into a “C” shape (a tight “O” = overdone).
- Taste as you go. Feta and broth vary in saltiness, adjust at the end to avoid overseasoning.
- Add a swirl of olive oil or butter at the end for extra silkiness.
Substitutions and Variations
Make It Your Own
This shrimp orzo recipe is ultra-flexible. Here’s how to twist it based on your pantry, preferences, or dietary needs:
- Swap the Protein: Try seared scallops, cooked chicken, or even chickpeas for a vegetarian take.
- Go Veggie-Heavy: Stir in spinach, cherry tomatoes, roasted zucchini, or asparagus at the end.
- Cheese Options: No feta? Use goat cheese for tang, Parmesan for richness, or omit it entirely for a lighter version.
- Lemon Alternatives: Try a splash of white wine vinegar or a bit of preserved lemon for complexity.
- Spice It Up: Add a pinch of cayenne, chopped jalapeño, or a swirl of harissa for heat-lovers.
Dietary Tweaks
- Gluten-Free? Sub with gluten-free orzo or short-grain rice (adjust liquid/cook time).
- Dairy-Free? Omit the feta and finish with a spoonful of vegan butter and a sprinkle of nutritional yeast.
FAQ: Can I use frozen shrimp?
Yes, just thaw them fully and pat dry before marinating. Waterlogged shrimp won’t sear properly.
Make Ahead, Storage & Reheating Tips
Meal Prep-Friendly, But with a Catch
Shrimp orzo tastes best fresh, but with a few smart tweaks, it works beautifully for next-day lunches or quick dinners.
To Make Ahead:
- Cook the orzo and prep the shrimp separately.
- Mix all non-dairy elements together (orzo, herbs, lemon) and refrigerate.
- Sear shrimp just before serving for max tenderness.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep shrimp and orzo together if already mixed, but avoid repeated reheating.
Reheating:
- Add a splash of stock or water before reheating to loosen the orzo.
- Warm gently in a covered skillet over low heat, or microwave in short bursts.
- Avoid overcooking shrimp; reheat only until warm, not piping hot.
FAQ: Can I freeze shrimp orzo?
Technically yes, but it’s not ideal. Shrimp can turn rubbery and orzo gets mushy. For best texture, enjoy within a few days.
What to Serve with Shrimp Orzo
Shrimp orzo is satisfying on its own, but pair it right, and it transforms into a restaurant-caliber meal.
Simple Sides
- Greek Salad: Crisp cucumber, tomato, red onion, olives, and vinaigrette echo the dish’s Mediterranean vibes.
- Garlicky Sautéed Spinach: Quick, nutrient-packed, and perfect with feta-laced orzo.
- Roasted Asparagus or Broccolini: A charred veggie balances the creaminess.
Something Carb-y
- Warm Crusty Bread: To mop up lemony pan juices.
- Toasted Pita Wedges: Especially if you’ve added olives or tzatziki on the side.
FAQ: Can I serve this cold as a pasta salad?
Yes! Let it chill fully, then toss with a little olive oil, extra lemon juice, and more herbs before serving. It’s surprisingly good cold.
Nutrition Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420–480 kcal |
| Protein | 32 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2–3 g |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Cholesterol | 170 mg |
| Sodium | 820 mg |
Note: Nutritional values can vary based on exact ingredients, brand of stock, amount of feta, and shrimp size. For more precise tracking, plug your ingredients into a calculator like MyFitnessPal.
FAQ: Can I lower the sodium in this recipe?
Yes, use low-sodium broth, rinse the feta, and hold back on salt until the end. You’ll still get tons of flavor from the garlic, lemon, and herbs.
Frequently Asked Questions
Absolutely. Just thaw them fully and pat them dry before marinating. Too much moisture can make them steam instead of sear.
Don’t overcook! Shrimp are done when they’re pink, opaque, and form a loose “C” shape. A tight “O” means they’ve gone too far.
It’s well-balanced, lean protein, no heavy cream, and customizable veggies. Use low-sodium broth and watch the feta if you’re reducing salt intake.
Yes. Toast the orzo, prep your ingredients, and sear the shrimp last-minute. Reheat gently and finish with fresh lemon and parsley.
Try stirring in cashew cream or a spoonful of vegan butter. You’ll get richness without any cheese or milk.
Creamy Shrimp Orzo with Lemon & Feta
Equipment
- Large skillet
- Medium bowl
- Wooden spoon or spatula
- Zester or microplane
- Chef’s knife and board
Ingredients
- 1 lb large shrimp, peeled and deveined
- 0.5 tsp baking soda
- 1 tsp red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 1 tbsp olive oil (for shrimp)
- 1 cup orzo pasta
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 2.25 cups low-sodium chicken stock
- 1 lemon, zested and juiced
- 0.5 cup crumbled feta
- 2 tbsp chopped fresh parsley
Instructions
- In a medium bowl, toss shrimp with baking soda, red pepper flakes, salt, pepper, and olive oil. Let marinate for at least 10 minutes.
- In a large skillet, melt butter over medium heat. Add orzo and toast, stirring for 2–3 minutes until golden.
- Add minced garlic to orzo. Cook 30 seconds until fragrant. Pour in chicken stock, bring to a boil, then reduce heat and cover. Simmer for 10–12 minutes.
- While orzo cooks, sear shrimp in another pan with a drizzle of oil over medium-high heat for 1–2 minutes per side. Set aside.
- Once orzo is tender, stir in lemon zest and juice, then add cooked shrimp. Fold in feta and parsley. Add a splash of broth if needed to loosen.
Notes
Final Thoughts
This shrimp orzo recipe delivers everything you crave, creamy texture, bold garlic-lemon flavor, and perfectly tender shrimp, all in just one pan. Whether you’re feeding your family on a weeknight or impressing dinner guests, it’s quick, comforting, and totally satisfying.
Tried it? Leave a comment and a ★★★★★ star rating below, we’d love to hear how it turned out for you!
Want more like this?
Check out our one-pot dinner collection, or try these reader favorites:
→ creamy garlic chicken bites – rich, creamy, kid-approved
→ Tex‑Mex rice skillet – comfort food in 30 minutes
Don’t forget to pin it on Pinterest or tag your version on Instagram or Facebook.
Did you add spinach, switch the cheese, or spice it up? Let us know your twist in the comments!
Ziko Wilson
Food lover on a mission to make easy, crave-worthy recipes for every day. Inspiring home cooks with creative ideas, smart tips, and simple meals that always impress!
