Name: Shrimp and Feta Orzo Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 1/2 pounds shrimp (u26 or larger); 1/2 teaspoon baking soda; 1 teaspoon crushed hot red pepper flakes; 1/2 teaspoon salt; 4 tablespoons olive oil (divided); 4 tablespoons extra virgin olive oil; 1 medium onion (diced); 6 cloves garlic (minced); 1 1/2 cups orzo; 3 1/2 cups low-sodium chicken stock; 1/2 cup oil-cured black olives (pitted, rinsed, and chopped); 1 tablespoon lemon zest; 3 tablespoons lemon juice; 1 cup feta (crumbled); 1/2 cup flat-leaf Italian parsley (minced); Salt and pepper (to taste)

There’s something truly comforting about a one-pot meal that feels fancy yet comes together with so little fuss. That’s why I’m excited to share this Shrimp and Feta Orzo Skillet Recipe with you. It’s a vibrant mix of tender shrimp, tangy feta, briny olives, and bright lemon, all nestled in perfectly cooked orzo. When I first tried this, I was hooked—not just because it’s ridiculously delicious, but because it’s simple enough to whip up any night of the week. Keep reading—I promise you’re going to want this on your dinner rotation.

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Why You’ll Love This Recipe

Quick & Easy: This one-pot skillet comes together in about 35 minutes, perfect for busy weeknights.
Flavor Bomb: The combo of shrimp, feta, olives, and lemon creates an irresistible Mediterranean flair.
Family Favorite: My family absolutely goes crazy for this dish whenever I make it.
Minimal Clean-Up: Cooking everything in one skillet means you spend less time scrubbing and more time enjoying your meal.

A white speckled plate holds a serving of light yellow pasta mixed with small chopped onions and green parsley pieces. On top of the pasta are four orange cooked shrimp with some slight grill marks. Small white crumbles of cheese are scattered over the shrimp and pasta. Two lemon wedges sit at the edge of the pasta, adding a bright yellow contrast. A silver fork rests on the plate's right side. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Shrimp and Feta Orzo Skillet, Shrimp and Feta Orzo, Mediterranean Shrimp Skillet, Easy Shrimp Skillet Dinner, One-Pot Shrimp Pasta

Ingredients You’ll Need

All the ingredients here are simple but come together beautifully. I like to use fresh shrimp and good-quality feta because those flavors really shine through. For the orzo, any brand will do, but stay away from super cheap brands as the texture can suffer.

Flat lay of a handful of large raw shrimp (u26 size), a small mound of uncooked orzo pasta, a whole medium onion diced with pieces separated, six whole garlic cloves peeled, a small white bowl of crumbled feta cheese, a small white bowl of chopped oil-cured black olives, a small white bowl of bright yellow lemon zest, a small white bowl with fresh lemon juice, a small bunch of fresh flat-leaf Italian parsley with some leaves scattered, a small white bowl filled with crushed hot red pepper flakes, a whole uncracked brown egg next to a small white bowl of olive oil, salt and black pepper scattered naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Shrimp and Feta Orzo Skillet, Shrimp and Feta Orzo, Mediterranean Shrimp Skillet, Easy Shrimp Skillet Dinner, One-Pot Shrimp Pasta

Shrimp: Opt for large, peeled and deveined shrimp (U26 or larger) for a meaty bite that doesn’t get lost in the dish.
Baking soda: A little trick to keep shrimp extra tender—trust me, it makes a difference.
Crushed hot red pepper flakes: Adds just the right kick without overpowering the bright lemon and feta flavors.
Salt: Enhances all the flavors—remember to season at each step!
Olive oil: Both regular and extra virgin are used here; EVOO adds richness and depth.
Onion: Diced finely, it provides a mellow sweetness that balances the salty feta.
Garlic: Minced fresh garlic brings that essential aromatic punch.
Orzo: The star grain here—it cooks quickly and soaks up all those delicious flavors.
Low-sodium chicken stock: I prefer low-sodium so I can control how much salt ends up in the final dish.
Oil-cured black olives: Rinsed and chopped; they add a savory, briny note that complements the shrimp perfectly.
Lemon zest and juice: Fresh lemon brightens the whole skillet with a refreshing tang.
Feta cheese: Crumbled feta adds creaminess and a salty punch—I always use good Greek-style feta.
Flat-leaf Italian parsley: Minced fresh parsley adds a touch of herbal brightness at the end.
Salt and pepper: To taste, added throughout for balanced seasoning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Shrimp and Feta Orzo Skillet Recipe is super versatile. Feel free to tweak it based on what you have on hand or your family’s preferences. I’ve tried a few variations that turned out great, so don’t be afraid to experiment!

Swap the protein: I once substituted shrimp with diced chicken breast, and it worked well—just adjust cooking time accordingly.
Make it vegetarian: Omit the shrimp and add sautéed mushrooms or artichoke hearts for a flavorful meatless option.
Spice level: Add more crushed red pepper flakes or a dash of smoked paprika if you like it hotter.
Herbs: Sometimes I add fresh dill or basil instead of parsley for a different herbal note.

How to Make Shrimp and Feta Orzo Skillet Recipe

Step 1: Prep Your Shrimp for Maximum Tenderness

Start by tossing your shrimp with the baking soda, crushed red pepper flakes, and salt. I learned this baking soda trick from a chef friend to keep shrimp super tender and even slightly plump. Set it aside while you get everything else ready—this little step makes a world of difference.

