Description
Tender orzo, roasted shrimp, feta, and vibrant herbs combine for fresh Mediterranean-inspired flavor.
Ingredients
Shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- 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
- Zest of 1 lemon
Orzo & Dressing:
- 12 oz (340 g) orzo pasta
- 2 tbsp extra-virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 1 garlic clove, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
Vegetables & Add-ins:
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) baby spinach, roughly chopped
- 1/4 cup (10 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh dill, chopped
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp capers, rinsed and drained (optional)
Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss shrimp with olive oil, salt, pepper, oregano, smoked paprika, and lemon zest. Spread in a single layer on baking sheet.
3. Roast shrimp for 8–10 minutes, or until opaque and just cooked through. Set aside.
4. Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and return to pot.
5. While orzo is hot, stir in olive oil, lemon juice, garlic, and red pepper flakes. Mix well to coat.
6. Fold in cherry tomatoes, spinach, parsley, and dill. Stir until spinach is just wilted.
7. Gently mix in feta cheese and capers, if using.
8. Top orzo with roasted shrimp. Serve warm or at room temperature, garnished with extra herbs and lemon wedges if desired.
Notes
To save time, prep the vegetables and herbs while the orzo cooks and the shrimp roasts.
For extra flavor, add lemon wedges or a drizzle of olive oil before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Great as a picnic salad, weeknight dinner, or make-ahead lunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 175mg