Greek Style Shrimp with Orzo


Greek Style Shrimp with Orzo

Servings 4 Servings


  • 6 tablespoons extra-virgin olive oil, divided
  • 1 pound shrimp, cleaned, peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds grape tomatoes
  • 6 ounces feta cheese
  • 1 teaspoon fresh oregano or ½teaspoon dried
  • 1/3 cup Kalamata olives, pitted
  • ¼ cup Castelvetrano or Kalamata olives, pitted
  • ½ fresh lemon, juiced
  • 2 tablespoons fresh mint chopped
  • 3 tablespoons fresh parsley, chopped


  • Pre-heat oven to 400° F.
  • Prepare shrimp by putting them into a mixing bowl with 2 tablespoon olive oil, salt, black pepper and crushed red pepper flakes. Toss shrimp to coat and let sit 30 minutes.
  • Add 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add onion and sweat until translucent; add garlic and stir 20-30 seconds, making sure not to burn. Allow to cool.
  • Combine marinated shrimp, sautéed onion mixture, tomatoes, oregano and olives to baking dish. Break up feta into fat chunks and spread over shrimp. Bake 12-15 minutes, until shrimp are a medium pinkish color and cheese is a bit browned.
  • Combine cooked orzo with 2 tablespoons olive oil, lemon juice, fresh mint and parsley. Add to the baking dish and gently mix with the shrimp and remaining ingredients. Serve immediately. Enjoy!