Lemon Feta Orzo Shrimp

Posted on January 16, 2026

Easy Lemon Feta Orzo Shrimp Recipe: A Cozy Delight

Ah, the sweet smell of shrimp roasting in the oven paired with zesty lemon and creamy feta. Honestly, it sends me straight to my happy place. Picture this: it’s a cozy Wednesday evening, the sun is dipping below the horizon, and I am rummaging through my pantry, armed with a hunger-induced frenzy.

As I pulled out the ingredients for my beloved Lemon Feta Orzo Shrimp, a nostalgic warmth washed over me. This recipe has been a lifesaver in my house. Perfect for easy weeknight dinners, it combines succulent shrimp and orzo with fresh veggies, making it an ideal dish for a relaxed family night. This colorful bowl of goodness didn’t require a culinary degree to throw together, nor did it break the bank, which is a win-win.

I remember the first time I made this dish; I was determined to impress my husband with a fancy meal. Spoiler alert: It did! But let’s be real—there was a learning curve. My first attempt ended with an explosion of garlic that left us both coughing and laughing. Adjusting my seasoning was the key, and now, I tackle garlic like a pro. So, let’s dive into this cozy masterpiece that feels like a hug in a bowl, even if it took a few accidental missteps to perfect.

Why You’ll Love This Recipe

Quick and Easy: Perfect for quick family meals, this dish comes together in under 30 minutes! It’s a lifesaver when dinner must happen without a four-hour cooking spree.
Comfort Food At Its Best: Each bite of orzo mixed with roasted shrimp is undeniably comforting and feels so homey.
Leftover Heaven: Trust me, if there are any leftovers (rare, but it happens!), they taste even better the next day. Meal prep dreams, anyone?
Picky-Eater Approved: My kids love this dish! They gobble up the shrimp and veggies, and I appreciate a meal that makes everyone happy.
Nutritious Goodness: With shrimp as the star, this is a high-protein meal, touching on my goal of healthy eating for two. Plus, tomatoes and spinach add a healthy punch.
Impressive Yet Simple: It looks fancy enough for a dinner party but doesn’t require any fancy skills or special ingredients.

What Makes This Recipe Special?

The unique combination of flavors is what sets this recipe apart. The zest of the lemon combined with the herbs meld beautifully with the feta, creating a tangy, bright taste. I didn’t expect that the smoked paprika would add smokiness, which harmonizes so well with the shrimp. The orzo brings an irresistible creaminess, soaking up all those delicious flavors. Each spoonful transports me back to sun-drenched shores where lemon trees thrive—it’s both coastal and cozy.

Now, let’s get into the magic: the ingredients.

Ingredients

1 lb (450 g) large shrimp, peeled and deveined: This is the protein powerhouse! Look for fresh shrimp if you can, or use good quality frozen ones.
1 tbsp extra-virgin olive oil: Not just for roasting! It adds a depth of flavor throughout the dish.
1/2 tsp kosher salt & 1/4 tsp freshly ground black pepper: These are essential seasonings and help balance all the flavors.
1/2 tsp dried oregano & 1/2 tsp smoked paprika: These seasonings impart that Mediterranean flair that makes this dish sing.
Zest of 1 lemon: Zest enhances the lemon flavor without adding more liquid. Trust me, it’s a must.
12 oz (340 g) orzo pasta: The heart of the dish. It’s a small, rice-shaped pasta that soaks up flavors beautifully.
2 tbsp extra-virgin olive oil: For flavor and moisture in the orzo; use the good stuff here!
Juice of 1 large lemon (about 3 tbsp): Fresh lemon juice brightens everything up.
1 garlic clove, finely grated: Because garlic makes everything better.
1/4 tsp crushed red pepper flakes (optional): For those who like a little heat.
1 cup (150 g) cherry tomatoes, halved: Sweet, juicy bites elevate the dish. Use colorful ones if you can!
1 cup (120 g) baby spinach, roughly chopped: Adds nutrition and color.
1/4 cup (10 g) fresh parsley, chopped: This herb brings freshness.
1/4 cup (10 g) fresh dill, chopped: An unexpected but delightful addition that brings brightness.
4 oz (115 g) feta cheese, crumbled: Oh, yes! Creamy and salty, it’s the cherry on top.
2 tbsp capers, rinsed and drained (optional): A little pop of brine if you’re feeling adventurous.

Notes on Ingredients

When it comes to picking shrimp, I always go for wild-caught if possible—it’s tastier and often more ethical. As for the feta, splurge on a good quality one; it really does elevate the dish. And if capers aren’t your thing, leave them out; it’s still fabulous.

How to Make It Step-by-Step

Now for the fun part—making this deliciousness!

