Lemon Feta Orzo Shrimp

By Lily | Last modified on Feb 22, 2026

Featured in: Dinners

Imagine a dish that bursts with Mediterranean charm—zesty lemon, salty feta, juicy shrimp, and vibrant veggies all in one bowl. This Lemon Feta Orzo Shrimp is exactly that: a harmoniously flavorful and colorful dinner that’s simple to prepare but feels special on the plate.

Whether you’re gathering for a relaxed weeknight meal or entertaining friends, the combination of tender orzo and succulent shrimp, enhanced with fresh herbs and bright accents, will delight your taste buds every time.

Why You’ll Love This Recipe

The bright lemon and creamy feta create a refreshing, balanced flavor profile.
Quick cooking time makes it perfect for busy weeknights or impromptu dinners.
Versatile dish that serves well warm or at room temperature for any occasion.

Ingredients

Orzo pasta: Small, rice-shaped pasta that cooks quickly to a tender, al dente texture perfect for soaking up flavors.
Olive oil: Divided use, providing a rich base to sauté shrimp and infuse garlic with buttery fullness.
Large shrimp: Peeled and deveined, offering tender, juicy seafood protein that cooks quickly and absorbs citrus notes.
Garlic: Minced cloves that deliver a fragrant, savory depth when sautéed gently.
Lemon zest: Finely grated peel adding a bright, aromatic citrus spark without extra acidity.
Fresh lemon juice: Provides a tangy, refreshing acidity that lifts the entire dish.
Salt: Enhances all flavors and balances the zest and tang in the recipe.
Black pepper: Freshly ground to add mild heat and complexity.
Fresh parsley: Chopped herb that adds color, freshness, and vibrant flavor brightness.
Crumbled feta cheese: Creamy and tangy, this cheese enriches the dish with a distinctive Mediterranean character.
Cherry tomatoes: Halved for juicy bursts of sweetness and color contrast.
Kalamata olives: Pitted and sliced, these bring a salty, briny punch to complement the shrimp and orzo.

Instructions

Cook the orzo pasta: Bring a large pot of salted water to a boil, then add the orzo. Cook according to package directions until al dente to keep a slight firmness. Drain the pasta and set aside, ensuring it doesn’t overcook, so the texture remains pleasantly tender for the final dish.
Sear the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until they turn pink and opaque. This quick searing locks in juiciness and flavor. Remove shrimp from the skillet and keep warm, allowing the pan to retain flavorful bits for the next step.
Sauté garlic and infuse flavors: Add the remaining tablespoon of olive oil to the skillet, then stir in minced garlic. Sauté gently for about one minute until fragrant, being careful to avoid burning. This step releases the garlic’s aroma and builds a savory base that mingles with the lemon zest and juice.
Create the lemon dressing: Stir the lemon zest, fresh lemon juice, salt, and black pepper into the skillet. This bright, tangy mixture lifts the entire dish, balancing the savory and salty notes with fresh citrus brightness.
Combine ingredients and finish: Add the cooked orzo, shrimp, chopped parsley, crumbled feta, halved cherry tomatoes, and sliced kalamata olives back to the skillet. Toss gently to combine and heat through evenly. The warm orzo absorbs the dressing, while the shrimp and veggies add texture and bursts of flavor.
Adjust and serve: Taste the dish and adjust seasoning with extra salt, pepper, or lemon juice if desired. Serve immediately, garnished with additional parsley and feta for a vibrant presentation that entices the senses.

You Must Know

This dish can be enjoyed warm or at room temperature, perfect for any season or setting.
For different proteins, swap shrimp with grilled chicken or firm tofu without losing flavor.
Adding leafy greens like spinach or arugula can boost nutrition and add fresh color.
If you love heat, a pinch of red pepper flakes while sautéing garlic will add a subtle spicy kick.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo may absorb more liquid, so stir gently and add a splash of olive oil or lemon juice when reheating to refresh flavors.

Serving Suggestions

Serve this flavorful Lemon Feta Orzo Shrimp alongside grilled vegetables or a crisp green salad to complement its bright, Mediterranean character. It also pairs beautifully with a chilled glass of white wine or sparkling water with lemon.

Professional Tips

Use fresh lemon zest and juice for the best flavor – bottled lemon juice lacks brightness and zest complexity.
Don’t overcook shrimp to keep them juicy and tender; watch for the pink color change as your cue.
Allow the feta to be added last to prevent it from melting too much, preserving texture and appearance.
Toast the orzo briefly in olive oil before cooking to add a nutty depth if desired.

FAQs

Can I use frozen shrimp for this dish?: Yes, just thaw them completely before cooking to ensure even cooking and avoid excess moisture in the pan.
Is this dish gluten-free?: Traditional orzo contains wheat, so it is not gluten-free. You can substitute with gluten-free pasta shaped like rice for a similar texture.
Can I prep this recipe in advance?: You can cook the orzo and shrimp separately ahead of time, but combine the dish just before serving to maintain freshness and texture.
What can I substitute for feta cheese?: Goat cheese or ricotta salata make excellent alternatives with a similar tang and creaminess.
How spicy is this recipe?: The dish itself is mild, but you can add red pepper flakes or hot sauce to taste for added heat.
Can I make this vegan?: Yes, replace shrimp with tofu or chickpeas and use a vegan feta alternative while keeping the other flavors intact.
What wine pairs well with this dish?: Crisp, citrusy white wines like Sauvignon Blanc or Pinot Grigio complement the lemon and feta flavors perfectly.