Roasted Herby Shrimp, Feta, Tomatoes + Olives with Orzo



Roasted Herby Shrimp, Feta, Tomatoes + Olives with Orzo

Servings 6


  • 8 ounces uncooked orzo, cooked and drained as directed on package
  • pounds uncooked large shrimp, peeled and deveined
  • 6 ounces block of feta, patted dry with paper towel and cut in squares
  • cups cherry tomatoes
  • 2 cloves garlic, chopped
  • 2 shallots, thinly sliced
  • ¼ cup Kalamata olives, pitted
  • ¼ cup Castelvetrano olives, pitted
  • 1-2 tablespoons fresh parsley, chopped
  • 1-2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano flakes
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • tablespoons olive oil
  • Optional: garnish with fresh oregano and/or additional parsley and a squeeze of ½ a lemon


Preheat oven to 400° F. degrees.

Mix all ingredients (except orzo) together in a bowl.

Spray cassoulets or casserole dish with cooking spray or olive oil.

Add cooked orzo as a bed, place shrimp + tomato mixture on top and roast in oven for approximately 20 minutes until shrimp is cooked through and tomatoes and feta are soft and a little toasty!

Serve immediately and finish with fresh herbs and lemon juice (optional).