Roast the Shrimp: Preheat your oven to 425°F (220°C). You want that nice, crispy finish on the shrimp! In a bowl, toss the peeled and deveined shrimp with 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, and the zest of 1 lemon. Spread this rainbow of shrimp onto a parchment-lined baking sheet and roast them in the oven for about 8–10 minutes. Fun fact: They’re done when they turn opaque and curl slightly, so keep an eye on them!
Cook the Orzo: While the shrimp are roasting, bring a large pot of salted water to a boil. Cook 12 oz orzo according to package instructions until al dente (don’t forget to taste it!). Drain, and return the orzo to the pot. Honestly, the smell of the orzo cooking takes me right back to summer cookouts.
Mix It Up: While the orzo is still hot, stir in 2 tbsp extra-virgin olive oil, juice of 1 large lemon, and 1 finely grated garlic clove (and the crushed red pepper flakes if you want that zing). The steam rises, carrying the aromatic aromas of lemon and garlic—it’s sheer bliss.
Add the Veggies: Next, fold in the halved cherry tomatoes, chopped spinach, parsley, and dill. Stir until the spinach is just wilted and everything is fused together. Sidenote: This is where I often sneak a taste or two, and that’s when I decide if I want a bit more lemon juice or maybe even more oregano.
Touch of Feta and Capers: Gently mix in the crumbled feta cheese and rinsed capers, if you’re using them, being careful not to break up the cheese too much—it’s so delicate!
Top with Shrimp: Finally, top your orzo with the perfectly roasted shrimp and serve warm or at room temperature. It’s the kind of dish that makes you want to pour another glass of crisp white wine (or sparkling water for those nights when I’m not indulging).
Garnish: Add more herbs or lemon wedges for garnish if your heart desires. A little extra burst of color never hurt anyone!

Tips for Best Results

Avoid Overcooking Shrimp: Keep an eye on those shrimp! If they’re in the oven too long, mouthfuls will go from juicy to rubbery in seconds—nobody wants that!
Don’t Skip the Zest: The zest packs a punch of flavor, elevating the dish. Skipping it is a great disservice to your future self.
Customize the Greens: Feel free to toss in any veggies you have lying around—bell peppers, zucchini, or kale work fabulously!

Ingredient Substitutions & Variations

If you’re on a keto meal plan and want to reduce carbs, you could substitute orzo with konjac noodles or cauliflower rice. For a vegan twist, swap shrimp with chickpeas or tofu for that high protein content! Looking for something seasonal? Try swapping in sweet corn in summer or butternut squash in fall.

Directions

Preheat oven to 425°F (220°C).
Toss shrimp with olive oil, salt, pepper, oregano, smoked paprika, and lemon zest; roast for 8–10 minutes.
Cook orzo according to package instructions. Drain and return to pot.
Stir in olive oil, lemon juice, garlic, and red pepper flakes into hot orzo.
Add cherry tomatoes, spinach, parsley, and dill. Mix until spinach wilts.
Fold in feta and capers.
Top orzo with roasted shrimp. Serve and enjoy!

Pairing Ideas (Drinks, Sides, etc.)

This dish is velvety, satisfying, and just makes my heart sing. Pair it with a light white wine like Sauvignon Blanc or a chilled rosé. Maybe a fresh salad on the side with a vinaigrette—a perfect accompaniment! And if you’re in the mood, a cozy rom-com movie in the background? That’s the recipe for a perfect evening.

How to Store and Reheat Leftovers

Leftovers? Lucky you! Store any remaining orzo shrimp in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water, cover, and microwave for about 1-2 minutes. This helps to revive the dish, making it just as delightful as the first serving.

Make-Ahead and Freezer Tips

You could prepare the orzo ahead of time and keep it sealed in the fridge. Just roast the shrimp fresh right before serving for the best texture. Freezing this dish isn’t ideal, as the shrimp might not hold up well. If you have to freeze, consider keeping the shrimp and orzo separate until you’re ready to heat up that comforting bowl of happiness.

Common Mistakes to Avoid

Boiling the Orzo in Non-Salted Water: Trust me; it makes a difference, and you want flavor in every component.
Taking Eyes Off the Shrimp: They can turn quickly! Be vigilant.
Not Letting Him Taste the Dish: Oops, but it happens! Always remember to take a moment and have a taste test—or two (or three).

Frequently Asked Questions (FAQ)

Can I use frozen shrimp instead? Absolutely! Just make sure they are thawed and patted dry before tossing them in the seasoning.

What if I don’t have feta cheese? No biggie! You can use goat cheese or leave it out entirely for a lighter version.

Can I make this dish vegetarian? Yes! Swap the shrimp for chickpeas or white beans, and enjoy a nutritious meat-free meal.

Cooking Tools You’ll Need

Baking sheet
Large pot for boiling orzo
Mixing bowls (one for shrimp, one for orzo)
Measuring spoons
Knife and cutting board

Final Thoughts

As I reminisce about this delightful recipe, it strikes me just how versatile and nourishing it can be. Food has this magical way of connecting us—with flavors, memories, and warmth. So, whether it’s a weeknight dinner or something special, Lemon Feta Orzo Shrimp delivers every time. It has a special place on my kitchen table and in my heart.

Remember, cooking is all about experimenting and having fun, so don’t hesitate to make it your own. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!