Shrimp and Orzo, Greek Style

Greek Shrimp

This dish goes together quickly for a weeknight dinner or impromptu dinner party.


  • 8oz (240gr) shrimp
  • 3 medium shallots, chopped, (about 3/4cup)
  • 1/2 yellow pepper. chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1 tbs olive oil
  • 1 3/4 cups (15oz, 450gr) whole tomatoes, peeled, chopped, juices reserved
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 preserved lemon, pulp removed, chopped
  • 1/3 cup black dry-cured (Greek) olives, chopped
  • 3oz (90gr) feta
  • 1/2 cup (4.5oz, 130gr) orzo


  • Cook orzo according to package directions. Drain.
  • Heat oil in a large skillet. 
  • Add shallots, pepper, and sauté until tender, about 5 minutes. 
  • Add garlic and sauté 2 minutes longer.
  • Add paprila and sauté briefly.
  • Add oregano and tomatoes with all juices to skillet. 
  • Simmer, over medium heat, until slightly thickened, about 5 minutes. 
  • Add shrimp and cook until shrimp curl and turn opaque.
  • Add olives, feta and lemon, to skillet and heat through. 
  • Divide orzo onto 2 plates. Top with shrimp, sauce and serve.


I used preserved lemon but you could substitute 2 tbs of fresh lemon juice.

Keywords: shrimp, Greek shrimp, feta, orzo

Share via
Copy link