Step 2: Sauté Onion and Garlic in Olive Oil

Heat 2 tablespoons of regular olive oil in a large skillet over medium heat. Add your diced onion and sauté for about 4-5 minutes until translucent and fragrant. Toss in the minced garlic and cook for 1 more minute—don’t let the garlic burn or turn bitter. This base layer builds the dish’s flavor foundation.

Step 3: Toast the Orzo, Then Add Stock

Add the orzo to your skillet and stir it for 2 minutes to lightly toast the grain. This toasting step adds a subtle nuttiness that I adore. Pour in 3½ cups of low-sodium chicken stock, stirring to combine. Bring it to a simmer, reduce to medium-low, and cook uncovered for about 8-10 minutes, stirring occasionally so the orzo cooks evenly.

Step 4: Cook the Shrimp and Add Olives, Lemon, and Feta

Push the orzo mixture to the side and add 2 tablespoons of olive oil and the prepped shrimp to the skillet. Cook the shrimp for 2-3 minutes per side until they’re pink and just opaque. Then, fold in the chopped oil-cured black olives, lemon zest, lemon juice, and crumbled feta. Stir gently to marry the flavors without breaking up the shrimp or feta too much.

Step 5: Finish with Fresh Parsley and Adjust Seasoning

Finally, sprinkle in the minced flat-leaf Italian parsley and season with salt and pepper to taste. Give the skillet one last gentle toss. At this point, you’ll notice the dish is bursting with color and brightness—exactly what you want!

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Pro Tips for Making Shrimp and Feta Orzo Skillet Recipe

Baking Soda Magic: Marinate shrimp with baking soda for 15 minutes; it tenderizes and gives a steak-like texture.
Orzo Toasting: Toasting the orzo before adding stock adds a subtle, toasty depth you’ll notice in every bite.
Olives Prep: Rinsing oil-cured olives cuts their saltiness and balances their rich flavor perfectly.
Watch the Shrimp: Avoid overcooking shrimp by cooking them just until pink—overcooked shrimp turn rubbery quickly.

How to Serve Shrimp and Feta Orzo Skillet Recipe

A white plate shows a dish with three large cooked shrimp arranged on top of a bed of orzo pasta. The orzo is light golden, mixed with fresh green herbs scattered around. Small white crumbles of cheese are placed evenly across the shrimp and pasta. Two thin lemon slices are visible on the side of the plate. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Shrimp and Feta Orzo Skillet, Shrimp and Feta Orzo, Mediterranean Shrimp Skillet, Easy Shrimp Skillet Dinner, One-Pot Shrimp Pasta

Garnishes

I usually finish the skillet with a sprinkle of extra fresh parsley and a few extra crumbles of feta for a pretty finish. Sometimes, I zest a little more lemon on top for that zesty pop that makes each forkful sing. You can also add a drizzle of good-quality extra virgin olive oil for added richness.

Side Dishes

This skillet is a complete meal on its own, but I love pairing it with a crisp green salad or some roasted vegetables. A simple cucumber and tomato salad or steamed asparagus with lemon butter pairs beautifully. Garlic bread or crusty baguette also makes a great accompaniment for soaking up every last bit of sauce.

Creative Ways to Present

For dinner parties, I sometimes serve the Shrimp and Feta Orzo Skillet Recipe in individual pretty cast-iron skillets or shallow bowls, garnished with microgreens or edible flowers. It makes it feel special without any extra work, and your guests always appreciate the colorful presentation.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge. This dish holds up well for up to 3 days, though the orzo will soak up the sauce slightly over time. Just give it a quick stir and add a splash of water or stock when reheating to loosen it up.

Freezing

I haven’t had great luck freezing this skillet because feta and the texture of shrimp can change—it’s better fresh or refrigerated. But if you must, freeze without the feta and lemon juice, adding those fresh when reheating for best results.

Reheating

Reheat leftovers gently in a skillet over medium-low heat with a splash of water or chicken stock to prevent drying out. Stir frequently until warmed through, then add a fresh squeeze of lemon and a bit more feta if you like. This helps revive the brightness and creaminess.

FAQs

Can I use frozen shrimp for the Shrimp and Feta Orzo Skillet Recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before using. Removing excess moisture helps them sear properly and prevents the dish from becoming watery.
What if I can’t find oil-cured black olives?

If oil-cured olives aren’t available, Kalamata olives are a fantastic substitute. Just rinse and pit them before chopping to keep the balance of saltiness and texture right.
Is this Shrimp and Feta Orzo Skillet Recipe spicy?

It has a mild kick thanks to the crushed red pepper flakes, but nothing too overwhelming. You can always adjust the amount to suit your heat preference.
Can I substitute orzo with another grain?

You can try small pasta shapes like couscous or Israeli couscous, though cooking times and liquid amounts may vary. I recommend sticking with orzo for the best texture and flavor absorption.

Final Thoughts

Sharing this Shrimp and Feta Orzo Skillet Recipe feels like passing along a little kitchen secret—one that’s become my go-to when I want something impressive but effortless. It’s comfort food that doesn’t feel heavy, with fresh notes and loads of satisfying flavor. I hope you enjoy making and eating it as much as my family and I do. Trust me, once you try it, you’ll be reaching for this recipe again and again!